Cooking with Chemical Compounds

The future of food may be cooking with chemical compounds Note-by-note cuisine is a style of cooking that replaces traditional ingredients such as meat and vegetables with their chemical constituents. The process can feed more people, prevent food spoilage and save energy, according to Herve This, a French chemist. French scientist Herve This, the co-creator … Continue reading Cooking with Chemical Compounds

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Roo with Raspberry Glaze – Abel Prasad

Seared kangaroo with raspberry glaze 0:10 Prep 0:15 Cook 4 Servings Capable cooks INGREDIENTS  600g Baby Coliban (Chat) potatoes (see note), halved  4 (about 125g each) kangaroo fillets  Olive oil spray  2 French shallots, finely chopped  80ml (1/3 cup) Massel salt reduced chicken style liquid stock  1 1/2 tablespoons raspberry jam  1 1/2 tablespoons red wine vinegar  60g … Continue reading Roo with Raspberry Glaze – Abel Prasad