I recently found a recipe for making a monster egg... i think it may have been medieval. The recipe required 6 eggs for yolk and white. the yolk and whites woul
I am trying to make ice cream using liquid nitrogen and I am seeing that the ice cream melts very quickly. I'm using a spatula to mix the base with the liquid n
I'm currently reading Modernist Cuisine at Home and one ingredient that keeps coming up is "liquid soy lecithin". I'm pretty familiar with the powdered variant
Recently I picked up a few different types of emulsifiers in bulk powder form when I saw them in passing at a catering wholesaler. Having never used powdered
I'm building a pressure chamber with some basic brass plumbing parts and a cylinder of CO2. The goal here is to infuse fruit with CO2. I'm aware of the various
For most cooking, I like to keep the lid on the pot as much as possible, except if the technique requires otherwise (e.g. reducing a sauce). From what I can tel
If I want a sticky, tacky surface on food, I typically use some kind of very sweet sauce. As it reduces down and the sugars caramelize during cooking, it leaves
Liquids often mix due to different densities, so which one should I pour first in order to have them mix properly?
Can one create any flavor combination by breaking down the five modalities of taste into their chemical form and adjusting proportions accordingly? Namely, if y
I'm trying to make boba spheres using reverse spherification, but it doesn't have the texture like the ones you get from asian supermarkets, the one with a "har