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Week Two : Agar Agar

Agar Agar Agar Agar is a really versatile ingredient.  Use it to make gels, fluid gels, caviars, or clarified liquids.  A vegan ingredient to it’s animal derived gelatine counterpart, it carries some intriguing properties.   What is it? Agar Agar is a mixture of two compounds agarose (the predominant ingredient) and agaropectin.  Hence the name agar…

The Anatomy of a Cheese Plate

“Life is great.  Cheese Makes it better.” -Avery Aames Cheese is awesome. Keep reading to learn how to plate it up like the pros. A well executed cheese board or plate is all about balance.  If you take a proportional approach towards flavours, textures and colours, you will set yourself up for success.  This post…

Week One : Maltodextrin

Maltodextrin Maltodextrin is some pretty cool stuff.  When you taste a malto-fat powder, it will quickly dissolve on your tongue leaving the flavour of the fat used to make it.  On a menu, these types of powders are often referred to as ‘snow’.   What is it? “Maltodextrin is a polysaccharide that is used as…

Mortadella: How to make that nutty, fat laden sausage you know and love.

This recipe is based on an old Bologna recipe used at SPiN Toronto when we opened.  By adding some Cubed Pork Fat, Pistachios, and changing up the spices, the same techniques is used to make this rustic take on the Italian classic… Mortadella di Bologna.   This recipe should be easy enough for anyone to…