Questions tagged [molecular-gastronomy]
Questions on the applications of modern science to culinary techniques in the home or restaurant.
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Why does pressure cooking of chicken eggs make eggs easier to peel?
In an experiment, I cooked a 12 organic chicken eggs from the same batch:
A) 6 in boiling water and
B) 6 in a pressure cooker:
6 eggs in a basket which is on a tripod inside the cooker
5 minutes ...
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Use of robotics in gourmet kitchens
I don't know if this question is relevant here, or if it should wait for the upcoming Robotics Proposal, but I'll ask it anyway.
Chefs such as Heston Blumenthal and Ferran Adrià are known for ...
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Preserving Nerds / Pop Rocks so they activate in the mouth and not in the food
I want to be able to use Nerds and/or Pop rocks in cooking. However, unless the food is ultra dry, the food itself activates / dissolves it; I want it activated in the mouth.
a) Is there a way to do ...
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Liquid soy lecithin vs sunflower lecithin
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 for making light, airy foams, but the ...
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Acmella oleracea (Szechuan buttons) - active chemical for mouth sensation?
I am looking to begin growing Acmella oleracea (Szechuan buttons). I would like to use them directly, and also make extracts specifically to maximize the taste/oral stimulation effect. Apparently ...
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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?
Paul Dieter
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How do I control the shape of my spheres?
I've been experimenting with reverse sphereification this week. The results... well, the results remind me that even the professionals have to practice.
How do I control the tension of the alginate ...
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Can apples, peaches, almonds or apricots be used for reducing lactose content in milk?
According to this paper:
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5429307/#!po=13.1579
"β-Galactosidase is found in bacteria, fungi, and yeasts. In plants, it is mainly found in almonds, ...
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How to improve the texture of popping/bursting boba spheres with reverse spherification?
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 "hard, plastic texture" that burst ...
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Training on molecular gastronomy and sous vide [closed]
I am looking for suggestions on opportunities for learning techniques directly from a skilled professional, preferably in a classroom setting.
I have been dabbling in molecular gastronomy/precision ...
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Deconstructed food; simple, complex or both?
This question was asked on English Language & Usage and deconstructed food is a term I'd never heard before.
One answer is that it is simply the constituent parts of a dish laid out separately on ...
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Making culinary foams for cocktails
I would like to make a foam using a cordial, lime juice and egg whites. SHould I add
lecithin and what would the portions be?
Also what would the effect be if I used 1 charge each of NO2 & CO2?
user5734
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Why was there not enough foam in my garlic foam with soy lecithin?
This was my first attempt at making a foam using soy lecithin. I used 3 garlic cloves, 2/3 cup water, 2/3 cup milk. Then i used an immersion blender. I got a bit of foam on top but there wasnt a lot ...
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Unsure why foam sauce doesn't hold
I experimented for with xanthan gum for the first time tonight. I made a sauce which was about half roasted peppers, half savory stuff (lamb stock, beef broth, balsamic vinegar and a bit of chili ...
2
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Storing Transglutaminase once opened
I have a sealed packet of Transglutaminase/Activa powder. However its much more than I need for this recipe. I know it deactivates quickly after being exposed to air. Whats the best way to store it ...
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Can one create any flavor combination by breaking down the five modalities of taste into their chemical form and adjusting proportions accordingly?
Can one create any flavor combination by breaking down the five modalities of taste into their chemical form and adjusting proportions accordingly?
Namely, if you broke down sweetness, sourness, ...
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Building pressure chamber for fizzy fruit - PVC safety
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 safety aspects to consider since the ...
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What food dissolves in acid but not in water?
I've recently been learning about molecular gastronomy, and I was wondering - what edible substances do not dissolve in water, but do in other liquids (e.g. acid)?
In particular, I'm looking for ...
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What reactions require oxygen to impart flavour?
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 tell, most flavour comes from Mailliard ...
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Why mono and diglycerides instead of xanthan?
Xanathan gum (like many other vegetable gums) is often used as an emulsifier and for thickening liquids.
Meanwhile, mono- and diglycerides (aka glycerin flakes) are used in a similar way.
I have ...
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Making a foam and dissolving it
I saw a TV show where a dish was served covered with a foam and subsequently a sauce was poured over the foam, which dissolved to reveal the dish under the foam. I have tried dissolving regular ...
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Substituting maseca (corn flour) for ap flour in waffle cones
I want to make a maseca based waffle cone but I am not sure what to use as the binding agent in substitute of flour. My first assumption was to mix in a .7% ratio of vital wheat gluten. Any ...
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When mixing eggnog with brandy, which is poured first?
Liquids often mix due to different densities, so which one should I pour first in order to have them mix properly?
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How to apply transglutaminase brand "Saprona TG F"
I have transglutaminase/activa powder branded "Saprona TG F". The ingredients are Salt, Gelatin, phosphate and transglutaminase. The dose is 1%. I'm making chicken roulade - should I apply it as a ...
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