I'd planning to attempt some flavoured methocel noodles; I know that type K is the softest (best for things like marshmallows) but I've never experimented with
I've had great success making 'caviar' with sodium alginate and calcium chloride. I've used both an eye dropper and a Parmesan shaker (when I needed a whole lot
I would like to make a foam using a cordial, lime juice and egg whites. SHould I add lecithin and what would the portions be? Also what would the effect be if
After much experimentation with reverse spherification this weekend, I completely failed to get an acceptable product. Caviar didn't form properly. In particula
A couple of days ago I made a first attempt at dessert sushi. Everything went reasonably well except for the salmon roe which I'd planned to make from orange je
At the Fat Duck they serve a mug of hot and iced tea. The drink is served in a single cup yet the two different temperature drinks stay separate side by side wi
Based on a related question, some of us are curious about surface tension in liquids commonly used in food and drink. There's a table on Wikipedia containing a
I experimented for with xanthan gum for the first time tonight. I made a sauce which was about half roasted peppers, half savory stuff (lamb stock, beef broth,
There is a lot of material on TV, magazines and on the web recently about molecular gastronomy. Techniques like sous-vide and spherification seem to be popular.
Can I REUSE an alginate bath for reverse spherification? If I use a solution of alginate today, can I use the same solution next week? How should it be optimall
I am looking for suggestions on opportunities for learning techniques directly from a skilled professional, preferably in a classroom setting.
This was my first attempt at making a foam using soy lecithin. I used 3 garlic cloves, 2/3 cup water, 2/3 cup milk. Then i used an immersion blender. I got a bi
I've been experimenting with reverse sphereification this week. The results... well, the results remind me that even the professionals have to practice. How d
I'm trying to make a palindrome cocktail: made by building the components, like for example the classic B52; and also having the same ingredients going from to
I was recently making some mint spheres using reverse spherification, as a bit of background here was my process: I blended around 15g of mint leaves with 250ml
I've been trying to make chocolatini (vodka, godiva liqueur, baileys) spheres, but I've had some issues with separation of the alcohols. Also, I've been decidi
I had some pork (shoulder) I had to use today, suspecting it might be unsafe tomorrow. So I thought I'd soak it in some hydrogen peroxide, about 2-3% concentra
I need a vegan thickener that dissolves well and doesn't have any flavor. I tried tapioca flour the other day and it didn't dissolve very well and left a powder
I want to experiment with dishes that fool the senses. Dishes that look like one thing but taste completely different from what was visually expected (e.g. Hest
For those of you who have rotary evaporators or other chemistry glassware in the kitchen, what do you use to grease the ground glass taper/ ball joints so that