Comments on: Molecular gastronomy at EuroFoodChem XIV http://blog.khymos.org/2007/09/02/molecular-gastronomy-at-eurofoodchem-xiv/ - dedicated to molecular gastronomy Sun, 05 Feb 2012 23:21:18 +0000 hourly 1 http://wordpress.org/?v=3.3.1 By: Martin Lersch http://blog.khymos.org/2007/09/02/molecular-gastronomy-at-eurofoodchem-xiv/comment-page-1/#comment-33229 Martin Lersch Mon, 03 Sep 2007 18:18:42 +0000 http://blog.khymos.org/2007/09/02/molecular-gastronomy-at-eurofoodchem-xiv/#comment-33229 Chad, I've drawn a quick sketch to show the principles in a separate <a href="http://blog.khymos.org/2007/09/03/clarification-of-stock-and-other-liquids/" rel="nofollow">post</a>. Jorge had a great presentation plus several posters. I was particularily fascinated by the combination of transglutaminase and gelatin. Also, it was a great surprise to see that you were a co-author on one of his posters! Chad,

I’ve drawn a quick sketch to show the principles in a separate post.

Jorge had a great presentation plus several posters. I was particularily fascinated by the combination of transglutaminase and gelatin. Also, it was a great surprise to see that you were a co-author on one of his posters!

]]> By: chadzilla http://blog.khymos.org/2007/09/02/molecular-gastronomy-at-eurofoodchem-xiv/comment-page-1/#comment-33203 chadzilla Mon, 03 Sep 2007 14:07:01 +0000 http://blog.khymos.org/2007/09/02/molecular-gastronomy-at-eurofoodchem-xiv/#comment-33203 Very cool, and I wish I was there, but a lot of it would have probably went over my head. It's all completely enthralling, but I am most curious of the clarification process you mentioned towards the end. Is it something that could be done in a kitchen? and what is the exact process? How was Jorge Ruiz's presentation? He has helped me to understand so much more about curing processes of meats and the use of transglutanimase although it is only scratching the surface of his knowledge. Very cool, and I wish I was there, but a lot of it would have probably went over my head.
It’s all completely enthralling, but I am most curious of the clarification process you mentioned towards the end. Is it something that could be done in a kitchen? and what is the exact process?
How was Jorge Ruiz’s presentation? He has helped me to understand so much more about curing processes of meats and the use of transglutanimase although it is only scratching the surface of his knowledge.

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