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

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7
votes
1answer
595 views

how to get powerful flavours when spherifying

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-citric), liquers, soups). When I taste ...
3
votes
1answer
570 views

Citrate buffer and pH range question

What is the range of pH that requires the addition of sodium citrate as a buffer? Does wine, specifically port wine, require buffer?
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 ...