Molecular Gastronomy Kits - Click here to buy!
Our Services - Web, Video, Photo & More! Click here for more information.

Tag: sial show

Chef Rodney Bowers Makes the Perfect Burger with Boulart Bread at SIAL 2013

Boulart produces a bread that combines traditional, artisan bread making with modern convenience. Boulart carefully selects its ingredients, specifically top-quality unbleached, untreated flour, filtered water, and sea salt. They then utilize a long fermentation time, which allows the dough to fully develop nuanced flavors and aromas. The result is a fabulous looking bread with a crisp, golden crust, a moist and tender honeycombed crumb, and a delicate, inviting taste.

Chef Rodney Bowers’, Hey Meatball, is located at 719 College St. Located at Crawford & College in the heart of Toronto’s little Italy, Hey Meatball! boasts all Farm-to-table ingredients, sourcing everything offered to customers within a 100 miles radius. Also try their natural sodas and soft serve ice-cream! Daily hand made pastas are also available as side dishes as well as vegan options. Make sure to check out his other restaurant Hey!, located at 89 Roncesvalles with a more of a sit down feel (think less meatball sandwiches, and more salads, pasta and meat).

For more information on Boulart visit boulart.com. For more information on Hey Meatball! visit heymeatball.com and follow Chef Rodney Bowers on Twitter @rodneybowers.

May 6, 2013 | By | Reply More

How to Make a Caipirinha with Pitu Cachaca at SIAL 2013

Symbolized by the red Pitú on the label (some people call it the lobster), Pitú is the most recognized brand of cachaça in the world. Made from fresh cut sugar cane, it is known for superb quality, and how well it blends with fresh fruit and juice. Pitú is the spirit of the Caipirinha, the national cocktail of Brazil. Originally known as the peasant’s drink, it found its way into the capital cities of Rio De Janeiro and Sao Paulo, and from there to the most stylish bars and restaurants all over the world. With Pitú, you can make the very best Caipirinhas and other fruit cocktails.

PITÚ BRAZILIAN CAIPIRINHA

Ingredients:

  • One-half lime
  • 2 tsp. granulated or bar sugar
  • Crushed ice
  • 2 oz. Pitú Cachaça
  • Garnish with slice of lime

Preparation:

  1. Cut lime into small pieces and place in an old-fashioned glass. Add sugar.
  2. Muddle lime and sugar with a pestle or spoon.
  3. Fill glass with ice. Add Pitú.
  4. Put contents in shaker, shake well, return contents to glass and serve.

For more information visit pitubrazil.com.

May 6, 2013 | By | Reply More

Pura Quinoa at SIAL 2013

Pura Quinoa has been working for a number of years with several Quinoa growers and processors in Bolivia and elsewhere, in order to bring to Canadians and global customers a superior product which meets the stringent requirements for food safety and excellence. Pura Quinoa supplies exclusively Royal Quinoa. From seed to shelf – Pura Quinoa looks over the entire process to ensure that you have the highest quality product. Pura Quinoa products are certified as 100% organic & gluten free. Pura Quinoa grains are grown exclusively by farmers in the Andes region of Bolivia, noted for the highest quality varieties.

For more information visit puraquinoa.com.

May 6, 2013 | By | Reply More

John Placko with Powder For Texture at SIAL 2013

Powder for Texture is a range of powdered ingredients that are used to create a vast array of unique textures with foods and beverages. These ingredients are the basis for many molecular cuisine and mixology techniques.  You may have seen the products on Canada AM, Global TV’s 16 x 9, the Space Channel or Rogers Toronto, during the cooking segments.

Powder for Texture is also available at Nella Cucina, Nella Mississauga and Willow Cakes and Pastries (Niagara-on-the-lake). They’ve collaborated with a number of organizations including Humber College, Guelph Food Technology Centre, Liaison College, George Brown College and Le Cordon Bleu to bring molecular cuisine presentations and workshops to chefs, pastry chefs, foodies and home cooks.

These powders are used in techniques like spherification, gelification, aeration, emulsification, etc.  The world’s best, and most creative restaurants use unique ingredients to create signature, mind-blowing dishes.

For more information visit powderfortexture.com and ModernCA.ca.

May 6, 2013 | By | Reply More

Marble Pop at SIAL 2013

Marble Pop is a fun, new carbonated drink inspired by the classic Japanese soda ramune. Marble Pop and its very unique glass bottle, incorporates a marble to seal the drink, not the usual twist-off cap.

Look closely at the unique bottle and you’ll notice the marble actually seals the drink. To release this seal, you need to push the marble down into the bottle. In other words, you need to “POP” the marble to be able to enjoy this carbonated drink. Hence the name “Marble Pop”.

Although this Codd-neck bottle is like nothing you’ve ever seen, it is quite safe. Unless the glass bottle itself is broken, it is impossible for the marble to be taken out. It is secured by the blue safety ring at the top. Just follow the directions on the side of the bottle on how to “POP” the marble, and you’ll be enjoying this refreshing drink in no time. Just remember that young children should have their parents open the bottle for them and supervise their drinking. Don’t forget to properly dispose of the plastic pieces after opening, and remember to toss the empty glass bottle in the recycling bin after drinking.

For more information visit marblepop.com

May 6, 2013 | By | Reply More