What is Molecular Gastronomy? - Seasoned Advice
First of all, the term "molecular gastronomy" is almost universally derided by those who practice it and "Modernist cuisine" seems to have become the accepted nomenclature. The book Modernist Cuisine has what I regard as an excellent introduction to the movement and drawing the analogy with other Modernist movements in other artforms.
molecular gastronomy - How do I make a foam? - Seasoned Advice
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 ...
Newest 'molecular-gastronomy' Questions - Seasoned Advice
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 ...
molecular gastronomy - How do I make large spheres using …
2011年3月29日 · molecular-gastronomy; spherification; Share. Improve this question. Follow asked Mar 29, 2011 at 17:35 ...
molecular gastronomy - Use of algin and calcium chloride in ...
2011年3月2日 · 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 gastronomy techniques. My question is as follows: is there any liquid in which algin and calcium chloride do not work?
molecular gastronomy - Are there any vegetarian applications for ...
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
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 looking for something that can hold other things - for example, consider this hypothetical scenario: a glass of water in which float tiny spheres.
What is a good resource for learning about Molecular Gastronomy ...
2010年12月15日 · Hervé This' Molecular Gastronomy: Exploring the Science of Flavor 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 it provides lots of short essays about the science behind cooking.
molecular gastronomy - How do I stabilize a lecithin-based foam ...
2010年8月31日 · 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 n...
molecular gastronomy - What is the best way to hold a sphere …
2011年3月5日 · molecular-gastronomy; spherification; Share. Improve this question. Follow edited Mar 5, 2011 at 16:48 ...