Molecular Gastronomy/Modernist Cuisine

Gelatin Bloom Strength Questions

Q: How much 240 bloom gelatin would I need to set 100ml (or if easier 1L) of water? A: Technically bloom strength is a measure of the firmness of the resulting gel of equivalent blends of water and gelatin. In
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What is guar gum?

You’ve probably wondered this while looking at the ingredients list of a carton of ice cream, because that’s where most Americans will encounter this substance.  It also shows up in baked goods (especially gluten free ones) & beverages. Guar gum
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What molecular gastronomy ingredient is in Modernist Cuisine’s “American Cheese”?

While The Kitchen Lab included carrageenan and sodium citrate in their original recipe in the large Modernist Cuisine book, they have since modified it (as printed in Modernist Cuisine at Home) to only require the sodium citrate.  Sodium citrate helps
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What is maltodextrin?

Maltodextrin is a slightly sweet or tasteless polysaccharide derived from starch. Why do “molecular gastronomy” chefs use maltodextrin? Chefs use powder maltodextrin, generally tapioca maltodextrin, to “powder” fats like olive oil, bacon fat, and nutella (a pastry chef favorite). Powdering
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What is “molecular gastronomy”?

“Molecular gastronomy”, as it is currently used, is a very broad & vague term describing the cooking style of chefs who are trying to challenge the way their customers think about food. They are usually highly trained in classical methods,
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What are hydrocolloids?

The short answer is that a hydrocolloid is a type of thickener. Many of them can also make gels with varying properties when used in higher concentrations. The longer, more correct answer is that “hydrocolloid” is a classification for a
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What is “sous vide”?

Sous vide” (French for “under vacuum”) is a relatively new technique for cooking food where it is wrapped in food safe plastic bags and submerged in temperature-controlled water baths. Though food cooked sous vide is generally vacuum packed, the water
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