Comments on: Osmosis in the kitchen http://blog.khymos.org/2008/04/09/osmosis-in-the-kitchen/ - dedicated to molecular gastronomy Thu, 16 Oct 2008 01:03:52 +0000 http://wordpress.org/?v=2.5 By: Seiji Nakatani http://blog.khymos.org/2008/04/09/osmosis-in-the-kitchen/#comment-88707 Seiji Nakatani Fri, 02 May 2008 14:24:46 +0000 http://blog.khymos.org/?p=402#comment-88707 I have not done any thorough research/experiments on this, but I thought water temperature was important. I refresh lettuce in cool, but not cold water. Not sure of the exact temperature, but the thought is to simulate spring/summertime rain. That seemed to rehydrate the lettuce well. I then "crisp" the lettuce by letting it soak in very cold water. Do you think I am taking unnecessary steps? I guess I should hold my own experiment. (smile) I have not done any thorough research/experiments on this, but I thought water temperature was important. I refresh lettuce in cool, but not cold water. Not sure of the exact temperature, but the thought is to simulate spring/summertime rain. That seemed to rehydrate the lettuce well. I then “crisp” the lettuce by letting it soak in very cold water. Do you think I am taking unnecessary steps? I guess I should hold my own experiment. (smile)

]]> By: Evil http://blog.khymos.org/2008/04/09/osmosis-in-the-kitchen/#comment-84334 Evil Fri, 11 Apr 2008 16:39:53 +0000 http://blog.khymos.org/?p=402#comment-84334 Molecular physiology is still physiology. Molecular physiology is still physiology.

]]> By: Martin Lersch http://blog.khymos.org/2008/04/09/osmosis-in-the-kitchen/#comment-84036 Martin Lersch Thu, 10 Apr 2008 17:00:28 +0000 http://blog.khymos.org/?p=402#comment-84036 Laurel: Yes, you can dehydrate many foods with salt. Salt has been used for preservation for thousands of years, for example for fish and meat. But I doubt that apples would taste very nice though if preserved with salt... matt: I've noticed that lettuce which I've left in water for several days somehow loses it's color. So it wouldn't be a good idea to store lettuce in water. The plastic pack is quite optimal as it ensures a humid atmosphere to prevent/reduce evaporation. Laurel: Yes, you can dehydrate many foods with salt. Salt has been used for preservation for thousands of years, for example for fish and meat. But I doubt that apples would taste very nice though if preserved with salt…

matt: I’ve noticed that lettuce which I’ve left in water for several days somehow loses it’s color. So it wouldn’t be a good idea to store lettuce in water. The plastic pack is quite optimal as it ensures a humid atmosphere to prevent/reduce evaporation.

]]> By: matt newby http://blog.khymos.org/2008/04/09/osmosis-in-the-kitchen/#comment-84005 matt newby Thu, 10 Apr 2008 12:21:40 +0000 http://blog.khymos.org/?p=402#comment-84005 Would effect would this have in a "storage" length of time in the walk in? Would this be a preferable method to the cardboard box with a plastic bag inside that the big box suppliers use? Would effect would this have in a “storage” length of time in the walk in? Would this be a preferable method to the cardboard box with a plastic bag inside that the big box suppliers use?

]]> By: Laurel http://blog.khymos.org/2008/04/09/osmosis-in-the-kitchen/#comment-83971 Laurel Thu, 10 Apr 2008 08:54:37 +0000 http://blog.khymos.org/?p=402#comment-83971 What else can dehydrate and rehydrate like this? Apples, carrots, humans? What happens when you soak yourself in water for 4 hours? I am curious how this science can be applied in other areas... What else can dehydrate and rehydrate like this? Apples, carrots, humans? What happens when you soak yourself in water for 4 hours? I am curious how this science can be applied in other areas…

]]> By: Martin Lersch http://blog.khymos.org/2008/04/09/osmosis-in-the-kitchen/#comment-83925 Martin Lersch Wed, 09 Apr 2008 23:58:13 +0000 http://blog.khymos.org/?p=402#comment-83925 None. The water channels through the cell walls are tiny and will only let water pass through. In fact, what happens if you add salt to the water is that you can make the water go the other direction, given that the salt concentration in your water bath is higher than the salt concentration inside the cells. To demonstrate this, take lettuce leaf and put it water to which you have added 1 T salt. Within minutes it will start to shrink. This might not to be of any gastronomic interest, but it is! I'll blog on that later. None. The water channels through the cell walls are tiny and will only let water pass through. In fact, what happens if you add salt to the water is that you can make the water go the other direction, given that the salt concentration in your water bath is higher than the salt concentration inside the cells.

To demonstrate this, take lettuce leaf and put it water to which you have added 1 T salt. Within minutes it will start to shrink. This might not to be of any gastronomic interest, but it is! I’ll blog on that later.

]]> By: Magnus Alvestad http://blog.khymos.org/2008/04/09/osmosis-in-the-kitchen/#comment-83923 Magnus Alvestad Wed, 09 Apr 2008 23:51:25 +0000 http://blog.khymos.org/?p=402#comment-83923 What spices/flavors could you put in the water, that would follow the water into the lettuce? What spices/flavors could you put in the water, that would follow the water into the lettuce?

]]> By: katie http://blog.khymos.org/2008/04/09/osmosis-in-the-kitchen/#comment-83881 katie Wed, 09 Apr 2008 18:40:12 +0000 http://blog.khymos.org/?p=402#comment-83881 So cool! So cool!

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