Forum Members presentation
| Subjects | Replies | Author | Lastest message |
|---|---|---|---|
Meat binder that withstands heatI am looking for a safe meat binder or combination of binders of gelatinous consistency that will ho ... |
(0) | ||
howdo...Hi, Currently headchef within the military sector & have been looking to move the we produce in ... |
(0) | ||
Howdy!Just bought the starter molecular kit - my buddy and I are cooking this weekend for our wives - it w ... |
(0) | ||
Hello MGN!My name is Huy and I've just now started to get interested in molecular gastronomy!! Just bought mys ... |
(0) | ||
Just joinedHello All, Name is Jordan. I just joined this site, but molecular gastronomy has fascinated me for ... |
(1) | ||
Molecular Gastronomy Ingredients(Additives) And Eq ...My Start of Molecular Gastronomy. |
(1) | ||
I Love the Word 'Hydrocolloid'Is it just me, or is it just cool to start throwing around words like 'hydrocolloid' and 'Methyl-cel ... |
(0) | ||
hello out there!my name is ian, i am chef/owner of Fourwinds Bar and Grill in garden city kansas. i am new to all of ... |
(0) | ||
Looking forward to a running start...My name is Kola a.k.a. Coki and as you may see via my biography- I am a very passionate cook. I ... |
(0) | ||
Aloha!Aloha all!!! I'm very excited to be here and amazed at what I'm seeing on this site! I hope one day ... |
(1) | ||
New guyHi my name is Jason, I'm the Head Chef at the Raffles Hotel in Perth Western Australia. Just new to ... |
(4) | ||
Sarasota Chef New to the ForumHello, My name is Tim. I am the Executive Sous Chef at the Venetian Golf and River Club located in ... |
(1) | ||
I am...... The Chemist ! Not quite a geeky rat lab, but almost... |
(9) | ||
