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

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0
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1answer
69 views

Does pressure cooking of chicken eggs support the removal of the membrane and eggshell?

In an experiment I cooked a few chicken eggs from the same batch A) in boiling water and B) in a pressure cooker (5 minutes in hot steam, 117 C, eggs in a basket, waited 5 minutes to cool down ...
8
votes
5answers
2k 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. I'...
7
votes
3answers
298 views

What are the key differences between lemons and meyer lemons?

"Meyer lemons" are advertised as a cross between a lemon and a mandarin orange. The flavor is basically what you'd expect from that cross. Is it reasonable to use them as direct substitutes? What ...
3
votes
2answers
83 views

Can I create cream of tartar with tartaric acid and potassium hydroxide?

Here in Poland, I have no trouble buying both tartaric acid and potassium hydroxide. I'm having trouble sourcing cream of tartar though, so would it be enough to mix the acid and potassium hydroxide? ...
7
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2answers
2k views

How do I make large spheres using spherification?

I've had great success making 'caviar' with sodium alginate and calcium chloride. I've used both an eye dropper and a Parmesan shaker (when I needed a whole lot of spheres). But I've never been able ...
6
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0answers
94 views

Why is High Fructose Corn Syrup not available as an ingredient? [closed]

In the age of molecular gastronomy I am surprised that it seems to be impossible to purchase HFCS (High Fructose Corn Syrup) as an ingredient. Why is this?
0
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2answers
104 views

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 ...
1
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0answers
29 views

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 ...
1
vote
0answers
37 views

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 ...
9
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3answers
2k views

Are there any vegetarian applications for transglutaminase (“meat glue”)?

Transglutaminase is an enzyme that is popular among modernist chefs for two main purposes - to glue different meats together for special effects (like a modern turducken), and to create consistently ...
5
votes
2answers
3k views

Use of algin and calcium chloride in spherification

I belong to a cooking club in which we have several home cooks who wish they had gone to culinary school. Anyway, I am cooking a dinner in which I am exploring modern cuisine utilizing new molecular ...
6
votes
2answers
252 views

What ginger compound is responsible for the 'kick'?

Mint's minty kick mostly comes from menthol and pepper from capsaicin. What is the equivalent dominant compound in ginger that gives it the characteristic kick? All i can tell is it's water soluble ...
0
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0answers
19 views

How to make a dish from dried beans without causing gassiness [duplicate]

I've been making a lot of stews recently in a crock pot, and I love using dried beans to thicken it up for cheap. The problem I (and anyone else who eats it) have is that I get terrible gas for one to ...
3
votes
4answers
942 views

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 ...
14
votes
4answers
5k views

Creating a home “anti-griddle”?

I watched a restaurant documentary last night (Spinning Plates; pretty good!) which featured a modernist chef demonstrating their kitchen's anti-griddle: essentially a large metal plate chilled down ...
2
votes
1answer
190 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 ...
2
votes
1answer
174 views

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 ...
2
votes
1answer
1k views

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?
5
votes
2answers
1k views

Why did my reverse spherification method fail to produce proper spheres?

After much experimentation with reverse spherification this weekend, I completely failed to get an acceptable product. Caviar didn't form properly. In particular, when dropped from an eye dropper, the ...
5
votes
2answers
3k views

How can I get good spherification results with alcohol?

I've been trying to make chocolatini (vodka, godiva liqueur, baileys) spheres, but I've had some issues with separation of the alcohols. Also, I've been deciding whether the alginate solution should ...
2
votes
1answer
96 views

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 ...
1
vote
2answers
768 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 ...
20
votes
6answers
3k views

Is it possible to make a marshmallow that isn't sweet?

I've got in mind to make a savory play on s'mores, using morel mushroom paste where you would expect chocolate. The graham cracker replacement should be no problem. But I'm stuck on the marshmallow. ...
8
votes
2answers
343 views

Reformulate a marshmallow recipe to remove lactose and HFCS

I'm trying to modify the marshmallow recipe in this post to make it vegan: http://moleculargastronomy.wordpress.com/2010/10/09/molecular-gastronomy-carrageenan-kappa-and-iota/ The first hurdle is ...
2
votes
3answers
1k views

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 ...
9
votes
5answers
12k views

Is there a way to make compressed watermelon without a vacuum machine?

I've got in mind to make a dish with compressed watermelon, but I don't have access to a vacuum machine. I've tried once using weight, but it just cracks because the pressure is all from one side. ...
17
votes
5answers
2k views

How can I integrate molecular gastronomy into regular cooking?

I love the science-y, geeky side of cooking, and molecular gastronomy really appeals to me. I've been experimenting with it for a while. The issue I have is that it tends to become an end in and of ...
7
votes
1answer
741 views

How do I create spherical coffee?

As a Barista, I have been playing around with different coffee flavours and creations. Now I have been thinking of also adding textural elements in the coffee. I was hoping somebody could give me a ...
7
votes
1answer
4k views

How quickly does soy lecithin lose its effect?

I bought a box of soy lecithin at a store yesterday, only to discover that it is past its "use by"-date. The date was a month ago. Now I am wondering whether to take the hassle of returning it to the ...
4
votes
2answers
398 views

Food-safe rotary evaporator grease

For those of you who have rotary evaporators or other chemistry glassware in the kitchen, what do you use to grease the ground glass taper/ ball joints so that the lubricant does not either absorb or ...
9
votes
3answers
17k views

How do I make a foam?

I'm making Lobster Sous Vide with Pain Perdu and Tomato Marmalade tonight. I wanted to serve it with a lobster bisque(y) foam. I was planning on mixing lobster broth, cream, and some of the butter ...
4
votes
3answers
197 views

What is the proper word/term/expression to describe a dish that appears to be something different

I want to experiment with dishes that fool the senses. Dishes that look like one thing but taste completely different from what was visually expected (e.g. Heston's parsnip cereal) I want to google ...
8
votes
5answers
2k views

What are some vegan thickeners for beverages?

I need a vegan thickener that dissolves well and doesn't have any flavor. I tried tapioca flour the other day and it didn't dissolve very well and left a powdery mouthfeel. Cornstach is not bad. ...
8
votes
2answers
3k views

Is cooking with hydrogen peroxide an accepted practice?

I had some pork (shoulder) I had to use today, suspecting it might be unsafe tomorrow. So I thought I'd soak it in some hydrogen peroxide, about 2-3% concentration to at least get rid of any surface ...
3
votes
3answers
448 views

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 AdriĆ  are known for ...
6
votes
5answers
1k views

What things are good to spherize with algin?

Using sodium alginate, I know you can make "caviar" of many things. For those who are not familiar with the process, here is an online explanation Looking online, however, I keep seeing the same ...
10
votes
1answer
844 views

Can I reuse an alginate bath for reverse spherification?

Can I REUSE an alginate bath for reverse spherification? If I use a solution of alginate today, can I use the same solution next week? How should it be optimally stored? How long will it keep. How ...
18
votes
3answers
1k views

Is there any trick to make a palindrome-cocktail?

I'm trying to make a palindrome cocktail: made by building the components, like for example the classic B52; and also having the same ingredients going from top to bottom as it has going from bottom ...
5
votes
3answers
3k views

How to preserve the green colour of mint when doing spherification?

I was recently making some mint spheres using reverse spherification, as a bit of background here was my process: I blended around 15g of mint leaves with 250ml of boiling water and left to steep for ...
2
votes
1answer
620 views

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 ...
10
votes
1answer
2k views

Surface tension in food

Based on a related question, some of us are curious about surface tension in liquids commonly used in food and drink. There's a table on Wikipedia containing a tantalizing amount of information, ...
3
votes
1answer
215 views

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 ...
9
votes
5answers
824 views

What is Molecular Gastronomy?

There is a lot of material on TV, magazines and on the web recently about molecular gastronomy. Techniques like sous-vide and spherification seem to be popular. But what makes a cooking style "...
2
votes
1answer
2k views

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 ...
8
votes
2answers
406 views

Alkaline cooking

I have a (molecular) cooking recipe with instructions on introducing an agent to create an alkaline (base) environment while cooking (to influence the Maillard reaction). What 'normal'/common ...
6
votes
1answer
949 views

Creating differing temperature fluid gels that stay separate

At the Fat Duck they serve a mug of hot and iced tea. The drink is served in a single cup yet the two different temperature drinks stay separate side by side with no barrier between them. I believe ...
4
votes
1answer
538 views

Are the molecular gastronomy additives kosher?

Are the molecular gastronomy additives kosher?
9
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3answers
4k views

How to fake salmon roe using jello

A couple of days ago I made a first attempt at dessert sushi. Everything went reasonably well except for the salmon roe which I'd planned to make from orange jello. I made my own mould from plasticine ...
6
votes
1answer
1k views

What type of methylcellulose would be appropriate for gel noodles?

I'd planning to attempt some flavoured methocel noodles; I know that type K is the softest (best for things like marshmallows) but I've never experimented with the firmer kinds and I'm not entirely ...
9
votes
7answers
1k views

I fancy making flavoured 'spaghetti', any tips?

I would like to experiment with flavoured 'spaghetti' by taking a juice and gelling it in spaghetti shape, so I could have beetroot strands that I could use in a pasta dish. Anyone done this? Got ...