I would like to experiment with flavoured 'spaghetti' by taking a juice and gelling it in spaghetti shape, so I could have beetroot strands that I could use in
I've a friend who is allergic to egg protein, and my wife inadvertently raved about my chocolate mousse to her, causing some food borne awkwardness that I'd lik
I just made Hervé This' Chocolate Chantilly and it didn't taste anywhere near as good as I had hoped. The consistency seemed almost right, though very sl
I've got in mind to make a dish with compressed watermelon, but I don't have access to a vacuum machine. I've tried once using weight, but it just cracks becaus
If you read ingredients on processed foods, you will see mono- and diglycerides listed frequently. Fats are triglycerides - there are three chains of fatty acid
Whenever I try to create something delicious using spherification I find that whatever has gone in comes out quite bland (I've tried using fruit juices (non-cit
I've made quite a few foams using the standard technique of adding powdered lecithin to my flavor base, and then agitating with an immersion blender in a wide,
I've got in mind to make a savory play on s'mores, using morel mushroom paste where you would expect chocolate. The graham cracker replacement should be no prob
I have a (molecular) cooking recipe with instructions on introducing an agent to create an alkaline (base) environment while cooking (to influence the Maillard
I love the science-y, geeky side of cooking, and molecular gastronomy really appeals to me. I've been experimenting with it for a while. The issue I have is tha
Transglutaminase is an enzyme that is popular among modernist chefs for two main purposes - to glue different meats together for special effects (like a modern
I want to try some experiments with molecular gastronomy foams, but all the recipes I've seen involve using an immersion blender to create the foam. Can I use a
Using sodium alginate, I know you can make "caviar" of many ingredients. For those who are not familiar with the process, here is an online explanation. Lookin
I'm making Lobster Sous Vide with Pain Perdu and Tomato Marmalade tonight. I wanted to serve it with a lobster bisque(y) foam. I was planning on mixing lobster
I have been playing around with the spherification process. My questions are how long can I hold a sphere and what is the best way to do so??
Before frequenting this site I had never even heard of molecular gastronomy and now I am intrigued. Is there a good resource to learn about the process either w
What is the range of pH that requires the addition of sodium citrate as a buffer? Does wine, specifically port wine, require buffer?
So I have an iSi whipped cream charger. There are a series of recipes that sound really interesting, but I don't quite understand what ingredients you need in o
I belong to a cooking club in which we have several home cooks who wish they had gone to culinary school. Anyway, I am cooking a dinner in which I am exploring
Are the molecular gastronomy additives kosher?