Rachel j

Rachel j

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Doce criatividade por @aviad_furman Deslize pra esquerda pra inspirar sua cozinha, seus olhos ou seu estômago. Alma é o tempero do negócio que fala né @vanessahuguinin ? . . . #fomededetalhes #dessert #patisserie #chef #gastronomia #chef #sobremesa #doce #foodie #foodse

Doce criatividade por @aviad_furman Deslize pra esquerda pra inspirar sua cozinha, seus olhos ou seu estômago. Alma é o tempero do negócio que fala né @vanessahuguinin ? . . . #fomededetalhes #dessert #patisserie #chef #gastronomia #chef #sobremesa #doce #foodie #foodse

Doce criatividade por @aviad_furman Deslize pra esquerda pra inspirar sua cozinha, seus olhos ou seu estômago. Alma é o tempero do negócio que fala né @vanessahuguinin ? . . . #fomededetalhes #dessert #patisserie #chef #gastronomia #chef #sobremesa #doce #foodie #foodse

Doce criatividade por @aviad_furman Deslize pra esquerda pra inspirar sua cozinha, seus olhos ou seu estômago. Alma é o tempero do negócio que fala né @vanessahuguinin ? . . . #fomededetalhes #dessert #patisserie #chef #gastronomia #chef #sobremesa #doce #foodie #foodse

Looks impressive? Its really easy to make. 6 ingredients and 30 minutes are all you need for this cheesy garlic pull-apart bread. Serve it as a side, an appetizer, or a snack. Bring it to a potluck or tailgate party to knock everyones socks off! #garlic

Looks impressive? Its really easy to make. 6 ingredients and 30 minutes are all you need for this cheesy garlic pull-apart bread. Serve it as a side, an appetizer, or a snack. Bring it to a potluck or tailgate party to knock everyones socks off!

"Flaming Sorbet" is a dish designed to mimic a campfire, made of sorbet made with gellan, special gelatin that can withstand high heat. Whiskey is poured on top and ignited, as the sorbet magically remains frozen. The bowl sits on a bed of twigs with dry ice hidden beneath it. A perfumed mixture of leather, wood, tobacco, and whiskey is poured over the twigs, creating a cascade of vapor around the dish, releasing nostalgic aromas of a campfire. By molecular gastronomy chef Heston Blumenthal.

Releasing aromas in the atmosphere to complement a dish is a common technique used by molecular gastronomy chef Heston Blumenthal and others to bring sensory experiences to diners. One of the techniques to disperse aromas at the table is dry ice "vapor".