Questions on the applications of modern science to culinary techniques in the home or restaurant.
8
votes
3answers
5k 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. ...
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.
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6
votes
1answer
766 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 ...
4
votes
2answers
736 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 ...
