Questions tagged [molecular-gastronomy]

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

Filter by
Sorted by
Tagged with
1
vote
1answer
1k 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 ...
2
votes
1answer
199 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 ...
9
votes
6answers
1k views

Which thickener should I use for fake spaghetti out of fruit juice?

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 any ...
3
votes
1answer
534 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 ...
3
votes
4answers
129 views

Sticky, tacky texture with less sweetness?

If I want a sticky, tacky surface on food, I typically use some kind of very sweet sauce. As it reduces down and the sugars caramelize during cooking, it leaves a delightful candied layer on the ...
1
vote
1answer
82 views

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, ...
0
votes
1answer
85 views

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?
4
votes
3answers
370 views

Why does my LN2 evaporate so quickly?

Just made my first attempt at cooking using liquid nitrogen. Decided to start easy, and make a 0.5L batch of ice cream, along with some powdered peanut-butter and banana for toppings. Overall I'd ...
9
votes
6answers
3k 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'...
1
vote
1answer
52 views

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 ...
1
vote
2answers
95 views

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 ...
8
votes
5answers
4k 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. ...
5
votes
1answer
98 views

How are powdered emulsifiers (such as monoglycerides) prepared for use in cooking and baking?

Recently I picked up a few different types of emulsifiers in bulk powder form when I saw them in passing at a catering wholesaler. Having never used powdered emulsifiers before in cooking or baking, ...
4
votes
3answers
2k 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
votes
4answers
516 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 ...
3
votes
1answer
456 views

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 ...
26
votes
8answers
6k 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. ...
5
votes
2answers
447 views

Liquid Nitrogen Ice cream Melting too fast!

I am trying to make ice cream using liquid nitrogen and I am seeing that the ice cream melts very quickly. I'm using a spatula to mix the base with the liquid nitrogen in a vessel. Initially, I ...
9
votes
5answers
3k views

What substances are good for spherification with algin?

Using sodium alginate, I know you can make "caviar" of many ingredients. For those who are not familiar with the process, here is an online explanation. Looking online, however, I keep seeing the ...
10
votes
4answers
24k 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 ...
3
votes
1answer
585 views

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 ...
5
votes
1answer
307 views

monster egg . how to

I recently found a recipe for making a monster egg... i think it may have been medieval. The recipe required 6 eggs for yolk and white. the yolk and whites would be separated into 2 pigs bladders and ...
12
votes
5answers
8k 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 ...
1
vote
0answers
620 views

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 ...
6
votes
2answers
243 views

Can you develop a gluten structure by kneading matzoh meal dough?

I'm interested in applying principles of dough magic to Passover cooking and I have sort of a general understanding of how developing the gluten structure works when kneading a traditional wheat flour ...
17
votes
4answers
8k 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 ...
19
votes
4answers
2k 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 ...
8
votes
3answers
3k 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 ...
7
votes
2answers
3k 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
0answers
130 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
votes
2answers
227 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 ...
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
426 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 ...
3
votes
4answers
1k 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 ...
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
3k 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 ...
6
votes
2answers
5k 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
207 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
3k 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 ...
8
votes
2answers
561 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
2k 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
24k 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. ...
18
votes
5answers
3k 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
1k 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
22k 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
726 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 ...
4
votes
3answers
228 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
2answers
7k 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
479 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 ...
10
votes
1answer
2k 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 ...