Questions on the applications of modern science to culinary techniques in the home or restaurant.
19
votes
5answers
1k views
How can I integrate molecular gastronomy in to 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 ...
19
votes
5answers
1k 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. ...
16
votes
3answers
657 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 ...
10
votes
1answer
408 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 ...
9
votes
7answers
830 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 ...
9
votes
1answer
796 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, ...
8
votes
9answers
1k views
What food additives or chemicals do you use in your cooking at home?
Beyond the obvious: baking powder/baking soda/gelatin/yeast:
What food additives or chemical products do you use in your home cooking? Agar agar? Lecithin? Xanthan gum?
What would a relatively ...
8
votes
3answers
2k 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 ...
8
votes
2answers
713 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 ...
8
votes
2answers
8k 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 ...
8
votes
4answers
499 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
345 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 ...
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. ...
8
votes
2answers
869 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 ...
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.
...
7
votes
5answers
507 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 ...
7
votes
1answer
515 views
how to get powerful flavours when spherifying
Whenever I try to create something delicious using spherification I find that whatever has gone in comes out quite bland (I've tried using fruit juices (non-citric), liquers, soups).
When I taste ...
7
votes
1answer
460 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 ...
6
votes
5answers
605 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 ...
6
votes
2answers
709 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 ...
6
votes
2answers
907 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
votes
1answer
439 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 ...
6
votes
1answer
763 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 ...
5
votes
2answers
3k views
What ingredients will allow me to make a foam with a whipped cream charger?
So I have an iSi whipped cream charger. There are a series of recipes that sound really interesting, but I don't quite understand what ingredients you need in order to make a stable foam / mousse. ...
5
votes
1answer
677 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
1k views
How do I stabilize a lecithin-based foam?
I've made quite a few foams using the standard technique of adding powdered lecithin to my flavor base, and then agitating with an immersion blender in a wide, shallow container, with the blender near ...
5
votes
1answer
362 views
What is the best way to hold a sphere and for how long?
I have been playing around with the spherification process. My questions are how long can I hold a sphere and what is the best way to do so??
4
votes
5answers
780 views
What is a good resource for learning about Molecular Gastronomy?
Before frequenting this site I had never even heard of molecular gastronomy and now I am intrigued. Is there a good resource to learn about the process either web or in printed format that would be a ...
4
votes
2answers
729 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 ...
4
votes
3answers
697 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 ...
4
votes
2answers
2k 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 ...
4
votes
2answers
834 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 ...
3
votes
1answer
365 views
3
votes
3answers
243 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 Adrià are known for ...
3
votes
2answers
590 views
Training on molecular gastronomy and sous vide
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 ...
3
votes
1answer
398 views
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?
3
votes
1answer
151 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 ...
2
votes
1answer
677 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?
...
2
votes
1answer
909 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 ...
2
votes
1answer
299 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 ...
0
votes
0answers
113 views
Where to source food grade E numbers (especially in Sydney, AU) [closed]
The "How to keep ice cream soft" question reminded me of my side project of trying to source E numbers.
I previously tried to find some gellan gum, but my searching for local sources seemed to only ...
