Hey guys! I thought it would be fun to share with you a few trends this year that I am seeing become more and more popularized. Just like the fashion world, the culinary world has its trends. It is also important to keep dishes current, fresh, and exciting. Notice how popular macaroons have been this year?
I also love timeless dishes that are often left in their true and original form, with a little modern element added. Best comparison would be a Coco Chanel's vision of the 'little black dress'. It is timeless, and slightly evolves, while maintaining it's spirit.
Food is often compared to a lot of things that are considered artistic, like music & fashion. So here are a few trends I have noticed popping up this year:
Spherification photo courtesy bakingasitshouldbe.com
Spherification is molecular gastronomy 101. The process requires you to know a specific pH balance of an ingredient. Depending on the acidity, you add the needed amount of sodium alginate. This mixture is usually placed in a syringe, and carefully dropped into a calcium chloride solution. Now you have gorgeous spheres that burst into your mouth. It is really fun to do, and is a conversation starter. It has become more and more popular within the last year or so.
Another way to spherify your food without alginates is by taking powdered agar (found in Asian markets), combining with an acidic compound, and dropping it into a neutral oil (canola). The texture is much different, and it is a process that takes a little know how to avoid a grainy texture. I used a wild blueberry reduction using the agar method over a coconut and ginger spiked mousse.
Powders: photo courtesy scrumpiousdelecicies.com
Tapioca Maltodextrin is super simple to use. It is a starch that turns fats into a powdered form. When you taste the powder, it dissolves and turns into a velvety texture. You just have to know how much to use. Too much and your powder turns into a gummy mess. Peanut butter, olive oil, and coconut are very popular. To infuse flavors, you may take a previously prepared infused oil, or blend and strain a clarified butter with desired flavor component. It's a really fun finished product.
Pie Pops: photo courtesy etsy.tumblr.com
Cake Pops are a huge craze, and now, pie pops are starting to take notice. I think they're really cute. You can purchase a pie pop machine to make them, or do it manually. I'd love to make some little pop tarts!
Rainbow Confections: If you have a tumblr account, you have seen more than 200 pictures of rainbow desserts. I love the idea. it's so fun. I made some rainbow meringues with the kids a while back. Recipe here: It was such a fun project with my kids. I appreciate the rainbow craze because it does take some time and effort to make the confections come to life. I always appreciate anyone's time valued in the kitchen. It shows a lot of heart and creativity.
I hope you enjoyed seeing these cool trends that are taking notice! What are your current favorites?
Amber~
I also love timeless dishes that are often left in their true and original form, with a little modern element added. Best comparison would be a Coco Chanel's vision of the 'little black dress'. It is timeless, and slightly evolves, while maintaining it's spirit.
Food is often compared to a lot of things that are considered artistic, like music & fashion. So here are a few trends I have noticed popping up this year:
Spherification is molecular gastronomy 101. The process requires you to know a specific pH balance of an ingredient. Depending on the acidity, you add the needed amount of sodium alginate. This mixture is usually placed in a syringe, and carefully dropped into a calcium chloride solution. Now you have gorgeous spheres that burst into your mouth. It is really fun to do, and is a conversation starter. It has become more and more popular within the last year or so.
Tapioca Maltodextrin is super simple to use. It is a starch that turns fats into a powdered form. When you taste the powder, it dissolves and turns into a velvety texture. You just have to know how much to use. Too much and your powder turns into a gummy mess. Peanut butter, olive oil, and coconut are very popular. To infuse flavors, you may take a previously prepared infused oil, or blend and strain a clarified butter with desired flavor component. It's a really fun finished product.
Cake Pops are a huge craze, and now, pie pops are starting to take notice. I think they're really cute. You can purchase a pie pop machine to make them, or do it manually. I'd love to make some little pop tarts!
I hope you enjoyed seeing these cool trends that are taking notice! What are your current favorites?
Amber~
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