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 ...
- 61.3k
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 ...
- 701
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 ...
- 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 ...
- 43.7k
6
votes
Accepted
Can I create cream of tartar with tartaric acid and potassium hydroxide?
Potassium hydroxide is not something you'd want to eat. It's caustic (the base form of corrosive), and you ABSOLUTELY should not mix an anhydrous (pellet or powdered) form of it directly into food, ...
- 32.1k
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 ...
- 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).
- 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 - ...
- 41
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 ...
- 4,286
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 ...
- 1,084
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, ...
- 15.3k
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 ...
- 1,419
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.
...
- 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 ...
- 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 ...
- 136k
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
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-...
- 5,434
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 ...
- 8,673
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 ...
- 7,082
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 ...
- 30.3k
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. ...
- 73.8k
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 ...
- 6,626
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 ...
- 3,138
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. ...
- 136k
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 ...
- 752
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, ...
- 20.5k
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 ...
- 540
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 ...
- 4,694
1
vote
Modernist / molecular cuisine with a microwave?
You can fry thin leaves such as parsley in a microwave.
Use a microwave-safe stretch film to cover a plate or a bowl.
Lightly oil the surface and place the leaves.
You can now use the microwave to ...
- 4,286
1
vote
What are some vegan thickeners for beverages?
I am currently using Psyllium powder to thicken vegan milkshakes. It does not substitute for the fat in dairy milk and milk based ice cream. However, it does thicken the shakes even though there ...
- 11
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