Just add air

The best chefs pay attention to the tiniest details – and that can go down to the molecular level.

MolecularRecipes.com is a website devoted to such techniques: “Molecular gastronomy is the science of cooking but it is commonly used to describe a new style of cuisine in which chefs explore new culinary possibilities in the kitchen by embracing sensory and food science, borrowing tools from the science lab and ingredients from the food industry and concocting surprise after surprise for their diners.”

One of the more intriguing pages is about air cooking, or whipping up bubbles of flavor in foam. It’s not as hard as it sounds –  one only needs a blender. Still, these are recipes are for a weekends when you’re feeling ambitious.

The recipes include Seared Ahi Tuna with Wasabi Air, Morel Mushroom Pasta with Morel Air, Seared Scallops with Lemon Air and Frozen Parmesan Air. The lemon and Parmesan airs come from Ferran Adria and his El Bulli restaurant.

By the way, any of the air infusions, particularly the lemon, would go great with sustainable albacore.

Photo courtesy of Euro Pro NJ600 Table Top Blender.

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