Questions on the applications of modern science to culinary techniques in the home or restaurant.

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6
votes
2answers
7k views

What ingredients will allow me to make a foam with a whipped cream charger?

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 order to make a stable foam / mousse. ...
4
votes
5answers
4k views

What is a good resource for learning about Molecular Gastronomy?

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 web or in printed format that would be a ...
6
votes
2answers
2k views

How do I stabilize a lecithin-based foam?

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, shallow container, with the blender near ...
4
votes
2answers
1k views

How can I make a foam without an immersion blender?

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 whisk to make the foam? What about my ...
7
votes
1answer
1k views

Naturally occuring mono- and diglycerides?

If you read ingredients on processed foods, you will see mono- and diglycerides listed frequently. Fats are triglycerides - there are three chains of fatty acids trailing off the glycerol head of the ...
8
votes
2answers
1k views

What went wrong with my Chocolate Chantilly (Hervé This' recipe)

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 slightly grainy, but the taste was, well, what ...
7
votes
3answers
1k views

Chocolate mousse without eggs

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 like to erase with an eggless mousse. ...