8 votes

monster egg . how to

I would suggest finding a heat-resistant balloon of some sort, or a relatively spherical plastic bag, or even a round bag made from linen muslin. You steam the yolks in a small balloon, then cut it ...
FuzzyChef's user avatar
  • 64.5k
7 votes
Accepted

Why does pressure cooking of chicken eggs make eggs easier to peel?

Yes, I wrote a post about this a few years ago - the first to describe the method in a home pressure cooker. The theory goes that the pressure difference inside and outside the egg PLUS the shock of ...
Laura P.'s user avatar
  • 711
7 votes

What are the key differences between lemons and meyer lemons?

Lemons are quite sour, while Meyer lemons are much sweeter and less acidic. If you substitute directly, it'll have a dramatic effect. For example, suppose you start out with a dessert made with ...
Cascabel's user avatar
  • 58.2k
6 votes

Liquid Nitrogen Ice cream Melting too fast!

I used to use a cream and condensed milk recipe to make LN ice cream. It sounds like you're not using enough LN - while you should end up with something scoopable it takes quite a bit of beating to ...
Chris H's user avatar
  • 44.2k
6 votes

What are the key differences between lemons and meyer lemons?

When I've used Meyer lemons I haven't noticed Mandarin orange flavors. Meyer lemons are much sweeter and less sour than normal lemons. I use them in recipes that strongly feature lemon fruit, not ...
Sobachatina's user avatar
  • 47.5k
4 votes

What are the key differences between lemons and meyer lemons?

They are harder to juice than regular lemons, at least with reamers or unaided, because the skin breaks apart much more easily (like a plump mandarin orange).
WBT's user avatar
  • 323
4 votes

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

Matzah meal has already been cooked and so therefore is no longer flour and cannot possibly "rise" or become leavened. That is why any passover cakes you will make need to have egg whites separated - ...
Selena T's user avatar
4 votes
Accepted

Liquid soy lecithin vs sunflower lecithin

As long as you know the lecithin content (in the liquid) you can substitute sunflower lecithin with soy lecithin. It’s more or less similar molecules. I use them interchangeably. (Even make mine at ...
zetaprime's user avatar
  • 4,276
4 votes

Liquid Nitrogen Ice cream Melting too fast!

The reason your scoopable LN2 cooled ice cream melts fast is mostly because un-aerated ice cream needs to be warmer to be scoopable. It is basically at or close to the melting temperature when you are ...
Netduke's user avatar
  • 1,074
3 votes

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

Cooked wheat flour hardly develops any gluten structure anymore. This is intentionally used in many culinary techniques where you want to limit or inhibit gluten development: roux, certain flatbreads, ...
rackandboneman's user avatar
3 votes

Modernist / molecular cuisine with a microwave?

One creative invention that requires the use of a microwave oven is the Frozen Florida - a reverse Baked Alaska. And seeing as this was invented by Nicholas Kurti, it surely counts as Molecular ...
Popup's user avatar
  • 1,479
3 votes

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

As far as I know, most transglutaminase on the market currently is of microbial origin. That is definitely true of the "Activa" brand transglutaminase formulations, manufactured by Ajinomoto. ...
Patrik's user avatar
  • 31
3 votes

Chocolate mousse without eggs

We have been making mousse with aquafaba (the liquid drained off a can of chickpeas). It's whisked by the food processor into a thick foam and then the chocolate is folded in. Quite popular approach ...
Joe's user avatar
  • 438
3 votes
Accepted

Can one create any flavor combination by breaking down the five modalities of taste into their chemical form and adjusting proportions accordingly?

While your wording is somewhat ambiguous, the answer is a resounding "no" for both possible senses of the word taste. To avoid confusion, I will use the word taste for only the sensation of ...
rumtscho's user avatar
  • 139k
2 votes

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

To answer my own question, years later, it turns out that Activa RM can be used to make a phenomenal veggie burger: https://www.chefsteps.com/activities/hi-tech-mushroom-burger. Full disclosure, I ...
Michael Natkin's user avatar
2 votes

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

use isomalt to replace some of the sugar since it's much less sweet, but still has the properties of sugar
Anne Arndt Boulley's user avatar
2 votes

Storing Transglutaminase once opened

"Transglutaminase should be stored in the freezer at all times. This will prevent the enzyme from becoming inactive" According to https://blog.modernistpantry.com/advice/troubleshooting-...
Pat Sommer's user avatar
  • 5,442
2 votes

Why does my LN2 evaporate so quickly?

Grinding items into smaller pieces creates far more surface area per total volume. With heat transfer, a key component in how fast the transfer will occur is surface area, and by providing more you ...
dlb's user avatar
  • 8,633
2 votes
Accepted

Why does my LN2 evaporate so quickly?

Your 4 observations: Quick evaporation first showed up when finely divided particles entered into the situation The finer the frozen food was crushed the faster the evaporation Not grinding ...
Lorel C.'s user avatar
  • 7,112
2 votes

Sticky, tacky texture with less sweetness?

Stickiness is a property of sugars, other foods are not really sticky in the same way. As you say that you only want to reduce the sweet taste and not the actual amount of sugar, you are in luck. ...
rumtscho's user avatar
  • 139k
2 votes

Sticky, tacky texture with less sweetness?

Ketchup produces a similarly sticky, tacky texture when used as a baked-on coating. If you use a ketchup with no added sugar, the result will still be somewhat sweet, but not nearly as sweet as with a ...
csk's user avatar
  • 3,138
2 votes

Sticky, tacky texture with less sweetness?

You could use corn starch. People use corn starch to thicken thin sauces and get them to adhere better. I add it to try to rescue gravy when I have added more liquid than the roux can handle. I add ...
Willk's user avatar
  • 6,616
2 votes

Building pressure chamber for fizzy fruit - PVC safety

I would advise against your approach, as you are potentially building something that could explode and seriously injure someone. If you have an ISI (or other brand) whipper, you can do this safely. ...
moscafj's user avatar
  • 75k
2 votes
Accepted

When mixing eggnog with brandy, which is poured first?

I think we are talking about viscosities here. In industry, mixing fluids with different viscosities seems to be a real problem. According to this: Combining liquids with different viscosities can be ...
G. B.'s user avatar
  • 752
1 vote

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

Emulsifiers are a type of surfactant that helps combine oil and water. They are polar molecules with a hydrophobic side and a hydrophilic side (one side attracts fat and one side attracts water). They ...
myklbykl's user avatar
  • 5,084
1 vote

What reactions require oxygen to impart flavour?

Oxygen will oxidize food, and oxidized food is a sign of degradation (brown bananas, brown apple ...) The only thing that comes to mind with oxygen, is its use in wine making. "In some wines, ...
Max's user avatar
  • 20.4k
1 vote

Building pressure chamber for fizzy fruit - PVC safety

"Hard" PVC (without plasticizers) should not have an appreciable smell to it, so maybe you can find an alternative source for the PVC you want to use if you are concerned. However, you are ...
Matthias Brandl's user avatar
1 vote

Why does my LN2 evaporate so quickly?

You're putting a fair bit of heat in with all that effort. This then has to be added to the heat conducted in from the surroundings. I've made LN ice cream a few times, using no more than 2 litres ...
Chris H's user avatar
  • 44.2k
1 vote

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

If you attempt this reaction you will want to purify your potassium hydroxide and tartaric acid. With a little research you can usually determine what other substances will be in your industrial grade ...
Grant Smith's user avatar
1 vote

Why mono and diglycerides instead of xanthan?

Xanthan is a stabilizer/thickener, but not an emulsifier, while it´s vice versa for Mono- and diglycerides. For making ice cream you need an emulsifier in each case to turn the fat-water dispersion ...
J. Mueller's user avatar
  • 2,109

Only top scored, non community-wiki answers of a minimum length are eligible