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

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7
votes
1answer
856 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. ...