Comments on: Hydrocolloid recipe collection v.2 http://blog.khymos.org/2008/05/21/hydrocolloid-recipe-collection-v2/ - dedicated to molecular gastronomy Thu, 20 Nov 2008 15:01:44 +0000 http://wordpress.org/?v=2.5 By: Lee.org » Molecular Gastronomy http://blog.khymos.org/2008/05/21/hydrocolloid-recipe-collection-v2/#comment-95313 Lee.org » Molecular Gastronomy Thu, 29 May 2008 01:25:23 +0000 http://blog.khymos.org/?p=422#comment-95313 [...] Recipes: Read the “Hydrocolloid Recipe Book” [...] […] Recipes: Read the “Hydrocolloid Recipe Book” […]

]]> By: Orges http://blog.khymos.org/2008/05/21/hydrocolloid-recipe-collection-v2/#comment-94521 Orges Fri, 23 May 2008 19:23:38 +0000 http://blog.khymos.org/?p=422#comment-94521 Great, Martin. I will try to translate some of ours, in order to include them in next "edition". Cheers Great, Martin.

I will try to translate some of ours, in order to include them in next “edition”.

Cheers

]]> By: Chemistry Newsbytes at C&ENtral Science http://blog.khymos.org/2008/05/21/hydrocolloid-recipe-collection-v2/#comment-94458 Chemistry Newsbytes at C&ENtral Science Fri, 23 May 2008 14:39:47 +0000 http://blog.khymos.org/?p=422#comment-94458 [...] Chemistry in the kitchen: a hydrocolloid recipe collection. Khymos [...] […] Chemistry in the kitchen: a hydrocolloid recipe collection. Khymos […]

]]> By: Martin Lersch http://blog.khymos.org/2008/05/21/hydrocolloid-recipe-collection-v2/#comment-94414 Martin Lersch Fri, 23 May 2008 10:20:45 +0000 http://blog.khymos.org/?p=422#comment-94414 Thorsten: Maybe you could also check the labels to see which of (of if) the Sosa products are blended with maltodextrin. Note that the recipes in the collection are difficult to follow if using hydrocolloids that are not pure (i.e. blended with maltodextrin). Thorsten: Maybe you could also check the labels to see which of (of if) the Sosa products are blended with maltodextrin. Note that the recipes in the collection are difficult to follow if using hydrocolloids that are not pure (i.e. blended with maltodextrin).

]]> By: Thorsten Spickenreuther http://blog.khymos.org/2008/05/21/hydrocolloid-recipe-collection-v2/#comment-94410 Thorsten Spickenreuther Fri, 23 May 2008 09:55:45 +0000 http://blog.khymos.org/?p=422#comment-94410 Thank you Martin for this great work! I especially like the introductions with tips & tricks and properties and the appendix is very helpful, too. In the following weeks, i might have some spare time and will be able to provide you with some volume/weight numbers for Sosa products. Thank you Martin for this great work! I especially like the introductions with tips & tricks and properties and the appendix is very helpful, too. In the following weeks, i might have some spare time and will be able to provide you with some volume/weight numbers for Sosa products.

]]> By: Weston http://blog.khymos.org/2008/05/21/hydrocolloid-recipe-collection-v2/#comment-94011 Weston Wed, 21 May 2008 20:36:13 +0000 http://blog.khymos.org/?p=422#comment-94011 Thanks Im going to print this out will email you with some suppliers update list for Vancouver Canada. Which recipe is the Alinea Sheet recipe they use to lay over fold and let it melt to make a perfect sauce? Weston Sous-Chef Kettle of Fish Restaurant Vancouver, Canada Thanks Im going to print this out will email you with some suppliers update list for Vancouver Canada.

Which recipe is the Alinea Sheet recipe they use to lay over fold and let it melt to make a perfect sauce?

Weston
Sous-Chef
Kettle of Fish Restaurant
Vancouver, Canada

]]> By: Chicken Fried Gourmet http://blog.khymos.org/2008/05/21/hydrocolloid-recipe-collection-v2/#comment-93795 Chicken Fried Gourmet Wed, 21 May 2008 00:14:36 +0000 http://blog.khymos.org/?p=422#comment-93795 Thank you Martin once again, your work is very much appreciated. Thank you Martin once again, your work is very much appreciated.

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