What is Molecular Gastronomy? - Seasoned Advice
2011年12月31日 · 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 …
Questions tagged [molecular-gastronomy] - Seasoned Advice
Questions on the applications of modern science to culinary techniques in the home or restaurant.
molecular gastronomy - How do I make a foam? - Seasoned Advice
I have Lecithin and Mono/diglyceride from a set. It says they're both emulsifying agents. Which should I use? What's the difference? What's the appropriate ratio of emulsifying agent to …
molecular gastronomy - How do I make large spheres using …
2011年3月29日 · 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 …
molecular gastronomy - Use of algin and calcium chloride in ...
2011年3月2日 · Anyway, I am cooking a dinner in which I am exploring modern cuisine utilizing new molecular gastronomy techniques. My question is as follows: is there any liquid in which …
molecular gastronomy - Are there any vegetarian applications for ...
Not the answer you're looking for? Browse other questions tagged vegetarian molecular-gastronomy or ask your own question.
molecular gastronomy - Surface tension in food - Seasoned Advice
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 …
molecular gastronomy - What food dissolves in acid but not in …
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 …
What is a good resource for learning about Molecular Gastronomy ...
2010年12月15日 · Hervé This' is a good choice if you are interested in the science behind molecular gastronomy. You may not learn much in terms of recipes or cooking techniques but …
molecular gastronomy - How can I get good spherification results …
2012年4月2日 · Reverse spherification You need to first make a sodium alginate bath, mix with one-third of the water to begin with using a hand blender and then add this to the final full …