Warning: no lulz here, just cooking!
This recepie is very simple and I did manage to make an eadible dish at the end. The preparation has been far less dramatic than the last one, which delivered loads of lulz, but no food on the table.
After yesterday’s fiasco, my spirits are still high and the desire to join the new cooking revolution is still there. So, instead of whining about yesterday’s epec failure, I will do something different today:
Magret de canard en basse température, réduction de porto
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22:18 The decision to do some cuisine moléculaire came suddenly. Due to the fact that the actual decision has happened so late and all the shops are closed by now, I will have to do with what I’ve got.
This book has made me review my own preception of myself as the Evel Genius in the Kitchen and give it yet another try:
22:22 The recepie has been picked purley based on the avaliability of ingredients. The recepie in question is:
Espuma de jambon de Parme
what I will need for this:
100 g de jambon de Parme
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