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molecular gastronomy


All the News That's Fit to Eat — Sept. 10, 2008

Sep 10 2008 - 11:15am by YumSugar
109 Views - 0 comments
All the News That's Fit to Eat — Sept. 10, 2008
  • Oodles of noodles: Ramen is having its moment in the spotlight. — The Oregonian
  • Are the presidential candidates what they eat? — Boston Globe
  • French Laundry's Thomas Keller on culinary opportunities.
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Yummy Link: Spherification 101

Nov 26 2007 - 7:22am by partysugar
4,230 Views - 13 comments
Yummy Link: Spherification 101 If you are interested in learning more about molecular gastronomy — cooking with scientific processes — check out Spanish chef Jose Andres' explanation of spherification. It's the process of reshaping liquids into edible spheres that burst when you bite into them. — Star Chefs

Does The Next Iron Chef Feel Too Much Like Top Chef?

Oct 15 2007 - 10:15am by YumSugar
4,398 Views - 12 comments
Does The Next Iron Chef Feel Too Much Like Top Chef?

Definition: Xanthan Gum

Jul 16 2007 - 2:30pm by YumSugar
4,382 Views - 3 comments
Xanthan Gum A stabilizer that is produced from fermented corn sugar. It's used as a thickener for things such as salad dressings or dairy products and is a key ingredient in molecular gastronomy (think of all of the foams you're seeing on menus). Xanthan gum is also often used as a substitute for wheat gluten in order to add volume to bread and other gluten-free baked goods.

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