Forum General
| Subjects | Replies | Author | Lastest message |
|---|---|---|---|
pHHello there, my name is Javier Cussato; I'm a Peruvian Chef and very interested in molecular gastron ... |
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Recipe Request: shelf stable mug-cakeI apologize if my phobia of "unnatural" ingredients offends anyone. I am looking for a mug-cake ... |
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Effects of heatI am a passionate enthusiast, not a professional chef. I had previously seen a number of presentati ... |
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ratiosI was wondering if there is a typical ratio for each chemical? I know sodium alginate to water is ty ... |
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Maltidextrin to make whipped cream with an Isi Whi ...Hello! I am trying to recreate Fat Free Redi Whip in the can at 5kcal per serving. The can shows t ... |
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Help on quick dissolving hard candyI want to create a hard candy or similar product that will dissolve in cold liquid (~40% alcohol, 60 ... |
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questions for school-project - development of Mole ...We would like to know how people see Molecular Gastronomi's future. Is it only a temperary trend or ... |
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Molecular MixologyDoes anyone know where in the United States I could receive training in Molecular Mixology?! Tha ... |
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Molecular gastronomyThis is all new for me. Are these things adible??? Sodium alginate, agar agar and etc....???? |
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Liquid to pudding consistancyI want to turn raw juices, like carrot, into a pudding consistancy without heat. How do I do that? ... |
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Easy question from a newb concerning the arugala s ...I've recently bought my first "set" and i have an entire container of agar agar and in this video it ... |
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Gelato/SorbetWhat can I use to give friut gelato and sobets that creamy texture without using dairy |
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SpinichI am a bqt chef and the one thing i need to improve is my sauteed spininich from bleeding on the pla ... |
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MG Tools and EquipmentIm a current master of science in hotel and restaurant management student, and I'm sort of having a ... |
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Do you think this is possible?Hey all food loving people, I've been battling with the idea of bringing another cake/desert to wor ... |
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