TFG- Think food group by José Andrés

José Ramón Andrés Puerta is a spanish chef who has worked and trained under chef Adria of el bulli, he is the guy you see translating for chef Adria. He has a lot of restaurants to his credit like the famous minibar at Washington D.C. ,cafe Atlantico, Jaleo, china pablano etc. the Magical mojito earlier discussed in this post also comes from his team. His company TFG -think food group is involved in many charity events and developing new recipes. here are some videos where his team demonstrates some of the best recipes.

Spanish Clementines, pumpkin seed oil and basil



Chihuly, garden and glass salad




Almond cup and spanish blue cheese salad



Idiazabal cheese egg



Five spice figs

Magical mojito

I came to know about this cocktail by chef Jose Andres a really simple but effective version of mojito which is presented in a unique way. A martini glass is filled with cotton candy and the mojito mix is poured over it. Now what happens is as soon as the liquid touches the cotton candy it melts right in front of the guests which gives it that WOW effect.
Here is a demonstration of it happening at Cafe Atlantico.

NEAT isn't it, now of course comes the recipe. this a recipe from master mixologist Tony Abou the host of THE COCKTAIL KITCHEN. It is the same recipe but using an unflavored cotton candy would have been better.

Some times i wonder why does every one experiment with only with mojito's, there are so many cocktails out there to have fun with?

Transparent Raviolis

Created by molecular gastronomy Chef Ferran Adria, the transparent raviolis became an icon of el Bulli menu in 2009. The transparent and ultra thin “pasta”, which looks more like a thin plastic wrap, dissolves in the mouth instantly releasing the contents of the ravioli.In this dish, Chef Ferran Adria presented the diner with three transparent raviolis filled with roasted pine nut praline, raw pine nut praline and pine cone oil with roasted pine nut. The diner was asked to dip the raviolis in a green pine cone infusion before eating them. The thin transparent “pasta” melted in the mouth instantly surprising the diner one more time. Shown in picture below.


The disappearing transparent raviolis are made with round oblate, ultra thin and transparent edible film discsmade of potato starch and soy lecithin that instantly dissolve as they get in contact with water. The edible film discs do not dissolve when in contact with oil or liquid ingredients with low water content. Their neutral flavor makes them ideal for any type of savory or sweet preparation.The disappearing transparent raviolis can be filled with a wide variety of ingredients like crèmes, praline, flavored oils, honey, foie gras, prosciutto, Nutella, dried fruits and vegetables, cereals, fresh fruit and vegetables brushed with oil, fried fish, meat or seafood and many other ingredients with low water content.The oblate ultra thin edible film discs can be cut with regular scissors to obtain any desired shape and can be sealed by applying heat with a sealer. The film should be handled on a dry surface with dry hands. Any moisture will start melting it. It is also very light, so any gentle breeze will fly it away.The edible film tends to stick to the palate and tongue before it melts and disappears. This is not necessarily the best eating experience. To prevent this, the edible film ravioli just needs to be dipped in a watery liquid, such as the green pine cone infusion used by Chef Ferran Adria, so that it becomes slippery. Once dipped, the transparent ravioli needs to be consumed immediately or the oblate will melt before it gets to the mouth.Making Transparent Ravioli

1- With dry hands, gently fold the ultra thin edible film disc in half.

2- Set the timer of the sealer between 1 and 1.5. Adjust as necessary.

3- Place the folded film on the heating element of the sealer, making a 45 degree angle with the folded side.


4- Press the handle knob until the indicator light turns off, wait for a couple of seconds and release it.

5- Fill the created pouch with the desired solid or liquid ingredient (using a syringe, pipette or squeeze bottle). Do not overfill with liquid or it will be difficult to make the final seal. I recommend you first try with solids, which are much easier to seal, until you get familiar with the technique.

6- Gently place the filled pouch on the heating element of the sealer to make the third side of the transparent triangular ravioli. If you filled the pouch with liquid, keep it slightly upright to avoid spilling the liquid.

7- Press the handle knob until the indicator light turns off, wait for a couple of seconds and release it.

8- Cut the excess of film using regular scissors. Your transparent ravioli is ready!You can purchase the edible film discs and sealer from our store.