The Science of Ice Cream
Everyone loves ice cream — but what’s the science behind this delicious, frozen treat? Chef and molecular gastronomist Muffie Fulton broke it down for us.
Author: Muffie Fulton
How To Make Ice Cream With Liquid Nitrogen
Looking to up the ante on your homemade frozen treats? Check out Chef Muffie Fulton’s method for liquid nitrogen ice cream with a sous vide base.
Chicken, Basil, and Prosciutto Ballotine
A ballotine is a boneless, skinless chicken that is stuffed, rolled, and tied. It makes a beautiful, festive dish for the holidays and is delicious warm or cold. The chicken gets perfectly cooked and retains its moisture due to the sous vide technique, and the fillings provide a ton of flavor.