Fedor Sokirianskiy

From brining to aging—the essential techniques for getting the most out of your proteins before they hit the heat. The Foundation of Great Cooking Here's something that separates great chefs from good ones: understanding that cooking is just the final step in a much longer process. What you do before the protein hits the heat determines the final result as much as the cooking itself. Preparation is where you build flavor, improve texture, and set yourself up for success. Whether you're...

Beyond gelatin—exploring agar-agar, carrageenan, and other gelling agents for creative texture control. The World of Gels Gels are everywhere in cooking. From the jelly in a dessert to the set stock in a terrine, gels are a fundamental part of the culinary repertoire. But traditional gelatin is just the beginning. Modernist cuisine has expanded our understanding and use of gels. We now have access to a range of gelling agents with different properties—some that set at room temperature, some...

Creating light, airy textures that dissolve on the tongue—how to master foam and mousse in modernist cuisine. The Science of Foam Foam is one of the most recognizable modernist techniques. It's air, trapped in a liquid or solid, creating a light, airy texture that's delicate and flavorful. From the froth on a cappuccino to a savory espuma, foam is everywhere in modern cuisine. The Definition: A foam is a dispersion of gas (usually air) in a liquid or solid. The gas is the dispersed phase; the...