Modern Technique Basics
'Modernist Vegetarian'
by Eddie Shepherd
This section covers a few topics and I hope can serve as a basic introduction, for those who are curious, to modern techniques and ingredients (what’s sometimes unfortunately called ‘molecular gastronomy’).
For more detail on techniques you get my ebook Modernist Vegetarian which covers some things not featured here in more detail and with video and lots of photos.
'Modernist Vegetarian'
Also the ingredients and equipment I use are available here - 
www.Modernist-Chef.com
I should quickly note here though that I personally dislike the term ‘molecular gastronomy’ or ‘molecular cooking’ as do most chefs labeled with this term, I think avant-garde, modern or modernist are more appropriate, so from now on on this page I will refer to the movement as modernist or avant-garde.
I regret having previously called this page ‘Molecular Basics’ for the above reason, but as it was the populist term I stuck with that until recently as I thought it would be easier to find but I’ve chosen to change that now as I didn’t feel comfortable using that label myself.
Here I’m going to write several posts that each give a brief introduction of either a particular modern technique or ingredient along with a simple recipe and some basic information. Just click on the appropriate link for a particular technique or ingredient. Hopefully these can act as a very basic introduction to some of the exciting techniques and effects you might have been too intimidated by to pursue and make them a little more accessible.
With any luck you’ll be surprised how achievavle some of these basic effects and techniques really are. If you’re prepared to take the plunge and have go, you should be able to enjoy making some really interesting, delicious food and once you’ve begun to master some of the basic techniques and ingredients you can start to get really creative and imaginative as you’ll find a world of new possibilities are opened up to you.
The Antigriddle
Serving Dishes Under Smoke
Using Flavoured Smoke
Still to come soon will be articles on -
- Sous vide
- Xanthan gum
- Tapioca Maltodextrin
- Cream whipper tips and tricks
- Foams
- Ultra tex
- Specialist equipment
- Gellan
- The Anti-Griddle
- Fruit Glass
- Dehydration
- Carbonation
- A la minute food smoking
- Dry Ice
- New uses of scent in food
- Emulsifiers
- And many more
Sous-Vide Celcius
Recomended Sous Vide App
(Vacuum Sealing - compression, infusion, sous-vide etc)
For further updates on what I'm up to -
Facebook Page -
www.celebritychefs.co