http://blog.khymos.org/2007/02/11/ten-tips-for-practial-molecular-gastronomy-part-2/ - dedicated to molecular gastronomy Thu, 20 Nov 2008 14:12:12 +0000 http://wordpress.org/?v=2.5 http://blog.khymos.org/2007/02/11/ten-tips-for-practial-molecular-gastronomy-part-2/#comment-59141 Thermometer Tue, 08 Jan 2008 17:15:18 +0000 http://blog.khymos.org/2007/02/11/ten-tips-for-practial-molecular-gastronomy-part-2/#comment-59141 [...] een post van Khymos.org staat goed beschreven hoe je dit kan testen. Bij mij kwam het water uiteindelijk uit op ruim 98 °C [...] […] een post van Khymos.org staat goed beschreven hoe je dit kan testen. Bij mij kwam het water uiteindelijk uit op ruim 98 °C […]

]]> http://blog.khymos.org/2007/02/11/ten-tips-for-practial-molecular-gastronomy-part-2/#comment-4671 blog.khymos.org » Blog Archive » Simple temperature calculations Thu, 08 Mar 2007 21:02:09 +0000 http://blog.khymos.org/2007/02/11/ten-tips-for-practial-molecular-gastronomy-part-2/#comment-4671 [...] Although I recommend the use of a thermometer, sometimes it’s convenient to know how you can also manage without. If you mix water at two different (but known) temperatures, you can easily calculate the temperature after mixing. Just multiply the temperature of each part with the relative amount. For example, if you have 3 dL at 100 °C and 7 dL at 10 °C (which happens to be the approximate temperature of my tap water), this gives (3 dL x 100 °C + 7 dL x 10 °C) / 10 dL = 37 °C which is just perfect for dissolving fresh yeast when making bread. [...] […] Although I recommend the use of a thermometer, sometimes it’s convenient to know how you can also manage without. If you mix water at two different (but known) temperatures, you can easily calculate the temperature after mixing. Just multiply the temperature of each part with the relative amount. For example, if you have 3 dL at 100 °C and 7 dL at 10 °C (which happens to be the approximate temperature of my tap water), this gives (3 dL x 100 °C + 7 dL x 10 °C) / 10 dL = 37 °C which is just perfect for dissolving fresh yeast when making bread. […]

]]> http://blog.khymos.org/2007/02/11/ten-tips-for-practial-molecular-gastronomy-part-2/#comment-3610 Chef Scott Tue, 13 Feb 2007 15:18:30 +0000 http://blog.khymos.org/2007/02/11/ten-tips-for-practial-molecular-gastronomy-part-2/#comment-3610 Love the tips! And the best part is knowing that there are EIGHT MORE to come!!! Love the tips! And the best part is knowing that there are EIGHT MORE to come!!!

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