Wednesday, September 30, 2015

Vanilla Panna Cotta -Marcus Wareing Recipes


Try this easy recipe for creamy panna cotta served with a simple raspberry sauce.

Panna cotta means “cooked cream” in Italian, and it is one of the easiest desserts to make. It is an Italian dessert of sweetened cream thickened with gelatine and moulded. The cream may be aromatized with rum, coffee, vanilla, or other flavorings.

To appreciate its texture fully, use the best heavy cream you can find. Most health food stores carry pasteurized (not ultra pasteurized) cream, which has the perfect rich flavor.

Panna cotta is often served with a coulis of berries, or a sauce of caramel or chocolate. It may be covered with fruit or with liqueurs.


1-2 hours preparation time
10 to 30 mins cooking time
Serves 4


1- 1/2 leaves gelatin
1 cup plus 6 tbsp heavy cream
1/4 cup whole milk
1/2 cup granulated sugar
1- 1/2 vanilla beans
1 tbsp dark rum or orange


1) Soak the gelatin leaves in ice water for about 10 minutes until they are soft.

2) Meanwhile, put the cream, milk, and sugar in a heavy pan. Split the vanilla beans lengthwise and scrape the seeds out into the pan, then drop in the pods. Bring to a boil, stirring occasionally. Add the rum and stir to mix. Take the pan off the heat.

3) Remove the gelatin leaves from the water and squeeze firmly. Add to the hot cream mixture and whisk until completely dissolved.

4) Strain the mix through a fine sieve into a large liquid measuring cup and discard the vanilla beans. Stand the measuring cup in a bowl of ice water. Stir frequently until the mixture starts to thicken, then pour into four 3in (8cm) diameter ramekins or custard cups. Refrigerate for 1–2 hours until set.

5) To serve, run the tip of a small, sharp knife around the top edge of each panna cotta to release it from the side of the ramekin. Dip the bottom of each ramekin in hot water for a few seconds, then turn the panna cotta out onto a plate.

Quick Tips:

If you do not stir the panna cotta mix enough while it is thickening, it can set on the inside of the measuring cup. If this happens, warm it gently by standing the cup in a pan of warm water, and then cool it down again in the ice bath, stirring all the time.


Gelatin leaves give a smoother set than powder, and they are easier to use, too. You can find them at specialty baking stores and online. If you want to use powdered gelatin, substitute 1 envelope for 4 leaves and follow the package directions for dissolving.

Immerse the brittle leaves in a bowl of cold water to which you have added a few ice cubes. After about 10 minutes, the leaves will soften and become pliable.

Take the softened leaves out of the water and squeeze them tightly to get rid of as much surplus water as possible.

Drop the gelatin into the hot cream mixture while whisking constantly, or the gelatin will sink to the bottom in a clump. Keep whisking until the gelatin has completely dissolved.

After straining the mixture, stand the measuring cup in a large bowl of ice water. The cold of the ice bath will speed up thickening, and constant stirring with a spatula at this stage will help suspend the vanilla seeds evenly throughout the custard.


Want to master the perfect pancake? Need to learn just how to roast a chicken? Celebrity chef Marcus Wareing deconstructs classic recipes to show you just what works in the kitchen-and why. 

Marcus Wareing is an internationally acclaimed and multi-award winning, Michelin starred British Chef and Chef Consultant for the movie BURNT starring Bradley Cooper.

The book is filled with clear, step-by-step techniques, this is the ideal resource for both the kitchen apprentice and the cook looking to perfect their existing skills. Do you think you have what it takes to make it?

Get the book NOW... 

Wareing, Marcus. 2007. Cook the Perfect. DK.  ISBN-10: 0756626242

Saturday, September 26, 2015

Creamy Broccoli- Parmesan Soup - The Food Lab Recipes


This creamy soup relies on the thickening and emulsifying power of a roux—cooked flour and butter—to give it a creamy consistency without the need for heavy cream, which can dull flavors. For a long, long time, drab army-green vegetables got a bad rap, but I’m trying to bring sexy back to thoroughly cooked broccoli (and green beans). There are definitely great things to be said about snappy, bright green stalks, but the flavor that develops when broccoli is cooked to well-done is unmatched by that of its al dente counterpart. A touch bitter, a hint of sulfur (in a good way), and a rich, grassy depth all emerge as the stalks soften.

The only downside here is that waiting for broccoli to soften this much can be a tedious process that takes up to an hour or more. But there’s an old trick that the English use to make their traditional fish ’n’ chips side of mushy peas: add some baking soda to the water. Baking soda raises the pH of the liquid, causing the pectin that holds the cells of the broccoli together to soften. Just a tiny pinch is enough to cut simmering time down by two-thirds.

To add some depth to the soup, I toss in a handful of anchovies (you can skip them for a vegetarian version), as well as a good amount of grated Parmesan, whose nutty tang plays nicely off the deep flavor of the broccoli. A handful of quick buttery croutons adds both texture and flavor.


Serves 6


5 tablespoons unsalted butter
1 medium onion, finely diced (about 1 cup)
4 medium stalks celery, finely diced (about 1 cup)
2 medium cloves garlic, minced or grated on a Microplane (about 2 teaspoons)
4 anchovy fillets, finely chopped (optional)
3 tablespoons all-purpose flour
2 cups milk
2 cups homemade or low-sodium canned chicken stock or vegetable stock, plus more if necessary
1/4 teaspoon baking soda
12 cups broccoli florets, stems, and stalks cut into 1-inch pieces (about 1 large head)
3 ounces Parmigiano-Reggiano, grated
2 tablespoons lemon juice (from 1 lemon)
Kosher salt and freshly ground black pepper
4 slices hearty white sandwich bread, crusts removed and cut into 1/2-inch dice


1) Melt 3 tablespoons of the butter in a large Dutch oven or soup pot over medium-high heat. Add the onion, celery, and garlic and cook, stirring, until the vegetables are softened but not browned, about 5 minutes (reduce the heat if the butter begins to brown). 

2) Stir in anchovies, if using, and cook until fragrant, about 30 seconds.

3) Add the flour and cook, stirring constantly, until all the flour is absorbed, about 30 seconds. Stirring constantly, slowly pour in the milk, followed by the stock. 

4) Stir in the baking soda and broccoli florets and bring to a boil, then reduce the heat to maintain a simmer, cover, and cook, stirring occasionally, until the florets are completely tender and olive green, about 20 minutes.

5) Working in batches, transfer the mixture to a blender, add the Parmesan, and blend, starting on low speed and gradually increasing to high, until completely smooth, about 1 minute; add additional stock or water if necessary to thin to the desired consistency (I like mine thick). 

6) Pass through a fine-mesh strainer into a clean pot. (Alternatively, use an immersion blender to puree the soup directly in the original pot.) Whisk in the lemon juice and season the soup to taste with salt and pepper. Keep warm.

7) Melt the remaining 2 tablespoons butter in a large nonstick skillet over medium-high heat. 

8) When the foaming subsides, add the bread cubes and cook, tossing frequently, until golden brown on all sides, about 6 minutes. 

9) Season to taste with salt and pepper.

10) Serve the soup garnished with the croutons.


We were after a soup with pure broccoli flavor that wasn’t hiding behind the cream or the cheese. Overcooked broccoli has a sulfurous flavor, but we discovered when we cooked our broccoli beyond the point of just overcooked—for a full hour—those sulfur-containing compounds broke down, leaving behind intense, nutty broccoli. It's texture was fairly soft, but that was perfect for use in a soup. Adding baking soda to the pot sped up the process, shortening the broccoli’s cooking time to a mere 20 minutes. A little spinach lent bright green color to the soup without taking over the flavor. After adding cheddar and Parmesan, we had a soup so full of flavor and richness that it didn’t even need the typical cream.

Related Post: How to Keep Cooked Broccoli Bright Green


Have you ever tried adding flour or cornstarch directly to a hot soup in an attempt to thicken it, only to find that the starch clumps up into frustratingly impossible-to-destroy little balls? Here’s the problem, and it has to do with the nature of the interaction between starch—a complex carbohydrate found in all sorts of plant matter, including flour—and water. Remember those little dinosaur-shaped sponges you’d get as a kid, which you’d drop into water, then wait for them to grow? That’s exactly what starch molecules are like. When dry, they are tiny and shriveled. They can flow freely past each other. But expose them to water, and they start growing, getting bigger and bigger, until they eventually rub up against each other and bind, creating a water-resistant barrier. Are you starting to get the picture?

When a spoonful of flour or cornstarch lands on the surface of a pot of water or milk, the first parts to get wet are the starches on the outside of the granules, which rapidly expand, forming a waterproof seal. As you stir and submerge the clumps, a seal ends up forming around the entire clump, keeping the interior from getting wet.

So, how do you solve this problem? Two ways.

With a starch that doesn’t need to be cooked before it is incorporated (such as cornstarch or potato starch), just dissolve the starch in a small amount of liquid to start. Starting with a smaller amount of liquid makes the mechanical stirring action of your spoon, fork, or whisk much more effective. Smaller amounts of liquid also get viscous more easily, making it simpler to bash up those pockets of dry starch. I use an equal volume of starch to liquid to start and stir it until homogeneous before adding the remaining liquid, or adding it to the rest of the liquid.

For starches that need to have their raw flavor cooked out of them, such as flour, start them in fat. Starch does not swell in fat, so by first combining flour with a fat like butter or oil and mixing it until homogeneous, you end up coating the individual starch granules, preventing them from swelling and sticking together when you first add the liquid. After you add it, the fat eventually melts away, so the starch is exposed and can be incorporated smoothly. This is the premise behind using a roux to thicken a soup or sauce.

Finally, remember that for starches to thicken properly, they must be brought to a complete boil to reach their optimal swelling size. You’ll notice a soup thicken dramatically as it goes from just plain hot to actually boiling.

Did you know? Consumption of Broccoli has Risen 940% in the Last 25 Years in the United States


Shopping for broccoli and cauliflower is pretty much the same and, luckily, finding good specimens is not too difficult. These hearty members of the brassica family have a good shelf life and are firm enough that they don’t bruise or break easily during storage and shipping. 

1) A head of broccoli should have tight florets that are an even dark green with greenish to purple buds. 

2) Cauliflower should be an even pale white; yellow or brown spots should be avoided, though if they are minor, you can simply trim them off. 

3) Look to the leaves as well, which should be tight around the base and appear bright pale green.

4) Once you get the broccoli or cauliflower home, keep it loosely wrapped in plastic or in a vegetable bag inside the crisper. It should stay good for at least a week. 

5) Once you’ve cut it into florets, it’s best to use it as quickly as possible to prevent excess moisture loss, though florets can be stored in an airtight container or zipper-lock plastic bag with a damp paper towel placed in it for up to 5 days.


Get my source for this healthful recipe, click the link below NOW and get a Discount or Free Shipping. This cookbook is the number 1 bestseller on It is highly recommended by top chefs and it is worth every penny.

J. Kenji López-Alt. September 21, 2015. The Food Lab: Better Home Cooking Through Science. W. W. Norton & Company. ISBN-13: 978-0393081084

This 938 pages information packed book will definitely improved your cooking through understanding the science behind it. In hundreds of easy-to-make recipes with over 1,000 full-color images, you will find out how to make foolproof Hollandaise sauce in just two minutes, how to transform one simple tomato sauce into a half dozen dishes, how to make the crispiest, creamiest potato casserole ever conceived, and much more. This is necessary have reference and cookbook for home cooking enthusiasts and experts alike.

CALORIE COUNTER: Creamy Broccoli- Parmesan Soup

Health Information
Nutrition Grade 
96% confidence

160 calories

Serving size: 1 bowl 9 oz.
Nutrition Facts 
Calories 160          (669 kJ)
Calories from fat 90

% Daily Value 1
Total Fat
Sat. Fat
Trans Fat

Total Carbs.
Dietary Fiber        




1) Broccoli Benefits: Super Food Broccoli (Brassica oleracea Italica)
2) High in calcium
3) High in phosphorus
4) High in vitamin A
5) Very high in vitamin C

Do you want to try another healthful and delicious broccoli recipe? Get this recipe, Broccoli Frittata Recipe- Healthy Recipes

Or you can try this Food Lab Recipe (Juicy and Tasty Sous-Vide Cheeseburgers- The Food Lab Recipes).

Friday, September 25, 2015

Juicy and Tasty Sous-Vide Cheeseburgers- The Food Lab Recipes



Serves 4


1- 1/2 pounds freshly ground beef

Kosher salt and freshly ground black pepper

2 tablespoons vegetable oil, if pan-searing, 2 quarts if deep-frying

4 slices cheese (American or cheddar is recommended)

4 soft hamburger buns, lightly toasted

Condiments as desired


1) Divide the meat into four 6-ounce portions and gently shape each one into a patty 4 inches wide by approximately 3/4 inch thick. 

2) Season generously with salt and pepper. 

3) Place the patties in individual sandwich-sized zipper-lock freezer bags, seal and cook as directed below (COOKING IN YOUR COOLER) if you do not have Sansaire Sous Vide Immersion Circulator

Using 123°F water for rare, 133°F for medium-rare or 143°F for medium, for at least 30 minutes, and up to 3 hours. Get the Accurate Sous Vide Cooking Times- PDF Free Download for handy future reference.

Related Post: A Practical Temperature Guide to Sous Vide Cooking


1. Remove the patties from the bags and carefully dry on paper towels. 

2. Season again with salt and pepper. 

3. Heat the vegetable oil in a 12-inch heavy-bottomed cast-iron or stainless steel skillet over high heat until it begins to smoke. 

4. Add the patties and cook until well browned on the first side, about 45 seconds.

5. Flip the patties, add the cheese, and cook until the second side is well browned, about 45 seconds longer.

6. Place the patties on the buns, top with condiments as desired, and serve.


1. Heat the oil in a large wok or Dutch oven to 400°F. 

2. Season the patties again with salt and pepper. 

3. Carefully lower the patties into the hot oil using a metal spider. 

4. Fry until deep brown, about 2 minutes. 

5. Transfer to a paper-towel-lined plate and immediately top with cheese. 

6. Place the patties on the buns, top with condiments as desired, and serve.


These recipes require an accurate thermometer as well as a beer cooler with at least a 2.5-gallon capacity and a tight-fitting lid. Some coolers retain heat better than others do. Heat retention can be further improved by draping several towels over the cooler during cooking. Leaving it in a warm spot also helps—I leave mine in direct sunlight on a warm day or in a warm corner of the kitchen indoors. 

Here are the basic steps for cooking in your cooler:

a) Season the food generously on all sides with salt and pepper. Place in a single layer in gallon-sized zipper-lock freezer bags along with any aromatics or rub. Squeeze out as much air from the bags as possible with your hands and close them, leaving 1 inch unsealed.

b) Heat at least 2 gallons of water to the designated temperature; using an instant-read thermometer to ensure accuracy (the hot water from your tap may be hot enough, without having to heat it on the stovetop). Pour the water into the cooler.

c) One at a time, slowly submerge each bag of food in the water until only the unsealed edge is exposed. Any remaining air should have been forced out of the bag as it was submerged. Seal the bag completely.

d) Close the cooler, drape it with a few towels, and set it in a warm spot for the specified cooking time, checking the temperature of the water every 30 minutes or so and topping it up with boiling water as necessary to maintain it at within 3 or 4 degrees of the desired final temperature (with a very good cooler, this may be unnecessary).

e) Remove the food from the bags and sear in hot fat, on a grill, or with a blowtorch to trigger the Maillard reaction and add textural contrast to the food.


Get my source for this healthful recipe, click the link below now and get a discount or free shipping. This cookbook is the number 1 bestseller on It is highly recommended by top chefs and it is worth every penny.

J. Kenji López-Alt. September 21, 2015. The Food Lab: Better Home Cooking Through Science. W. W. Norton & Company. ISBN-13: 978-0393081084

This 938 pages information packed book will definitely improved your cooking through understanding the science behind it. It's a reference-type cookbook. It is a dense collection of science-based tips, explanations (beautiful photos included), techniques, and recipes for the home cook and cooking ninjas. This is necessary have reference and cookbook for home cooking enthusiasts and experts alike.


Cheeseburger, Regular, Single Patty
With Condiments and Vegetables
cheeseburger, dinner, fast food, cheeseburger, lunch 

B- Grade 
359 Calories 

Nutrition Facts 
Serving Size 1 sandwich (154 g) 
Per Serving
% Daily Value*

Calories 359

Calories from Fat 178

Total Fat 19.8g
Saturated Fat 9.2g
Polyunsaturated Fat 1.5g

Monounsaturated Fat 7.2g

Cholesterol 52mg
Sodium 976mg
Potassium 229.46mg
Carbohydrates 28.1g
Dietary Fiber 0g
Sugars 0g

Protein 17.8g

Vitamin A
Vitamin C
*Based on a 2000 calorie diet


No sugar
Very high in iron
Very high in vitamin B6
Very high in vitamin B12

Do you want to try another sous vide recipe? Get this one, Skinless Chicken Breasts using Sous Vide Cooking Technique.

Be a Sous Vide Specialist! Master the art and science of sous vide cooking, you should learn about the 9 Best Cookbooks for Sous Vide Cooking Technique.

Disclosure | Disclaimer |Comments Policy |Terms of Use | Privacy Policy| Blog Sitemap



The information contained herein is provided as a public service with the understanding that this site makes no warranties, either expressed or implied, concerning the accuracy, completeness, reliability, or suitability of the information. Nor does warrant that the use of this information is free of any claims of copyright infringement. This site do not endorse any commercial providers or their products.


Culinary Physics Blog: Exceptional food that worth a special journey. Distinctive dishes are precisely prepared, using fresh ingredients. And all other foods that can kill you. Culinary Physics is a Molecular Gastronomy blog specializing in molecular gastronomy recipes-food style, molecular book review, molecular gastronomy kit review and molecular gastronomy restaurants guide.


Culinary Physics Blog is your comprehensive source of Australian cuisine recipes, Austrian cuisine recipes, Brazilian cuisine recipes, Caribbean cuisine recipes, Chinese cuisine recipes, Cuban cuisine recipes, East African cuisine recipes, English cuisine recipes, French cuisine recipes, German cuisine recipes, Greek cuisine recipes, Hungarian cuisine recipes, Indian cuisine recipes, Indonesian cuisine recipes, Israeli cuisine recipes, Italian cuisine recipes, Japanese cuisine recipes, Korean cuisine recipes, Lebanese cuisine recipes, Mexican cuisine recipes, North African cuisine recipes, Norwegian cuisine recipes, Philippine cuisine recipes, Polish cuisine recipes, Russian cuisine recipes, South American cuisine recipes, Spanish cuisine recipes, Thai cuisine recipes, Turkish cuisine recipes, Vietnamese cuisine recipes and West African cuisine recipes.


2011- 2016 All Rights Reserved. Culinary Physics Blog