In this week’s episode of Mad Genius Tips, high-tech chef Richard Blais revealed how to make dulce de leche in just one step. It’s a superuseful tip (especially if you have a sweet tooth and no patience), but it’s not Blais’s only innovation. Here, more out-of-the-box recipes from Richard Blais.

By F&W Editors
Updated June 05, 2018
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Siphon Recipes: Blue-Cheese Foam
Credit: Photo © John Kernick

In this week’s episode of Mad Genius Tips, high-tech chef Richard Blais revealed how to make dulce de leche in just one step. It’s a superuseful tip (especially if you have a sweet tooth and no patience), but it’s not Blais’s only innovation. Here, more out-of-the-box recipes from Richard Blais.

Crisp and Lacy Onion Rings

There are all sorts of tricks for making deep-fry batters both delicate and crisp. For these onion rings, Richard Blais uses both strategies and amplifies their effect by aerating the batter in a siphon. The results are some of the laciest, crunchiest onion rings you’ll ever taste.

Day 30: Carrot Osso Buco
Credit: LUCY SCHAEFFER

In this playful vegan take on osso buco (braised veal shanks), Blais braises very large pieces of carrots in red wine and mushroom broth until tender.

Siphon Recipes: The Quickest Pickles Ever
Credit: Photo © John Kernick

Even so-called quick pickles can take several hours or overnight to marinate. But fill a siphon with pickle ingredients and charge it with pressurized gas, and the brine penetrates deep into the vegetable in a matter of minutes.

Day 15: Veggie Burgers with Pomegranate Ketchup
Credit: JOHN KERNICK

Eating vegan for a month led Blais to examine his pantry more closely. He discovered that ground porcini mushrooms add a meaty flavor to dishes like his veggie burger.

Siphon Recipes: Blue-Cheese Foam
Credit: Photo © John Kernick

Blais makes this blue-cheese foam by loading a homemade blue-cheese dressing into a siphon and charging it with gas. Whether you’re serving the blue-cheese foam with an iceberg-lettuce wedge that is all about cool crunch, or eating it with hot and crispy chicken wings, the light and frothy texture is a wonderful contrast.

Siphon Recipes: Brown-Butter Sponge Cakes
Credit: Photo © John Kernick

Most cakes are leavened with baking soda or powder, but here Blais uses a siphon to add air to batter. Then he squirts the batter into paper cups, microwaving each for just 45 seconds.