tag:blogger.com,1999:blog-2147312096017840014.post4460839260030263855..comments2023-11-16T11:12:10.406+00:00Comments on Just Cook It: Molecular Gastronomy - New Site and FreebiesJust Cook Ithttp://www.blogger.com/profile/17035386609851308100noreply@blogger.comBlogger4125tag:blogger.com,1999:blog-2147312096017840014.post-36964668382769989312009-12-31T22:46:06.360+00:002009-12-31T22:46:06.360+00:00Thanks for the link to the molecular supplier! Als...Thanks for the link to the molecular supplier! Also wanted to stop in and say happy new year. Enjoyed reading you throughout the year.Cynhttp://www.fureyandthefeast.comnoreply@blogger.comtag:blogger.com,1999:blog-2147312096017840014.post-83092642196881612962009-12-04T16:22:27.691+00:002009-12-04T16:22:27.691+00:00Sounds like a really exciting new venture and am v...Sounds like a really exciting new venture and am very excited myself about chance to win one of the prizes - talk about something a bit different!<br /><br />I've been reading quite a bit lately about the technique for creating spheres of liquid using sodium alginate and calcium chloride. Absolutely fascinating and I've really enjoyed reading about and watching TV shows about this.<br /><br />I'd like to try it but am wondering whether there are particular ingredients that suit the technique more than others or whether any liquid food stuff will work? Also, is it just a case of experimentation to work out how long to leave the spheres in the solution, or are there guidelines for timings?<br /><br />THANKS!Kaveyhttps://www.blogger.com/profile/16662875905365870280noreply@blogger.comtag:blogger.com,1999:blog-2147312096017840014.post-91895454285082473482009-12-04T15:54:24.496+00:002009-12-04T15:54:24.496+00:00Though not a materials scientist, I find the tools...Though not a materials scientist, I find the tools, vessels, and other equipment we use in cooking to be one of the most fascinating aspects of the artful science. And it affects outcomes in huge ways: a copper pan really does heat more evenly, food stored in cans does pick up a slight metallic flavor, and an aluminum pan WILL be ruined by strong acids.<br />So, I've found it so interesting that molecular gastronomy which is defined by such high levels of precision and planning relies so heavily on plastics. They can impart bad flavors and, are often difficult to clean, don't take heat well, and may react badly with certain ingredients. <br />Is there a reason for this? Would it be foolish to replace a plastic pipette with some equivalent made of glass? Are there options available? And, finally, is this even an issue in the world of molecular gastronomy?<br />Interested in answers, references to those who might have answers, and the chance to win one of the kits and begin my own kitchen experiments!Unknownhttps://www.blogger.com/profile/11302198714308781259noreply@blogger.comtag:blogger.com,1999:blog-2147312096017840014.post-78719703226535774702009-12-04T15:28:32.117+00:002009-12-04T15:28:32.117+00:00I've just been getting into the molecular gast...I've just been getting into the molecular gastronomy thing for a few months now, and a chance to win one of these kits AND get a question I have answered is too good to pass up. Here it is:<br /><br />Whenever I cook a risotto, I use a short grain rice. Usually, I'll cook the rice in a pan with butter and oil for a few minutes before I add any of my liquid, but occassionally, I've been lazy and just thrown the rice in the liquid from the beginning. However, whenever I skip that step, my rice ends up kind of mushy. I thought the butter & oil was for flavor, but after numerous times of mushy rice, I'm beginning to believe it does something to the short grain rice to make it not mushy. Any ideas?Whatever.https://www.blogger.com/profile/05483547442717153224noreply@blogger.com