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

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2
votes
1answer
117 views

Modernist / molecular cuisine with a microwave?

The microwave is usually frowned upon by ambitious chefs. It provides a convenient way to quickly heat ready made meals or the leftovers from the day before, but it is usually not regarded as a ...
1
vote
2answers
261 views

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 ...
1
vote
0answers
64 views

Sourcing for Carrageenan [closed]

Many softgels for pills are apparently made from carrageenan. Is it possible to process these softgels back into "pure" carrageenan? Or, rather, is it possible to use these softgels in food that ...