Comments on: Egg white foam + microwave = Vauquelin http://blog.khymos.org/2007/02/04/egg-white-foam-microwave-vauquelin/ - dedicated to molecular gastronomy Thu, 29 Jul 2010 20:32:03 +0000 hourly 1 http://wordpress.org/?v=3.0 By: » KOKEILLEN #2 – Porkkanakakkuvaquelin http://blog.khymos.org/2007/02/04/egg-white-foam-microwave-vauquelin/comment-page-1/#comment-194452 » KOKEILLEN #2 – Porkkanakakkuvaquelin Sun, 21 Mar 2010 16:52:11 +0000 http://blog.khymos.org/2007/02/04/egg-white-foam-microwave-vauquelin/#comment-194452 [...] on sitten sen keksimisen ja vuoden 2005 kerrottu jo monta juttua esimerkiksi norjalaisissa blogeissa.  Myös suomalaisessa molekyyligastronomiaa käsittelevässä gradussa on kuvattu tämä uusi [...] [...] on sitten sen keksimisen ja vuoden 2005 kerrottu jo monta juttua esimerkiksi norjalaisissa blogeissa.  Myös suomalaisessa molekyyligastronomiaa käsittelevässä gradussa on kuvattu tämä uusi [...]

]]> By: » Peikkovaahto (G+S1)/W/S2 http://blog.khymos.org/2007/02/04/egg-white-foam-microwave-vauquelin/comment-page-1/#comment-188905 » Peikkovaahto (G+S1)/W/S2 Sun, 21 Feb 2010 17:36:07 +0000 http://blog.khymos.org/2007/02/04/egg-white-foam-microwave-vauquelin/#comment-188905 [...] kunniaksi tutustuin viikonloppuna norjalaiseen herkkuun, Peikkovaahtoon (Troll cream), jota sekä Martin että Erik ovat käsitelleet blogeissaan.  Sitä tein ja teoretisoin [...] [...] kunniaksi tutustuin viikonloppuna norjalaiseen herkkuun, Peikkovaahtoon (Troll cream), jota sekä Martin että Erik ovat käsitelleet blogeissaan.  Sitä tein ja teoretisoin [...]

]]> By: » Molekyylisieniä kotikeittiössä http://blog.khymos.org/2007/02/04/egg-white-foam-microwave-vauquelin/comment-page-1/#comment-159764 » Molekyylisieniä kotikeittiössä Sat, 15 Aug 2009 07:48:55 +0000 http://blog.khymos.org/2007/02/04/egg-white-foam-microwave-vauquelin/#comment-159764 [...] heti ideoida ja jalostaa edelleen.  esimerkiksi norjalaisen Khymos-bloginpitäjä Martin Lersch testasi konseptia vuonna 2007.  Nyt niitä putkahtelee esiin jalostetussa muodossa ensin kokeilevien [...] [...] heti ideoida ja jalostaa edelleen.  esimerkiksi norjalaisen Khymos-bloginpitäjä Martin Lersch testasi konseptia vuonna 2007.  Nyt niitä putkahtelee esiin jalostetussa muodossa ensin kokeilevien [...]

]]> By: justin http://blog.khymos.org/2007/02/04/egg-white-foam-microwave-vauquelin/comment-page-1/#comment-110958 justin Tue, 14 Oct 2008 14:41:28 +0000 http://blog.khymos.org/2007/02/04/egg-white-foam-microwave-vauquelin/#comment-110958 what about the use of a foamer to creat the whipped egg whites. el buli is using it to make microwaved angel food cake. just using powdered flavoring or even using essential oils to flavor the foam. any one tried this? what about the use of a foamer to creat the whipped egg whites. el buli is using it to make microwaved angel food cake. just using powdered flavoring or even using essential oils to flavor the foam. any one tried this?

]]> By: kevinandrewbailey http://blog.khymos.org/2007/02/04/egg-white-foam-microwave-vauquelin/comment-page-1/#comment-93447 kevinandrewbailey Mon, 19 May 2008 07:32:46 +0000 http://blog.khymos.org/2007/02/04/egg-white-foam-microwave-vauquelin/#comment-93447 wow. i never knew that egg whites could do such a thing. that actually looks kinda tastyyy. is it? great explanation, i'm gonna have to try that just for fun sometime. wow.
i never knew that egg whites could do such a thing.
that actually looks kinda tastyyy.

is it?
great explanation,
i’m gonna have to try that just for fun sometime.

]]> By: Dr. Acula http://blog.khymos.org/2007/02/04/egg-white-foam-microwave-vauquelin/comment-page-1/#comment-79901 Dr. Acula Sun, 23 Mar 2008 11:59:46 +0000 http://blog.khymos.org/2007/02/04/egg-white-foam-microwave-vauquelin/#comment-79901 What about in a 750W Microwave? What about in a 750W Microwave?

]]> By: De keuken tegenover het rommelhok » Zwarte bessen-vauqelin http://blog.khymos.org/2007/02/04/egg-white-foam-microwave-vauquelin/comment-page-1/#comment-79798 De keuken tegenover het rommelhok » Zwarte bessen-vauqelin Sat, 22 Mar 2008 20:25:14 +0000 http://blog.khymos.org/2007/02/04/egg-white-foam-microwave-vauquelin/#comment-79798 [...] Martin van Khymos vervangt het water door bessensap om zo een moleculair gastronomisch verantwoorde versie van het aloude Noorse dessert “Trollenroom” inelkaar te draaien. Dat leek meneer Rommelhok ook wel wat. Bij de biosuper kocht hij een flesje zwarte-bessensap. 1,5 deciliter van dit ontstellend zure sap gooide hij door zegge en schrijve één eiwit afkomstig van wat de verkoper die zijn kraam ’s maandags en zaterdags opgesteld heeft staan tegen de pui van het Valkhofmuseum noemt een “middelgroot ei”. Vervolgens begon hij te kloppen. Binnen vijf minuten (en dus niet pas na tien minuten zoals Martin beweert) had-ie een complete glazen beslagkom vol met paars schuim (zie foto). Voila, un vauqelin. [...] [...] Martin van Khymos vervangt het water door bessensap om zo een moleculair gastronomisch verantwoorde versie van het aloude Noorse dessert “Trollenroom” inelkaar te draaien. Dat leek meneer Rommelhok ook wel wat. Bij de biosuper kocht hij een flesje zwarte-bessensap. 1,5 deciliter van dit ontstellend zure sap gooide hij door zegge en schrijve één eiwit afkomstig van wat de verkoper die zijn kraam ’s maandags en zaterdags opgesteld heeft staan tegen de pui van het Valkhofmuseum noemt een “middelgroot ei”. Vervolgens begon hij te kloppen. Binnen vijf minuten (en dus niet pas na tien minuten zoals Martin beweert) had-ie een complete glazen beslagkom vol met paars schuim (zie foto). Voila, un vauqelin. [...]

]]> By: Martin Lersch http://blog.khymos.org/2007/02/04/egg-white-foam-microwave-vauquelin/comment-page-1/#comment-60678 Martin Lersch Tue, 15 Jan 2008 18:49:17 +0000 http://blog.khymos.org/2007/02/04/egg-white-foam-microwave-vauquelin/#comment-60678 RedRum - one thing I try to show with my ongoing "10 tips for practical molecular gastronomy" series is that MG is not defined by nor limited by hydrocolloids. http://blog.khymos.org/category/10-tips/ RedRum – one thing I try to show with my ongoing “10 tips for practical molecular gastronomy” series is that MG is not defined by nor limited by hydrocolloids.

http://blog.khymos.org/category/10-tips/

]]> By: RedRum http://blog.khymos.org/2007/02/04/egg-white-foam-microwave-vauquelin/comment-page-1/#comment-60526 RedRum Mon, 14 Jan 2008 12:08:55 +0000 http://blog.khymos.org/2007/02/04/egg-white-foam-microwave-vauquelin/#comment-60526 I have done it and it tastes rubish... that is my problem with molecular gastronomy. It is more of an experimentation on TEXTURE and presentation rather than flavour. I have recreated Adrias pea ravioli. well... in the end it is just pea juice... same thing with his foams, it is just a foam that looks tastes like carrot etc etc... one interesting aspect of molecular gastronomy is tha flavour pairings, and the science behind it. unfortunately most of the pairings have been tried in the 70s and 80s by the nouveau cuisine fad... I after almost 10 years of trying and experimenting "michellin Star" food, I can honestly say that nothing tickles my taste buds more than a veal steak or a seabream on the barbie.... I have done it and it tastes rubish… that is my problem with molecular gastronomy. It is more of an experimentation on TEXTURE and presentation rather than flavour. I have recreated Adrias pea ravioli. well… in the end it is just pea juice… same thing with his foams, it is just a foam that looks tastes like carrot etc etc…

one interesting aspect of molecular gastronomy is tha flavour pairings, and the science behind it. unfortunately most of the pairings have been tried in the 70s and 80s by the nouveau cuisine fad…

I after almost 10 years of trying and experimenting “michellin Star” food, I can honestly say that nothing tickles my taste buds more than a veal steak or a seabream on the barbie….

]]> By: blog.khymos.org » Blog Archive » Banana marshmallows with parsley (TGRWT #2) http://blog.khymos.org/2007/02/04/egg-white-foam-microwave-vauquelin/comment-page-1/#comment-15228 blog.khymos.org » Blog Archive » Banana marshmallows with parsley (TGRWT #2) Sun, 20 May 2007 18:04:20 +0000 http://blog.khymos.org/2007/02/04/egg-white-foam-microwave-vauquelin/#comment-15228 [...] tissue of animals. Proteins are good at stabilising foams (see previous post on how to make a Vauqelin). Addition of sugar increases the viscosity which stabilizes the foam even more. In marshmallows [...] [...] tissue of animals. Proteins are good at stabilising foams (see previous post on how to make a Vauqelin). Addition of sugar increases the viscosity which stabilizes the foam even more. In marshmallows [...]

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