Comments on: Ten tips for practical molecular gastronomy, part 9 http://blog.khymos.org/2008/05/31/ten-tips-for-practical-molecular-gastronomy-part-9/ - dedicated to molecular gastronomy Thu, 20 Nov 2008 14:53:00 +0000 http://wordpress.org/?v=2.5 By: blog.khymos.org » Blog Archive » Wonders of extraction: Ethanol http://blog.khymos.org/2008/05/31/ten-tips-for-practical-molecular-gastronomy-part-9/#comment-96614 blog.khymos.org » Blog Archive » Wonders of extraction: Ethanol Sun, 08 Jun 2008 21:38:36 +0000 http://blog.khymos.org/?p=398#comment-96614 [...] and herbs. As a result home made aquavits are always amber colored (such as the one pictured in a previous [...] […] and herbs. As a result home made aquavits are always amber colored (such as the one pictured in a previous […]

]]> By: Martin Lersch http://blog.khymos.org/2008/05/31/ten-tips-for-practical-molecular-gastronomy-part-9/#comment-96147 Martin Lersch Thu, 05 Jun 2008 08:55:35 +0000 http://blog.khymos.org/?p=398#comment-96147 Bobby: You are absolutely right! Other people have also emailed me about this and I will revise the gelatin section of the hydrocolloid recipe collection and also try to prepare a post on this. Bobby: You are absolutely right! Other people have also emailed me about this and I will revise the gelatin section of the hydrocolloid recipe collection and also try to prepare a post on this.

]]> By: Bobby http://blog.khymos.org/2008/05/31/ten-tips-for-practical-molecular-gastronomy-part-9/#comment-96139 Bobby Thu, 05 Jun 2008 01:00:22 +0000 http://blog.khymos.org/?p=398#comment-96139 Recipes that call for x number of sheets of gelatin are actually better than recipes that give an exact measurment in weight as different gelatin has different bloom ratings and weigh different amounts, gold weighing 2 g per sheet, silver 2.5 g per sheet and bronze weighing 3 g per sheet. However, 1 sheet of gold has the same power as 1 sheet of bronze. A recipe calling for 3 sheets of gelatin is more acurate than a recipe saying 6 grams...3 sheets of gold, silver or bronze will work the same, 6 g of each will give you much different results Recipes that call for x number of sheets of gelatin are actually better than recipes that give an exact measurment in weight as different gelatin has different bloom ratings and weigh different amounts, gold weighing 2 g per sheet, silver 2.5 g per sheet and bronze weighing 3 g per sheet. However, 1 sheet of gold has the same power as 1 sheet of bronze. A recipe calling for 3 sheets of gelatin is more acurate than a recipe saying 6 grams…3 sheets of gold, silver or bronze will work the same, 6 g of each will give you much different results

]]> By: Helen http://blog.khymos.org/2008/05/31/ten-tips-for-practical-molecular-gastronomy-part-9/#comment-95824 Helen Sun, 01 Jun 2008 08:52:19 +0000 http://blog.khymos.org/?p=398#comment-95824 As someone who is about to embark on a PhD - I thank you for the tip and I will get myself down to the stationers to buy that note book! As someone who is about to embark on a PhD - I thank you for the tip and I will get myself down to the stationers to buy that note book!

]]> By: Susie (ParsnipParsimony) http://blog.khymos.org/2008/05/31/ten-tips-for-practical-molecular-gastronomy-part-9/#comment-95806 Susie (ParsnipParsimony) Sun, 01 Jun 2008 06:22:29 +0000 http://blog.khymos.org/?p=398#comment-95806 Donald Duck makes a convincing argument here, for sure. All I can do is stand up and shout "Amen!" in agreement. A few weeks ago I was going over kitchen notes I had taken a few years ago- way back before anyone had bothered to tell me anything about "proper" notebook upkeep. At least I had taken SOME notes on what I had done... but it wasn't really enough detail that they had any value besides being personally nostalgic. I started logging all serious kitchen activities in one big notebook in september. Having all the information on something I baked three months ago is most definitely worth the note taking. Although- like my notebook from chemistry class- I do need to work on remembering to write observations of the final product once stuff comes out of the oven. All the data in the world is no help if you can't remember which version of a bread was "the good one". Donald Duck makes a convincing argument here, for sure. All I can do is stand up and shout “Amen!” in agreement.

A few weeks ago I was going over kitchen notes I had taken a few years ago- way back before anyone had bothered to tell me anything about “proper” notebook upkeep. At least I had taken SOME notes on what I had done… but it wasn’t really enough detail that they had any value besides being personally nostalgic.

I started logging all serious kitchen activities in one big notebook in september. Having all the information on something I baked three months ago is most definitely worth the note taking. Although- like my notebook from chemistry class- I do need to work on remembering to write observations of the final product once stuff comes out of the oven. All the data in the world is no help if you can’t remember which version of a bread was “the good one”.

]]> By: Evelin http://blog.khymos.org/2008/05/31/ten-tips-for-practical-molecular-gastronomy-part-9/#comment-95787 Evelin Sat, 31 May 2008 20:10:16 +0000 http://blog.khymos.org/?p=398#comment-95787 I have stack of notepapers in the kitchen and they sometimes end up all over the house with recipes on them! Madness, it is, but it's easier for me than keeping a notebook for these things. Although I do have notebook for all kinds of ideas, including cooking. And that's beside my bed:D I have stack of notepapers in the kitchen and they sometimes end up all over the house with recipes on them! Madness, it is, but it’s easier for me than keeping a notebook for these things. Although I do have notebook for all kinds of ideas, including cooking. And that’s beside my bed:D

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