Comments on: Chocolate sauerkraut cake http://blog.khymos.org/2007/01/14/chocolate-sauerkraut-cake/ - dedicated to molecular gastronomy Sun, 05 Feb 2012 23:21:18 +0000 hourly 1 http://wordpress.org/?v=3.3.1 By: Haydenei » Blog Archive » Sauerkraut-Schokoladenkuchen - überraschend gut http://blog.khymos.org/2007/01/14/chocolate-sauerkraut-cake/comment-page-1/#comment-111337 Haydenei » Blog Archive » Sauerkraut-Schokoladenkuchen - überraschend gut Tue, 23 Dec 2008 20:31:24 +0000 http://blog.khymos.org/2007/01/14/chocolate-sauerkraut-cake/#comment-111337 [...] einem Blogeintrag von khymos.org bin ich auf das Rezept eines Sauerkraut-Schokoladenkuchens gestoßen und habe erst mal den Kopf [...] [...] einem Blogeintrag von khymos.org bin ich auf das Rezept eines Sauerkraut-Schokoladenkuchens gestoßen und habe erst mal den Kopf [...]

]]> By: blog.khymos.org » Blog Archive » TGRWT #13: Caraway and chocolate http://blog.khymos.org/2007/01/14/chocolate-sauerkraut-cake/comment-page-1/#comment-111218 blog.khymos.org » Blog Archive » TGRWT #13: Caraway and chocolate Sat, 06 Dec 2008 20:57:50 +0000 http://blog.khymos.org/2007/01/14/chocolate-sauerkraut-cake/#comment-111218 [...] you can’t figure out what to make, try the chocolate sauerkraut cake I blogged about last year. It was quite successful and I figured out that one possible reason for [...] [...] you can’t figure out what to make, try the chocolate sauerkraut cake I blogged about last year. It was quite successful and I figured out that one possible reason for [...]

]]> By: elasticwaistbandlady http://blog.khymos.org/2007/01/14/chocolate-sauerkraut-cake/comment-page-1/#comment-64419 elasticwaistbandlady Thu, 31 Jan 2008 17:14:57 +0000 http://blog.khymos.org/2007/01/14/chocolate-sauerkraut-cake/#comment-64419 I'm totally making this for Valentine's Day. I blogged two years ago about the discovery of highly acidic foods combatting the effects of the SARS virus......especially sauerkraut. One recipe I found that I will NOT be trying is Sauerkraut Jell-O. :puke: I’m totally making this for Valentine’s Day. I blogged two years ago about the discovery of highly acidic foods combatting the effects of the SARS virus……especially sauerkraut.

One recipe I found that I will NOT be trying is Sauerkraut Jell-O. :puke:

]]> By: Martin Lersch http://blog.khymos.org/2007/01/14/chocolate-sauerkraut-cake/comment-page-1/#comment-32952 Martin Lersch Sun, 02 Sep 2007 11:51:56 +0000 http://blog.khymos.org/2007/01/14/chocolate-sauerkraut-cake/#comment-32952 ca = cirka/circa (about) You are right that 2/3 cup is very approximate. 3/4 cup is much closer to the truth. Thanks for the correction! BTW, a good online converter can be found here: <a href="http://www.convert-me.com/en/convert/cooking" rel="nofollow">http://www.convert-me.com/en/convert/cooking</a> ca = cirka/circa (about)

You are right that 2/3 cup is very approximate. 3/4 cup is much closer to the truth. Thanks for the correction!

BTW, a good online converter can be found here:
http://www.convert-me.com/en/convert/cooking

]]> By: Marilyn http://blog.khymos.org/2007/01/14/chocolate-sauerkraut-cake/comment-page-1/#comment-32945 Marilyn Sun, 02 Sep 2007 11:32:00 +0000 http://blog.khymos.org/2007/01/14/chocolate-sauerkraut-cake/#comment-32945 This Sauerkraut Chocolate Cake recipe calls for 170g of butter (ca. 2/3 cup)(don't know what ca. means?) According to the conversion table I have, 170g of butter or margarine is 3/4 cup. This Sauerkraut Chocolate Cake recipe calls for 170g of butter (ca. 2/3 cup)(don’t know what ca. means?) According to the conversion table I have, 170g of butter or margarine is 3/4 cup.

]]> By: Cole http://blog.khymos.org/2007/01/14/chocolate-sauerkraut-cake/comment-page-1/#comment-15442 Cole Tue, 22 May 2007 14:32:45 +0000 http://blog.khymos.org/2007/01/14/chocolate-sauerkraut-cake/#comment-15442 Good stuff. Check out other sauerkraut recipes at www.krrrrispkraut.com and www.sauerkrautnews.com. Good stuff. Check out other sauerkraut recipes at http://www.krrrrispkraut.com and http://www.sauerkrautnews.com.

]]> By: blog.khymos.org » Blog Archive » Chocolate with pepper, rosemary, juniper and cured meat http://blog.khymos.org/2007/01/14/chocolate-sauerkraut-cake/comment-page-1/#comment-3320 blog.khymos.org » Blog Archive » Chocolate with pepper, rosemary, juniper and cured meat Thu, 25 Jan 2007 21:03:40 +0000 http://blog.khymos.org/2007/01/14/chocolate-sauerkraut-cake/#comment-3320 [...] As a followup to the previous posts on chocolate pairings (chocolate sauerkraut cake and chocolate + caraway and other pairings), here’s a picture of an exotic chocolate I got for Christmas. It’s from Schloss Bückeburg in Germany, but a label on the back says it’s made in Austria (possibly by Johannes Bachhalm, one of Austria’s most famous chocolatiers). [...] [...] As a followup to the previous posts on chocolate pairings (chocolate sauerkraut cake and chocolate + caraway and other pairings), here’s a picture of an exotic chocolate I got for Christmas. It’s from Schloss Bückeburg in Germany, but a label on the back says it’s made in Austria (possibly by Johannes Bachhalm, one of Austria’s most famous chocolatiers). [...]

]]> By: food for design http://blog.khymos.org/2007/01/14/chocolate-sauerkraut-cake/comment-page-1/#comment-3300 food for design Tue, 23 Jan 2007 22:22:38 +0000 http://blog.khymos.org/2007/01/14/chocolate-sauerkraut-cake/#comment-3300 For pairing caraway and cocoa, it is much more difficult. The only similar molecule I see is camphor. For pairing caraway and cocoa, it is much more difficult. The only similar molecule I see is camphor.

]]> By: food for design http://blog.khymos.org/2007/01/14/chocolate-sauerkraut-cake/comment-page-1/#comment-3299 food for design Tue, 23 Jan 2007 21:59:51 +0000 http://blog.khymos.org/2007/01/14/chocolate-sauerkraut-cake/#comment-3299 Did the exercice to compare both ingredients. From the 30 molecules I found in Sauerkraut, 16 are in common with cocoa; 3-methyl-1-butanol 1-pentanol 1-hexanol benzaldehyde acetophenone 0.1 propanoic acid 0.1 butanoic acid 1.4 hexanoic acid 10.9 heptanoic acid 10 octanoic acid isopentyl acetate ethyl 2-hydroxypropanoate dimethyl sulfide dimethyl trisulfide 1,1-diethoxyethane furfural I'm starting to do some research on food pairing. Any one who can provide me with some more info is welcome. Did the exercice to compare both ingredients. From the 30 molecules I found in Sauerkraut, 16 are in common with cocoa;
3-methyl-1-butanol
1-pentanol
1-hexanol
benzaldehyde
acetophenone
0.1 propanoic acid
0.1 butanoic acid
1.4 hexanoic acid
10.9 heptanoic acid
10 octanoic acid
isopentyl acetate
ethyl 2-hydroxypropanoate
dimethyl sulfide
dimethyl trisulfide
1,1-diethoxyethane
furfural

I’m starting to do some research on food pairing. Any one who can provide me with some more info is welcome.

]]> By: Erik http://blog.khymos.org/2007/01/14/chocolate-sauerkraut-cake/comment-page-1/#comment-3283 Erik Mon, 22 Jan 2007 16:56:11 +0000 http://blog.khymos.org/2007/01/14/chocolate-sauerkraut-cake/#comment-3283 Note that Norwegian/scandinavian sauerkraut is in fact NOT fermented cabbage like the German kind, but pickled (and cooked/simmered and canned/preserved) using white vinegar, sugar and spice, i.e. caraway. So, the fermented flavor hypothesis should probably be tested with the German variety. Comparing two cakes made with the different sauerkrauts would also be interesting. We tried the cake on Sunday (with the Norwegian sauerkraut variety) and it was good. The caraway was noticeable, so was the cabbage/pickled taste for the bites that contained cabbage, but neither caraway or cabbage were dominating in any way. Another point is the large amounts of cocoa in this recipe. Other chocolate cakes I've made don't ask for more than four tablespoons, without seeming bland in comparison (I think). May there be a threshold where adding more cocoa is not noticed that much? Or is there a taste synergistic/canceling effect in terms of cocoa concentration and other ingredients? Note that Norwegian/scandinavian sauerkraut is in fact NOT fermented cabbage like the German kind, but pickled (and cooked/simmered and canned/preserved) using white vinegar, sugar and spice, i.e. caraway. So, the fermented flavor hypothesis should probably be tested with the German variety. Comparing two cakes made with the different sauerkrauts would also be interesting.

We tried the cake on Sunday (with the Norwegian sauerkraut variety) and it was good. The caraway was noticeable, so was the cabbage/pickled taste for the bites that contained cabbage, but neither caraway or cabbage were dominating in any way.

Another point is the large amounts of cocoa in this recipe. Other chocolate cakes I’ve made don’t ask for more than four tablespoons, without seeming bland in comparison (I think). May there be a threshold where adding more cocoa is not noticed that much? Or is there a taste synergistic/canceling effect in terms of cocoa concentration and other ingredients?

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