Comments on: TGRWT #15: Smoked salmon in cocoa gel with lime http://blog.khymos.org/2009/03/01/tgrwt-15-smoked-salmon-in-cocoa-gel-with-lime/ - dedicated to molecular gastronomy Tue, 07 Sep 2010 00:04:27 +0000 hourly 1 http://wordpress.org/?v=3.0.1 By: Walter Aprile http://blog.khymos.org/2009/03/01/tgrwt-15-smoked-salmon-in-cocoa-gel-with-lime/comment-page-1/#comment-144670 Walter Aprile Mon, 01 Jun 2009 14:50:59 +0000 http://blog.khymos.org/?p=835#comment-144670 I have read recipes for agar layered preparation where the layer that you have poured is scored with a fork: I guess to provide more purchase for the layer to be poured and make sure they stick together. On an unrelated note, is chocolate not compatible with agar? I know that cocoa works, but yesterday I tried 0.5% agar in water, wine and melted chocolate, and it gelled only very very weakly. I have read recipes for agar layered preparation where the layer that you have poured is scored with a fork: I guess to provide more purchase for the layer to be poured and make sure they stick together.

On an unrelated note, is chocolate not compatible with agar? I know that cocoa works, but yesterday I tried 0.5% agar in water, wine and melted chocolate, and it gelled only very very weakly.

]]> By: Simon http://blog.khymos.org/2009/03/01/tgrwt-15-smoked-salmon-in-cocoa-gel-with-lime/comment-page-1/#comment-125384 Simon Thu, 26 Mar 2009 14:00:52 +0000 http://blog.khymos.org/?p=835#comment-125384 Martin, Thanks. I'll check these both out. Warm Regards, Simon Martin,

Thanks. I’ll check these both out.

Warm Regards,

Simon

]]> By: Martin Lersch http://blog.khymos.org/2009/03/01/tgrwt-15-smoked-salmon-in-cocoa-gel-with-lime/comment-page-1/#comment-121771 Martin Lersch Fri, 13 Mar 2009 19:28:52 +0000 http://blog.khymos.org/?p=835#comment-121771 Simon: If your looking for a forum, why not try eGullet? If you want to reach an audience interested in molecular gastronomy I'd suggest you subscribe to the molecular gastronomy mailing list: http://groups.google.co.uk/group/molecular-gastronomy?hl=en Simon: If your looking for a forum, why not try eGullet? If you want to reach an audience interested in molecular gastronomy I’d suggest you subscribe to the molecular gastronomy mailing list: http://groups.google.co.uk/group/molecular-gastronomy?hl=en

]]> By: Simon http://blog.khymos.org/2009/03/01/tgrwt-15-smoked-salmon-in-cocoa-gel-with-lime/comment-page-1/#comment-120511 Simon Tue, 10 Mar 2009 09:30:09 +0000 http://blog.khymos.org/?p=835#comment-120511 Is ther any way of strating your own subjects as part of this blog? Or is there somewhere else I can go and discuss my food interests? Is ther any way of strating your own subjects as part of this blog? Or is there somewhere else I can go and discuss my food interests?

]]> By: Jokerine http://blog.khymos.org/2009/03/01/tgrwt-15-smoked-salmon-in-cocoa-gel-with-lime/comment-page-1/#comment-118454 Jokerine Mon, 02 Mar 2009 12:43:31 +0000 http://blog.khymos.org/?p=835#comment-118454 Would it work if you tried to cool the salmon with ice while pouring the agar on to it? then you could serve it all translucent/cold. Would it work if you tried to cool the salmon with ice while pouring the agar on to it? then you could serve it all translucent/cold.

]]> By: Weston http://blog.khymos.org/2009/03/01/tgrwt-15-smoked-salmon-in-cocoa-gel-with-lime/comment-page-1/#comment-118398 Weston Mon, 02 Mar 2009 06:47:42 +0000 http://blog.khymos.org/?p=835#comment-118398 Should use Gellan (Like Fat Duck Cookbook Licorice Salmon). I tried at work Smoked / Sous-Vide Arctic Char, with Dark Chocolate Ganace. It did work in the flavour sense but it wasn't out of this world. And I was trying to pair it with a off-dry gewurtz for this competiton and it didn't really pair Should use Gellan (Like Fat Duck Cookbook Licorice Salmon). I tried at work Smoked / Sous-Vide Arctic Char, with Dark Chocolate Ganace. It did work in the flavour sense but it wasn’t out of this world. And I was trying to pair it with a off-dry gewurtz for this competiton and it didn’t really pair

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