Side |
|
|
Opskrifter |
292 |
|
|
'Poached' Egg |
80 |
|
|
19th-Century-Style Lobster with Sherry and Cocoa |
84 |
|
|
Abalone and Foie Gras Shabu-Shabu with Yuba and Enoki |
31 |
|
|
Additives to Preserve the Color and Flavor of Fresh Juice |
349 |
|
|
Aerated Chocolate |
349 |
|
|
Aerated Coffee Ice Cream |
348 |
|
|
Aerated Foie Gras |
348 |
|
|
Aerated Gruyere |
347 |
|
|
Aerated Mango Sorbet |
275 |
|
|
Agar Carbonara |
216 |
|
|
Aged Rare Beef Jus |
207 |
|
|
Almond Polenta |
89 |
|
|
American Wagyu Beef Cheek |
97 |
|
|
Ankimo Torchon |
43 |
|
|
Apple Cider Consomme |
217 |
|
|
Apricot and Jasmine Puree |
176 |
|
|
Aromatic Alsatian Mustard |
158 |
|
|
Artichoke and Potato Chaat |
241 |
|
|
Asparagus Royale |
150 |
|
|
Autoclaved Onion Soup |
201 |
|
|
Avocado Puree |
104 |
|
|
Bacon Chip |
113 |
|
|
Bacon Chips with Butterscotch, Apple, and Thyme |
18 |
|
|
Bacon Dashi |
304 |
|
|
Bacon Jam |
206 |
|
|
Bacon Powder Square |
44 |
|
|
Bagna Càuda Consomme |
149 |
|
|
Baked Beans |
19 |
|
|
Baked Potato Broth |
324 |
|
|
Baked Potato Foam |
41 |
|
|
Banana Yogurt |
38 |
|
|
Banyuls Glaze |
327 |
|
|
Barbecued Eel with Whipped Caramel |
303 |
|
|
Basic Mayonnaise |
231 |
|
|
BBQ Caramels |
65 |
|
|
Beef and Oyster Tartare |
88 |
|
|
Beef Brisket |
121 |
|
|
Beef Cheek Pastrami |
87 |
|
|
Beef Shank Rillette |
90 |
|
|
Beef Short Ribs |
212 |
|
|
Beef Tenderloin with Jus de Roti |
296 |
|
|
Beet Flexicurd |
119 |
|
|
Beet Juice—Fed Oysters |
335 |
|
|
Beet Meringue |
24 |
|
|
Best Bets for Adding Flavor with Alcohol |
312 |
|
|
Best Bets for Airs, Bubbles, and Froths |
163 |
|
|
Best Bets for Batters |
239 |
|
|
Best Bets for Blended Egg Gels |
101 |
|
|
Best Bets for Brines |
103 |
|
|
Best Bets for Brining |
14 |
|
|
Best Bets for Broths |
123 |
|
|
Best Bets for Burgers |
124 |
|
|
Best Bets for Coarse-Ground Sausages |
260 |
|
|
Best Bets for Cold Gels |
195 |
|
|
Best Bets for Compressing or Impregnating Produce |
42 |
|
|
Best Bets for Consommé |
299 |
|
|
Best Bets for Constructed Cheeses |
74 |
|
|
Best Bets for Cooking Fish Sous Vide |
144 |
|
|
Best Bets for Cooking Fruits or Vegetables Sous Vide for Purees |
146 |
|
|
Best Bets for Cooking Fruits Sous Vide in Sugar Syrup Until Tender |
138 |
|
|
Best Bets for Cooking Fruits Sous Vide Until Tender |
68 |
|
|
Best Bets for Cooking Tender Meats Sous Vide |
96 |
|
|
Best Bets for Cooking Tender Organ Meats Sous Vide |
71 |
|
|
Best Bets for Cooking Tender Red Poultry Sous Vide |
79 |
|
|
Best Bets for Cooking Tender Shellfish Sous Vide |
71 |
|
|
Best Bets for Cooking Tender White Poultry Sous Vide |
86 |
|
|
Best Bets for Cooking Tough Cuts |
96 |
|
|
Best Bets for Cooking Tough Offal Sous Vide |
82 |
|
|
Best Bets for Cooking Tough Poultry |
83 |
|
|
Best Bets for Cooking Tough Shellfish |
139 |
|
|
Best Bets for Cooking Vegetables Sous Vide Until Tender |
143 |
|
|
Best Bets for Cooking Vegetables Sous Vide with Fat Until Tender |
232 |
|
|
Best Bets for Cooking Whole Eggs |
103 |
|
|
Best Bets for Curing |
185 |
|
|
Best Bets for Dehydration |
102 |
|
|
Best Bets for Dry Rubs |
229 |
|
|
Best Bets for Edible Films |
128 |
|
|
Best Bets for Emulsion-Style Sausages |
27 |
|
|
Best Bets for Extracts |
132 |
|
|
Best Bets for Fermented Sausages |
269 |
|
|
Best Bets for Firm Coating Gels |
285 |
|
|
Best Bets for Fluid Gels |
58 |
|
|
Best Bets for Freeze-Drying |
188 |
|
|
Best Bets for Freeze-Drying Plant Foods |
162 |
|
|
Best Bets for Fried Fruit and Vegetable Chips |
252 |
|
|
Best Bets for Gelling with Transglutaminase (Activa) |
183 |
|
|
Best Bets for Heat-Treated Fruit |
279 |
|
|
Best Bets for Hot Fruit Gels |
274 |
|
|
Best Bets for Hot Gels |
28 |
|
|
Best Bets for Infused Fats |
20 |
|
|
Best Bets for Infused Liquids |
34 |
|
|
Best Bets for Jus |
316 |
|
|
Best Bets for Light Foams |
22 |
|
|
Best Bets for Lowering pH |
226 |
|
|
Best Bets for Making Milks and Creams |
282 |
|
|
Best Bets for Methylcellulose Gels |
157 |
|
|
Best Bets for Microwaving Vegetables |
159 |
|
|
Best Bets for Naked Frying |
191 |
|
|
Best Bets for Pasta Doughs |
234 |
|
|
Best Bets for Pickled and Preserved Eggs |
148 |
|
|
Best Bets for Potato Purees |
182 |
|
|
Best Bets for Preservation |
149 |
|
|
Best Bets for Pressure-Cooking Plant Foods |
245 |
|
|
Best Bets for Protein Curds |
342 |
|
|
Best Bets for Puffed Snacks |
152 |
|
|
Best Bets for Risotto |
235 |
|
|
Best Bets for Separated Egg Gels |
330 |
|
|
Best Bets for Set Foams |
183 |
|
|
Best Bets for Smoked Plant Foods |
244 |
|
|
Best Bets for Smoking Dairy and Eggs |
120 |
|
|
Best Bets for Smoking Meats |
290 |
|
|
Best Bets for Spherification |
8 |
|
|
Best Bets for Stock Aromatics |
6 |
|
|
Best Bets for Stocks |
64 |
|
|
Best Bets for Tartares |
322 |
|
|
Best Bets for Thick, Fine-Textured Foams |
211 |
|
|
Best Bets for Thickening Cold Liquids |
210 |
|
|
Best Bets for Thickening Hot Liquids |
201 |
|
|
Best Bets for Thickening with Modified Starch |
200 |
|
|
Best Bets for Thickening with Natural Starch |
55 |
|
|
Best Bets for Vegetable and Fruit Purees |
147 |
|
|
Best Bets for Warming Vegetables Sous Vide |
102 |
|
|
Best Bets for Wet Cures |
297 |
|
|
Black Butter Emulsion |
76 |
|
|
Black Cod |
306 |
|
|
Black Olive Puree |
343 |
|
|
Black Sesame Rice Crisps |
57 |
|
|
Black Truffle Concentrate |
110 |
|
|
Blackstrap Molasses Country Ham |
317 |
|
|
Blood Orange Foam |
318 |
|
|
Blood Orange Sabayon |
298 |
|
|
Blood Pudding Custard |
277 |
|
|
Boeuf en Gelée |
276 |
|
|
Bone Marrow Custard |
14 |
|
|
Borscht Broth |
131 |
|
|
Boudin Blanc |
242 |
|
|
Boudin Noir Bread Pudding |
239 |
|
|
Boudin Noir Custard |
17 |
|
|
Bouillabaisse Broth |
88 |
|
|
Braised Lamb Shoulder |
155 |
|
|
Braised Pine Nuts with Winter Squash |
177 |
|
|
Braised Sauerkraut |
90 |
|
|
Braised Short Ribs |
140 |
|
|
Braised Turnips with Saffron |
89 |
|
|
Braised Veal Foreshank |
167 |
|
|
Breading |
56 |
|
|
Broccoli and Hazelnut-Oil Puree |
298 |
|
|
Broiled Tuna Belly with Montpellier Butter |
10 |
|
|
Brown Beef Stock |
26 |
|
|
Brown Butter Fumet |
11 |
|
|
Brown Veal Stock |
194 |
|
|
Buckwheat Dough |
47 |
|
|
Buddha's Hand Vodka |
255 |
|
|
Burmese Chickpea Tofu Laksa |
336 |
|
|
Buttermilk Biscuits |
189 |
|
|
Caesar Salad |
345 |
|
|
Candied Puffed Oats |
2 |
|
|
Cantonese Fried Rice |
293 |
|
|
Caper Droplets |
315 |
|
|
Cappuccino Foam |
150 |
|
|
Caramelized Carrot Soup |
214 |
|
|
Caramelized Coconut Cream |
203 |
|
|
Caramelized Creme Fraiche |
63 |
|
|
Carbonated Golden Raisins |
291 |
|
|
Carbonated Mojito Spheres |
141 |
|
|
Carrot and Dill Fricassee |
207 |
|
|
Cashew Halvah |
235 |
|
|
Cauliflower Creme Anglaise |
326 |
|
|
Cauliflower Foam |
263 |
|
|
Cauliflower Panna Cotta |
57 |
|
|
Celery Root Mousseline |
40 |
|
|
Centrifuged Carotene Butter |
41 |
|
|
Centrifuged Pea Juice |
41 |
|
|
Centrifuged Roasted-Hazelnut Oil |
234 |
|
|
Century Egg |
242 |
|
|
Chawanmushi |
301 |
|
|
Cheddar Soup |
300 |
|
|
Cheese in a Tube |
344 |
|
|
Cheese Puffs |
301 |
|
|
Cheesy Whip |
143 |
|
|
Chestnut Confit |
328 |
|
|
Chestnut Cream |
336 |
|
|
Chestnut Puffs |
118 |
|
|
Chicken Tikka Masala |
265 |
|
|
Chili Pearls |
49 |
|
|
Chili Tomato Spice Blend |
311 |
|
|
Chilled Chicken-Noodle Soup |
322 |
|
|
Chocolate Chantilly |
243 |
|
|
Chorizo French Toast |
50 |
|
|
Chaat Masala |
25 |
|
|
Cinnamon-Scented Pea Juice |
312 |
|
|
Citrus Air |
52 |
|
|
Citrus Spice |
36 |
|
|
Clam Juice |
43 |
|
|
Clarifying a Consomme |
199 |
|
|
Clay Potatoes |
25 |
|
|
Clove Oil |
136 |
|
|
Coarse Fat-Gel Sausage |
246 |
|
|
Cocoa Nib Curd |
194 |
|
|
Cocoa Tajarin |
325 |
|
|
Coconut Chutney Foam |
319 |
|
|
Coconut-Lobster Emulsion |
350 |
|
|
Coffee Butter |
4 |
|
|
Combi Oven Rib Eye |
3 |
|
|
Combi Oven Roast Chicken |
5 |
|
|
Combi Oven-Steamed Broccoli |
178 |
|
|
Compressed Dill-Pickled Vegetables |
196 |
|
|
Compressed Melon Terrine |
196 |
|
|
Compressed Muscat Grapes |
25 |
|
|
Condrieu Butter |
106 |
|
|
Confit Cure Mix |
288 |
|
|
Confit Egg Yolk Puree |
24 |
|
|
Constructed Red Wine Glaze |
300 |
|
|
Constructed Veal Cream |
256 |
|
|
Corn Bread |
169 |
|
|
Corn Croquetta |
256 |
|
|
Corn Custard |
318 |
|
|
Corn Foam |
209 |
|
|
Corn Pebbles |
30 |
|
|
Crab Oil |
215 |
|
|
Creamed Spinach |
56 |
|
|
Creamed Watercress |
271 |
|
|
Crimini in Amber |
108 |
|
|
Crispy Beef and Shallot Salad |
108 |
|
|
Crispy Beef Strands |
151 |
|
|
Crispy Boiled Peanuts |
172 |
|
|
Crispy Corn Pudding |
229 |
|
|
Crispy Cream Cheese |
181 |
|
|
Crispy Dosa |
87 |
|
|
Crispy Duck Tongues |
205 |
|
|
Crispy Goat's Milk Ricotta Dumpling |
165 |
|
|
Crispy Halibut Cheek |
167 |
|
|
Crispy Okra |
100 |
|
|
Crispy Sweetbreads |
168 |
|
|
Cromesquis |
332 |
|
|
Cryopoached Green Tea Sour |
187 |
|
|
Crystallized Rose Petals |
111 |
|
|
Cured Beef Tenderloin 'Bresaola Style' |
18 |
|
|
Cured Ham Broth |
30 |
|
|
Curry Oil |
196 |
|
|
Curry-Impregnated Apple |
233 |
|
|
Custard Textures |
326 |
|
|
Dairy-Free Whipped Cream |
241 |
|
|
Dashimaki Tamago |
145 |
|
|
Date Puree |
159 |
|
|
Deep-Fried Brussels Sprouts |
255 |
|
|
Deep-Fried Custard |
305 |
|
|
Deep-Fried Hollandaise |
233 |
|
|
Deviled Eggs |
259 |
|
|
Dill Spheres |
230 |
|
|
Dried Cherry and Hazelnut Nougatine |
16 |
|
|
Duck Broth with Vanilla and Bay Leaf |
105 |
|
|
Duck Leg Confit with Pommes Sarladaises |
281 |
|
|
Dungeness Crab and Apple Roulade |
221 |
|
|
East Texas Barbecue Sauce |
254 |
|
|
Edamame Sheets, King Crab, Cinnamon Dashi |
208 |
|
|
Edible Earth |
347 |
|
|
Edible Prune Coals |
314 |
|
|
Edible Soap Bar with Honey Bubbles |
230 |
|
|
Edible Wrappers |
232 |
|
|
Egg Blossom |
238 |
|
|
Egg Salad Sandwich |
307 |
|
|
Eggless Citrus Curd |
309 |
|
|
Eggless Mayonnaise |
324 |
|
|
Eggplant Foam |
236 |
|
|
Eggs Benedict |
23 |
|
|
Elder Flower Vinegar |
136 |
|
|
Emulsified Sausage with Fat Gel |
182 |
|
|
Enzyme-Treated Pink Grapefruit |
75 |
|
|
Escolar with Red Wine Butter |
258 |
|
|
Everything Bagel Broth |
53 |
|
|
Exotic Spice Mixture |
26 |
|
|
Extracting Flavor with Alcohol |
126 |
|
|
Farce Royale |
135 |
|
|
Fast-Cured Pepperoni |
134 |
|
|
Fermented Shrimp Sheets |
27 |
|
|
Fines Herbs Extract |
248 |
|
|
Firm Tofu |
51 |
|
|
Fish Spice Mix |
289 |
|
|
Fizzy Grape Fluid Gel |
254 |
|
|
Flourless Gnocchi |
117 |
|
|
Fluke Ceviche |
110 |
|
|
Fluke Cured in Kombu |
98 |
|
|
Foie Gras and Button Mushroom Tart |
109 |
|
|
Foie Gras and Hazelnut Ganache |
270 |
|
|
Foie Gras Cherries |
104 |
|
|
Foie Gras Parfait |
270 |
|
|
Foie Gras Parfait Spheres |
99 |
|
|
Foie Gras Soup with Bomba Rice and Sea Lettuce |
104 |
|
|
Foie Gras Torchon |
272 |
|
|
Foie Gras Torchon with Beet and Hibiscus Glaze |
186 |
|
|
Formulas for Dehydrating Produce |
199 |
|
|
Fossilized Salsify Branch |
130 |
|
|
Frankfurter |
60 |
|
|
Freeze-Dried Beef Gravy Granules |
340 |
|
|
Freeze-Dried Carrot Foam |
189 |
|
|
Freeze-Dried Onion Powder |
240 |
|
|
French Scrambled Eggs |
141 |
|
|
Fresh Bean Salad |
247 |
|
|
Fresh Cheese Curds |
137 |
|
|
Fried Chicken Sausage |
326 |
|
|
Fried Egg Foam |
168 |
|
|
Fried Green Tomatoes |
164 |
|
|
Fried Pickles |
53 |
|
|
Frozen Cheddar-Cheese Powder |
54 |
|
|
Frozen Crème-Fraîche and Pine-Nut Cream |
198 |
|
|
Frozen White 'Truffle' |
278 |
|
|
Fruit and Vegetable Acidities |
176 |
|
|
Garlic Confit |
185 |
|
|
Garlic Nougatine |
314 |
|
|
Geoduck with Seawater Foam |
311 |
|
|
Ginger Cola |
25 |
|
|
Glazed Carrot |
90 |
|
|
Glazed Oxtail |
140 |
|
|
Glazed Pearl Onion |
139 |
|
|
Glazed White Carrot |
224 |
|
|
Goan Curry Sauce |
246 |
|
|
Goat Cheese Dumplings |
248 |
|
|
Goat Milk Ricotta |
119 |
|
|
Gong Bao Chicken |
19 |
|
|
Goulash Broth |
321 |
|
|
Grapefruit and Black Pepper |
107 |
|
|
Grapefruit-Cured Salmon |
33 |
|
|
Green Asparagus and Morels with Asparagus Jus |
127 |
|
|
Green Garlic and Pork Sausage |
223 |
|
|
Green Mango and Cashew Salad |
339 |
|
|
Green Olive Meringue |
180 |
|
|
Green Papaya Pickle |
186 |
|
|
Green Pea Wafer |
249 |
|
|
Green Pea Yuba |
333 |
|
|
Green Tea Cake |
346 |
|
|
Gremolata Crisp |
275 |
|
|
Gruyere Custard |
340 |
|
|
Gruyere Soufflé |
293 |
|
|
Gruyere Spheres |
265 |
|
|
Guinness 'Pate de Fruit' |
112 |
|
|
Halibut Brandade |
270 |
|
|
Halibut Cheek Gel Base |
273 |
|
|
Halibut in Verbena Bubble |
240 |
|
|
Ham and Cheese Omelet |
16 |
|
|
Ham Broth |
211 |
|
|
Ham Consommé with Melon Beads |
334 |
|
|
Hamburger Bun |
65 |
|
|
Hanger Steak Tartare |
122 |
|
|
Hay-Smoked Chicken Crown |
310 |
|
|
Hazelnut 'Cream' |
26 |
|
|
Hazelnut Oil Extract |
122 |
|
|
Heather-Smoked Sturgeon |
205 |
|
|
Heather-Smoked Sturgeon Rillettes |
191 |
|
|
Herb-Embedded Pasta Veil |
227 |
|
|
Herbed Cheese Spread |
15 |
|
|
Hon Dashi |
228 |
|
|
Horchata (Chufa Milk) |
316 |
|
|
Horchata Foam |
327 |
|
|
Horseradish Foam |
286 |
|
|
Hot and Cold Tea |
334 |
|
|
Hot Apricot Marshmallow |
280 |
|
|
Hot Banana Gel |
324 |
|
|
Hot Butter Foam |
303 |
|
|
Hot Egg Mayonnaise |
280 |
|
|
Hot Green Apple Gel |
279 |
|
|
Hot Orange Gel |
280 |
|
|
Hot Quince Gel |
220 |
|
|
House Barbecue Sauce |
27 |
|
|
House Bitters |
107 |
|
|
House-Cured Bacon |
62 |
|
|
How to Carbonate Fruit with Dry Ice |
47 |
|
|
How to Distill with a Rotavap |
2 |
|
|
How to Make Bacon and Eggs in a Combi Oven |
12 |
|
|
How to Make Stock Sous Vide |
54 |
|
|
How to Mill a Creamy Nut Butter |
91 |
|
|
How to Pressure-Cook Tough Cuts for Quick Results |
93 |
|
|
How to Puff the Skin on a Pork Roast |
3 |
|
|
How to Roast a Chicken in a Combi Oven |
59 |
|
|
How to Use a Spray Dryer |
26 |
|
|
How to Wash Citrus Oil |
258 |
|
|
Idiazábal Gnocchi |
48 |
|
|
Indies Spice Blend |
227 |
|
|
Instant Crème Fraîche |
323 |
|
|
Instant Swiss Meringue |
283 |
|
|
Instant Tofu Noodles |
306 |
|
|
Invincible Vinaigrette |
130 |
|
|
Italian Sausage |
202 |
|
|
Jerusalem Artichoke Pudding |
109 |
|
|
Juniper Brine |
34 |
|
|
Jus de la Presse |
310 |
|
|
Jus Gras |
114 |
|
|
Kalbi Flank Steak |
313 |
|
|
Kanpachi Sashimi with Citrus Foam |
220 |
|
|
Kansas City Barbecue Sauce |
49 |
|
|
Kansas Rub |
219 |
|
|
Kentucky Barbecue Sauce |
224 |
|
|
Kerala Curry Sauce |
175 |
|
|
Kimchi |
264 |
|
|
Knot Foie |
17 |
|
|
Laksa Broth |
37 |
|
|
Lamb Garlic Jus in a jar |
287 |
|
|
Lemon Egg-Yolk Fluid Gel |
228 |
|
|
Lemon Strips |
318 |
|
|
Lemon Verbena and Peach Froth |
52 |
|
|
Licorice Powder |
75 |
|
|
Ling Cod with Bergamot-Infused Milk |
232 |
|
|
Liquid Center Duck Egg |
294 |
|
|
Liquid Pimento Olive |
144 |
|
|
Lobster Mushroom Confit |
262 |
|
|
Long Island Iced Tea Gel Shot |
226 |
|
|
Low-Fat 'Cream' |
136 |
|
|
Low-Fat Chicken Sausage |
114 |
|
|
Lutefisk |
315 |
|
|
Lychee and Lime Soda |
192 |
|
|
Mac and Cheese |
284 |
|
|
Mackerel with Spicy Tomato Skin |
264 |
|
|
Madeira Gelée |
30 |
|
|
Malaysian Aromatic Oil |
206 |
|
|
Malt Vinegar Powder |
187 |
|
|
Mandarin Leather |
216 |
|
|
Maple Vinegar Gastrique |
205 |
|
|
Marcona Almond Butter Paste |
26 |
|
|
Marinated Spaghetti Squash |
225 |
|
|
Masala Curry Sauce |
291 |
|
|
Melon Caviar |
31 |
|
|
Melon Water |
221 |
|
|
Memphis Barbecue Sauce |
49 |
|
|
Memphis Rub |
31 |
|
|
Meyer Lemonade |
157 |
|
|
Microwave-Fried Parsley |
108 |
|
|
Microwaved BeefJerky |
333 |
|
|
Microwaved Pistachio Sponge Cake |
92 |
|
|
Microwaved Tilapia with Scallions and Ginger |
317 |
|
|
Milk Foam |
250 |
|
|
Milk Skin with Grilled Salsify and Truffle Puree |
106 |
|
|
Miso-Cured Black Cod |
236 |
|
|
Miso-Cured Egg Sheets |
48 |
|
|
Mock Turtle Soup |
202 |
|
|
Modernist Béchamel |
247 |
|
|
Modernist Burrata |
166 |
|
|
Modernist Fried Chicken |
29 |
|
|
Molasses Butter |
95 |
|
|
Monkfish with Constructed Skin |
338 |
|
|
Moroccan Batbout Flatbread |
249 |
|
|
Mozzarella Balloons |
53 |
|
|
Mozzarella Powder |
222 |
|
|
Mughal Curry Sauce |
320 |
|
|
Mushroom and Bacon Cappuccino |
19 |
|
|
Mushroom Broth |
37 |
|
|
Mushroom Jus |
217 |
|
|
Mushroom Ketchup |
223 |
|
|
Muslim Curry Sauce |
294 |
|
|
Mussels in Mussel Juice Spheres |
308 |
|
|
Mustard Vinaigrette |
221 |
|
|
North Carolina (Eastern Region) Barbecue Sauce |
219 |
|
|
North Carolina (Lexington-Style) Barbecue Sauce |
175 |
|
|
Nukazuke |
243 |
|
|
Olive Marmalade |
309 |
|
|
Olive Oil 'Margarine' |
267 |
|
|
Olive Oil Gummy Worms |
266 |
|
|
Olive Oil Noodles |
213 |
|
|
Olive Oil Spread |
243 |
|
|
Omelet Base |
231 |
|
|
Onion Arlette |
288 |
|
|
Onion Fluid Gel |
170 |
|
|
Onion Rings |
188 |
|
|
Onion Sable |
11 |
|
|
Onion Stock |
62 |
|
|
Orange Soda |
46 |
|
|
Oxtail Consomme |
16 |
|
|
Oxtail Pho Broth |
166 |
|
|
Oyster Beignet |
297 |
|
|
Oyster Butter Emulsion |
42 |
|
|
Oyster Consommé |
81 |
|
|
Oyster Escabeche |
327 |
|
|
Oysters with Cava Foam |
313 |
|
|
Oysters with Mignonette Air |
53 |
|
|
Pacojet Pea Soup |
193 |
|
|
Pad Thai |
153 |
|
|
Paella Rice |
9 |
|
|
Paella Stock |
51 |
|
|
Pain d'Épices Powder |
288 |
|
|
Parmesan 'Polenta' |
237 |
|
|
Parmesan Creme Brûlée |
206 |
|
|
Parmesan Nuggets/ |
313 |
|
|
Parsley Foam |
286 |
|
|
Passion Fruit Brown Butter Fluid Gel |
50 |
|
|
Passion Fruit Granita |
287 |
|
|
Passion Fruit Jelly |
332 |
|
|
Passion Fruit Marshmallow with Chorizo Powder |
23 |
|
|
Passion Fruit-White Soy Sauce Vinaigrette |
193 |
|
|
Pasta Marinara |
341 |
|
|
Pate à Choux |
222 |
|
|
Pea Vine Salad |
257 |
|
|
Peanut 'Tofu' |
244 |
|
|
Pecorino with Truffle Honey on Cedar |
160 |
|
|
Pectinase-Steeped Fries |
32 |
|
|
Pen Shell Clam, Pluot, Myoga, Scallop Mochi |
180 |
|
|
Pickled Bing Cherry |
180 |
|
|
Pickled Butternut Squash |
179 |
|
|
Pickled Celery Root |
177 |
|
|
Pickled Figs |
174 |
|
|
Pickled Garlic |
178 |
|
|
Pickled Jerusalem Artichokes |
179 |
|
|
Pickled Lemon |
234 |
|
|
Pickled Quail Eggs |
178 |
|
|
Pickled Ramps |
174 |
|
|
Pickled Tapioca Pearl |
72 |
|
|
Pigeon with Shellfish Butter |
187 |
|
|
Pineapple Glass |
146 |
|
|
Pink Grapefruit Confit |
44 |
|
|
Pistachio Consomme |
310 |
|
|
Pistachio Gelato |
57 |
|
|
Pistachio Puree |
320 |
|
|
Poached Apple with Pecorino Foam |
296 |
|
|
Poached Lobster |
81 |
|
|
Poached Lobster Tail |
204 |
|
|
Pomegranate and Garum Jus |
160 |
|
|
Pommes Pont-Neuf |
342 |
|
|
Pommes Soufflées |
287 |
|
|
Popcorn Pudding |
94 |
|
|
Pork Loin Roast |
88 |
|
|
Pork Ribs |
69 |
|
|
Pork Tenderloin with Juniper |
169 |
|
|
Pork Trotter Beignet |
45 |
|
|
Pot-au-Feu Consomme |
283 |
|
|
Potato Beignets with Caviar |
148 |
|
|
Potato Puree |
151 |
|
|
Potato Puree |
140 |
|
|
Potato Salad |
72 |
|
|
Poulet au Feu d'Enfer |
59 |
|
|
Prefreezing Temperatures for Freeze-Dried Foods |
200 |
|
|
Pregelatinized Starch Paste |
174 |
|
|
Preserved Lemons |
173 |
|
|
Preserved Pear in Mustard Oil |
92 |
|
|
Pressure-Cooked Carnitas |
241 |
|
|
Pressure-Cooked Egg Toast |
214 |
|
|
Pressure-Cooked Polenta with Strawberry Marinara |
151 |
|
|
Pressure-Cooked Sesame Seeds |
149 |
|
|
Pressure-Cooked Tarbais Beans |
154 |
|
|
Pressure-Cooked Vegetable Risotto |
11 |
|
|
Pressure-Cooked White Chicken Stock |
282 |
|
|
Properties and Applications of Cellulose Gums |
295 |
|
|
Prosciutto and Melon 'Raw Egg' |
95 |
|
|
Puffed Chicken Feet |
344 |
|
|
Puffed Chickpeas |
94 |
|
|
Puffed Cockscomb |
344 |
|
|
Puffed Crab Cracker |
95 |
|
|
Puffed Salmon Skin Pillows |
197 |
|
|
Pulled Mushroom |
89 |
|
|
Pulled Pork Shoulder |
73 |
|
|
Quail with Apple-Vinegar Emulsion and Water Chestnuts |
48 |
|
|
Quatre Epices |
281 |
|
|
Quinoa and Idiazábal with Bonito Stock Veil |
68 |
|
|
Rack of Lamb |
156 |
|
|
Ragout of Grains |
194 |
|
|
Ramen Noodles |
61 |
|
|
Ramen Stock Powder |
61 |
|
|
Ramen Vegetables |
137 |
|
|
Rare Beef Sausage |
89 |
|
|
Rare Flatiron Steak |
52 |
|
|
Ras el Hanout |
171 |
|
|
Razor Clam 'Takoyaki' |
85 |
|
|
Razor Clam with Sauce Verte |
46 |
|
|
Red Coleslaw |
147 |
|
|
Red Wine Cabbage |
225 |
|
|
Red-Eye Gravy |
302 |
|
|
Rémoulade Sauce |
162 |
|
|
Restructured Potato Chips |
70 |
|
|
Rib Eye with Cherry Mustard Marmalade and Porcini |
343 |
|
|
Rice Crisp |
153 |
|
|
Risotto Milanese |
4 |
|
|
Roast Pigeon Crown |
54 |
|
|
Romesco Sauce |
36 |
|
|
Root Vegetable Jus |
156 |
|
|
Root Vegetable Risotto |
121 |
|
|
Russian Smoked Salmon |
337 |
|
|
Rye Bread |
314 |
|
|
Saffron Honey Foam |
253 |
|
|
Salmon Custard |
272 |
|
|
Salmon Poached in Licorice |
67 |
|
|
Salmon Tartare Cornets |
143 |
|
|
Salsify Fondant |
261 |
|
|
Salt Gel |
145 |
|
|
Salted Caramel Apple Puree |
112 |
|
|
Salted Halibut |
60 |
|
|
Salted, Freeze-Dried Lobster |
173 |
|
|
Salting, Pickling, and Fermenting |
237 |
|
|
Sauce Allemande |
308 |
|
|
Sauce Vin Jaune |
134 |
|
|
Saucisson Sec |
177 |
|
|
Sauerkraut |
345 |
|
|
Scallop Mochi |
66 |
|
|
Scallop Tartare |
111 |
|
|
Sea Urchin Bottarga |
297 |
|
|
Sea Urchin Butter |
303 |
|
|
Sea Urchin Tartar Sauce |
266 |
|
|
Sea Urchin Tofu, Tokyo Negi, Sesame, Ponzu |
113 |
|
|
Seafood Paper |
189 |
|
|
Seared Strawberry |
21 |
|
|
Seasoning with Salt and Other Flavor Enhancers |
218 |
|
|
Seaweed Tapenade |
23 |
|
|
Seaweed Vinegar |
195 |
|
|
Semolina Pasta |
105 |
|
|
Shaved Foie Gras |
29 |
|
|
Shellfish Butter |
276 |
|
|
Shellfish Custard |
267 |
|
|
Sherry Gel Cube |
63 |
|
|
Shigoku Oyster with Fizzy Grapes, Fresh Wasabi, and Miso Powder |
216 |
|
|
Shiitake Marmalade |
190 |
|
|
Shrimp and Grits |
80 |
|
|
Shrimp Cocktail |
158 |
|
|
Sichuan Bok Choy |
246 |
|
|
Silken Tofu |
338 |
|
|
Siphoned Soufflé à la Lorraine |
78 |
|
|
Skate Pave with Bread Crust |
244 |
|
|
Smoked Egg Creme Caramel |
195 |
|
|
Smoked Lettuce |
123 |
|
|
Smoked Octopus |
203 |
|
|
Smoked Pepper Puree |
122 |
|
|
Smoked Pork Cheek |
184 |
|
|
Smoked Potato Confit |
184 |
|
|
Smoked Potatoes with Vin Jaune Sabayon |
345 |
|
|
Socarrat Tuile |
304 |
|
|
Soft-Boiled Egg and Garlic Emulsion |
252 |
|
|
Sour Cream Spaetzle |
54 |
|
|
Sour Rhubarb Sorbet |
91 |
|
|
Sous Vide and Pressure-Cooked Veal Breast with Bulbous Vegetables |
142 |
|
|
Sous Vide Artichoke |
138 |
|
|
Sous Vide Baby Beet Salad |
40 |
|
|
Sous Vide Beef Juice |
32 |
|
|
Sous Vide Berry Juice |
83 |
|
|
Sous Vide Braised Snails |
154 |
|
|
Sous Vide Clam and Oat Risotto |
176 |
|
|
Sous Vide Cucumber Pickles |
82 |
|
|
Sous Vide Duck Confit Pave |
109 |
|
|
Sous Vide Duck Ham |
12 |
|
|
Sous Vide Fish Stock |
96 |
|
|
Sous Vide Foie Gras |
138 |
|
|
Sous Vide Glazed Pearl Onion |
142 |
|
|
Sous Vide Green Asparagus |
83 |
|
|
Sous Vide Guinea Hen |
305 |
|
|
Sous Vide Instant Hollandaise |
304 |
|
|
Sous Vide Lemon Curd |
29 |
|
|
Sous Vide Lemon Herb Oil |
142 |
|
|
Sous Vide Lentils |
77 |
|
|
Sous Vide Monkfish Pave |
37 |
|
|
Sous Vide Mussel Juice |
79 |
|
|
Sous Vide Mussels |
85 |
|
|
Sous Vide Octopus |
98 |
|
|
Sous Vide Pigeon Offal |
22 |
|
|
Sous Vide Ponzu |
88 |
|
|
Sous Vide Pork Belly |
39 |
|
|
Sous Vide Prawn Jus |
70 |
|
|
Sous Vide Rabbit Loin |
40 |
|
|
Sous Vide Rare Beef Jus |
78 |
|
|
Sous Vide Salmon |
78 |
|
|
Sous Vide Snapper |
319 |
|
|
Sous Vide Sole with Bergamot Sabayon |
139 |
|
|
Sous Vide Turnip |
99 |
|
|
Sous Vide Veal Sweetbreads |
90 |
|
|
Sous Vide Veal Tongue |
36 |
|
|
Sous Vide Vegetable Jus |
13 |
|
|
Sous Vide Vegetable Stock |
219 |
|
|
South Carolina Barbecue Sauce |
227 |
|
|
Soy Milk |
339 |
|
|
Soy Sauce Cloud |
192 |
|
|
Spaghetti Carbonara |
309 |
|
|
Spice Mix Emulsion |
206 |
|
|
Spiced Ash |
29 |
|
|
Spiced Chili Oil |
230 |
|
|
Spiced Honey Glass |
9 |
|
|
Spiced Shellfish Stock |
262 |
|
|
Spiced Walnut Vinegar Gel |
187 |
|
|
Spinach Paper |
164 |
|
|
Spot Prawn and Lotus Root Tempura with Smoked White Soy Sauce |
307 |
|
|
Spot Prawns with Foie Gras Nage |
59 |
|
|
Spray-Dried Blood Orange Juice |
59 |
|
|
Spray-Dried Buttermilk |
44 |
|
|
Spring Garlic Consomme |
39 |
|
|
Squash Glaze |
259 |
|
|
Squid Ink Fluid Gel |
84 |
|
|
Squid Sicilian Lifeguard-Style |
198 |
|
|
Squid-Ink Bean-Sprout Risotto |
350 |
|
|
Stable Latte Foam |
161 |
|
|
Starch-Infused Fries |
161 |
|
|
Starch-Infused Ultrasonic Fries |
335 |
|
|
Steamed Blancmange |
203 |
|
|
Steamed Cod with Cod Roe Velouté |
81 |
|
|
Steamed Live Spot Prawn |
152 |
|
|
Steamed Sticky Rice |
77 |
|
|
Steelhead Trout Confit with Fennel Salad |
160 |
|
|
Stir-Fried Fiddlehead Ferns |
32 |
|
|
Strawberry Consomme |
33 |
|
|
Strawberry Gazpacho |
62 |
|
|
Strawberry Milk Shake |
87 |
|
|
Suckling Pig Shoulder with Shallot and Orange Sauce |
325 |
|
|
Suet Mousseline (Thick) |
268 |
|
|
Sunny-Side Up 'Eggs' |
284 |
|
|
Sweet Pea Clusters |
144 |
|
|
Sweet Potato Fondant |
50 |
|
|
Sweet Spice Blend |
141 |
|
|
Sweet-and-Sour Cipolline Onion |
97 |
|
|
Sweetbreads with Sour Mango Powder and Shiitake |
39 |
|
|
Tagine Base |
145 |
|
|
Tamarind Paste |
218 |
|
|
Tamarind Puree |
343 |
|
|
Tapioca Starch Cracker |
204 |
|
|
Thanksgiving Turkey Gravy |
300 |
|
|
The American Cheese Slice |
165 |
|
|
The Colonel's Fried Chicken |
306 |
|
|
Thickened Oil |
228 |
|
|
Toasted Almond Milk |
159 |
|
|
Toasted Garlic Chips |
38 |
|
|
Toasted Oat Jus |
228 |
|
|
Toasted Rice Milk |
18 |
|
|
Tom Turn Broth |
179 |
|
|
Tomato Confit |
157 |
|
|
Tomato Powder |
292 |
|
|
Tomato Spheres with Basil Oil |
315 |
|
|
Tomato Vinegar Foam |
40 |
|
|
Tomato Water |
212 |
|
|
Tomato Whey Broth |
126 |
|
|
Toulousain Garlic Sausage |
10 |
|
|
Triple Dungeness Crab and Pork Stock Infusion |
212 |
|
|
Truffle Jus |
116 |
|
|
Tuna Ribbons with Ginger Marinade |
76 |
|
|
Turbot with Onion and Marrow Broth |
204 |
|
|
Turkey Wing |
262 |
|
|
Two-Meter Parmesan Spaghetto |
23 |
|
|
Typical Acid Concentrations |
93 |
|
|
Ultracrisp Chicken Crown |
161 |
|
|
Ultrasonic Fries |
296 |
|
|
Ultrastable Beurre Blanc |
289 |
|
|
Umami Seasoning Fluid Gel |
328 |
|
|
Uni with Whipped Tofu and Tapioca |
47 |
|
|
Vacuum-Concentrated Apple and Cabbage Juice |
207 |
|
|
Vanilla Olive Oil Powder |
197 |
|
|
Vegetable Coals |
69 |
|
|
Venison Loin Rossini |
215 |
|
|
Warm Potato and Pistachio Pesto Salad |
162 |
|
|
Watermelon Chips |
197 |
|
|
Watermelon Meat |
175 |
|
|
Watermelon Rind Kimchi |
329 |
|
|
Whipped Butter |
317 |
|
|
Whipped Cheese |
333 |
|
|
Whipped Yogurt Crisps |
302 |
|
|
White Coleslaw |
213 |
|
|
White Grape Syrup |
213 |
|
|
XO Sauce |
115 |
|
|
Yakitori |
329 |
|
|
Yogurt Foam and Sweet Potato Chips |
181 |
|
|
Yuzu and Kumquat Marmalade |
341 |
|
|
Zucchini Blossom Beignets |