Molecular Gastronomy | Eric Rivera's Cooking Blog

SCIENCE TIME!!!! Eggs, Foamlette 1.0, and Bone Marrow Creme Brulee

September 16, 2010 by ericriveracooks

That’s an egg yolk. I got together with the guys at Jet City Gastrophysics (click) to work on some projects. This time our theme was eggs. It reminded me of my favorite week at school which was egg week. We had a ton of eggs to cook in every which way possible but we never tried Sous Vide. Scott was borrowing a machine that Polyscience lent him as well as another machine that he built…the guy is a freaking genius. […]

Categories: Molecular Gastronomy • Tags: Cooking Blog, Creme Brulee, Dinner, Egg, Food, Molecular Gastronomy, recipe, Sous Vide

Cookbook: Herve This – Kitchen Mysteries: Revealing the Science of Cooking

September 7, 2010 by ericriveracooks

Herve This has inspired me to do so many things with my cooking. The science of food fascinates me so much and I am using his tools along with other greats in the culinary world in order to push my food into the stratosphere. A few months ago I spoke a little bit about a book he wrote, “Building A Meal: From Molecular Gastronomy to Culinary Constructivism (click)“, and I talked about how excited I was about the things […]

Categories: Cookbooks • Tags: Cookbook, Cooking Blog, Food, Herve This, Kitchen Mysteries: Revealing the Science of Cooking, Molecular Gastronomy

New Blog: JetCityGastrophysics.com

August 23, 2010 by ericriveracooks

(Dragonfruit after seeing some nitrogen cavitation) I’m doing a little posting on a new blog that brings three food nerds together. Jeth, Scott, and myself. Check it out. (click) Eric

Categories: Random Rants • Tags: Blog, Cooking Blog, Dinner, Food, Jet City Gastrophysics, Molecular Gastronomy, recipe

Jet City Gastrophysicists: Nitrogen Cavitation and more!

August 19, 2010 by ericriveracooks

SCIENCE!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!! It was another meeting for the food nerds a.k.a. Jet City Gastrophysicists. We were short one gastrophysicist (Scott!) but that didn’t stop us from dividing by zero and reciting all the numbers of pi and eating some pizza pie (see what I did there…yeah….) Nitrogen Cavitation? Sounds complicated but it’s easy! I’ve seen a lot of people infuse things like vodka with berries and fruits. The normal process is to just leave the fruits in the bottle of vodka […]

Categories: Molecular Gastronomy • Tags: Blog, Cooking Blog, Food, Jet City Gastrophysicists, Molecular Gastronomy, Nitrogen Cavitation

Jet City Gastrophysicists: Dry Ice Time!

April 6, 2010 by ericriveracooks

Those crazy faux food scientists (Scott, Jethro, and me) got together for another meeting to try and blow ourselves up in the kitchen by using SCIENCE!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!! Our first was meeting was pretty much that. We hadn’t really spent much time together talking about what we wanted to do or where we wanted to go in this world of food science. The possibilities are endless. Bringing the world of science into the galaxy of food is something that you will be […]

Categories: Molecular Gastronomy • Tags: Cooking Blog, Dry Ice, Food, Molecular Gastronomy, recipe, Sorbet

Dividing by zero with the Jet City Gastrophysicistsistsistsitstists

March 5, 2010 by ericriveracooks

A few weeks ago I received an e-mail from a dude named Jethro that was addressed to me and Scott from (Seattle Food Geek). Jethro asked us if we knew if there was a club or group of people that would like to do experiments with food. Who the hell knows…..let’s start one, is the conclusion we came to. Tonight was our first meeting. I felt like I was going to a dungeons and dragons meet up but instead of […]

Categories: Molecular Gastronomy, Random Rants, Technique • Tags: Cooking, Cooking Blog, Food, Molecular Gastronomy, recipe, Science

Cookbook: Herve This-From Molecular Gastronomy to Culinary Constructivism

January 24, 2010 by ericriveracooks

A book from the father of molecular gastronomy. I’ve been kicking around this whole “molecular gastronomy” thing for quite some time. When I first heard about it I was reading about at all the cool presentations, shapes, and textures that were being displayed by chefs at numerous restaurants around the world. I thought, “I want to cook like that one day…..I want to create art through food”. I didn’t realize what these chefs were actually doing. I just thought it […]

Categories: Cookbooks • Tags: Cookbook, Dinner, Food, Herve This, Molecular Gastronomy, recipe, Restaurant

Agar Agar Agar

May 12, 2009 by ericriveracooks

(Click each picture to make it larger) I’ve been reading about Molecular Gastronomy for a few months now and this is my second go around with attempting to do this. I’ve turned my kitchen into a science lab and it’s really exciting. Take away all the ideas you normally have about cooking and then bring in the science! My first time working with Agar was during my 24, 24, 24 contest and it was a collosal failure. I ruined about […]

Categories: Molecular Gastronomy, Random Rants, Vegetarian • Tags: Agar, Cooking, Cooking Blog, Gelatin, Molecular Gastronomy, recipe, Vegetarian

Tofu and Shitake Bit Salad

March 17, 2009 by ericriveracooks

(Click each picture to make it larger) Yes, baked Shitake mushrooms with sea salt and olive oil taste like bacon. It’s very cool and is a great substitute for you vegetarians looking for the elusive taste of bacon. Ingredients: For Shitake Mushroom Bits Recipe from Chef Elliot Prag via Sciencentral.com (CLICK FOR LINK AND VIDEO) Ingredients: • 1⁄2 pound shitake mushrooms, stemmed and sliced • 1⁄4 cup extra virgin olive oil • 1 teaspoon sea salt Cooking instructions: 1. Preheat […]

Categories: Molecular Gastronomy, Salad, Vegetarian • Tags: Molecular Gastronomy, Shitake, Tofu, Vegetarian

Molecular Gastronomy Part I:

March 16, 2009 by ericriveracooks

I’ve been reading into molecular gastronomy and the impact it has had on the culinary world over the past 20 or so years. I’m a little late to the party but I think there are some things that immediately stick out to me and make me excited about where it can take my novice culinary skills. If you have no idea what I’m talking about then here are a few good names to research for yourself: Herve This Ferran Adria […]

Categories: Molecular Gastronomy, Random Rants • Tags: Molecular Gastronomy

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Food, because I just want an excuse to cook.

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