I bought a box of soy lecithin at a store yesterday, only to discover that it is past its "use by"-date. The date was a month ago. Now I am wondering whether to
As a Barista, I have been playing around with different coffee flavours and creations. Now I have been thinking of also adding textural elements in the coffee.
Mint's minty kick mostly comes from menthol and pepper from capsaicin. What is the equivalent dominant compound in ginger that gives it the characteristic kic
I'm trying to modify the marshmallow recipe in this post to make it vegan: http://moleculargastronomy.wordpress.com/2010/10/09/molecular-gastronomy-carrageenan
I watched a restaurant documentary last night (Spinning Plates; pretty good!) which featured a modernist chef demonstrating their kitchen's anti-griddle: essent
This question was asked on English Language & Usage and deconstructed food is a term I'd never heard before. One answer is that it is simply the constituen
I've recently been learning about molecular gastronomy, and I was wondering - what edible substances do not dissolve in water, but do in other liquids (e.g. aci
I am looking to begin growing Acmella oleracea (Szechuan buttons). I would like to use them directly, and also make extracts specifically to maximize the taste/
I want to be able to use Nerds and/or Pop rocks in cooking. However, unless the food is ultra dry, the food itself activates / dissolves it; I want it activated
The microwave is usually frowned upon by ambitious chefs. It provides a convenient way to quickly heat ready made meals or the leftovers from the day before, bu
Xanathan gum (like many other vegetable gums) is often used as an emulsifier and for thickening liquids. Meanwhile, mono- and diglycerides (aka glycerin flakes
I have a sealed packet of Transglutaminase/Activa powder. However its much more than I need for this recipe. I know it deactivates quickly after being exposed t
I have transglutaminase/activa powder branded "Saprona TG F". The ingredients are Salt, Gelatin, phosphate and transglutaminase. The dose is 1%. I'm making chic
In the age of molecular gastronomy I am surprised that it seems to be impossible to purchase HFCS (High Fructose Corn Syrup) as an ingredient.
Here in Poland, I have no trouble buying both tartaric acid and potassium hydroxide. I'm having trouble sourcing cream of tartar though, so would it be enough t
"Meyer lemons" are advertised as a cross between a lemon and a mandarin orange. The flavor is basically what you'd expect from that cross. Is it reasonable to
In an experiment, I cooked a 12 organic chicken eggs from the same batch: A) 6 in boiling water and B) 6 in a pressure cooker: 6 eggs in a basket which is
Just made my first attempt at cooking using liquid nitrogen. Decided to start easy, and make a 0.5L batch of ice cream, along with some powdered peanut-butter
I'm interested in applying principles of dough magic to Passover cooking and I have sort of a general understanding of how developing the gluten structure works
I want to make a maseca based waffle cone but I am not sure what to use as the binding agent in substitute of flour. My first assumption was to mix in a .7% rat