Techniques

Gellan F or agar: when to use each

Why cold infusion is never bitter

What happens when butter turns noisette

The spherification guide

The cold smoking guide

Vegetables sous vide

The air fryer in depth

Slicing veils with a mandoline

Smoking with a smoking gun

Spheres with a spoon and a syringe

Cold herb oil

A 0.1 g precision scale

Sous vide at home: vacuum sealer and immersion circulator

Smoking gun

Mandoline

Air fryer

Agar or gellan: one recipe, two textures

Cold infusion: 6, 12 or 24 hours

Freeze-drying without a freeze dryer

Freeze the leaves and dry them in the oven at 50 °C with the door ajar, until crisp enough to shatter at a touch.

Spheres that last

After spherifying, rinse the spheres in clean water: the reaction stops and they stay liquid inside.

Infusion without bitterness

Twelve hours in the fridge draw out the lavender aroma without the bitterness that heat brings.

Deeper green oil

For more colour, repeat the infusion with fresh leaves. A few drops of lemon help to keep it stable.

Clean noisette

Strain the butter through muslin as soon as it turns hazelnut brown, to remove the solids before they burn.

Caramel without nitrogen

No liquid nitrogen? Caramelise the seeds in a frying pan.

Sea ice

A shard of frozen seawater or oyster juice keeps the oyster fresh and adds a mineral note.

Frozen mint

Freeze the mint leaves before blitzing them with dextrose: the powder comes out fine and volatile.