http://blog.khymos.org/2010/02/19/tfp-2010-inspiration-from-asia-part-2/ - dedicated to molecular gastronomy Sun, 05 Feb 2012 23:21:18 +0000 hourly 1 http://wordpress.org/?v=3.3.1 http://blog.khymos.org/2010/02/19/tfp-2010-inspiration-from-asia-part-2/comment-page-1/#comment-199284 Altas Presiones Hidrostáticas en la Alta Cocina | El Blog de Bertus Mon, 12 Apr 2010 13:03:49 +0000 http://blog.khymos.org/?p=2061#comment-199284 [...] que se produjo en BCN Vanguardia. Os recomiendo que visitéis el blog de Khymos, la entrada de TFP 2010: Inspiration from Asia (part 2), donde habla de la experiencia de la aplicación de las Altas Presiones Hidrostáticas de Stefan [...] [...] que se produjo en BCN Vanguardia. Os recomiendo que visitéis el blog de Khymos, la entrada de TFP 2010: Inspiration from Asia (part 2), donde habla de la experiencia de la aplicación de las Altas Presiones Hidrostáticas de Stefan [...]

]]> http://blog.khymos.org/2010/02/19/tfp-2010-inspiration-from-asia-part-2/comment-page-1/#comment-189295 wattacetti Tue, 23 Feb 2010 22:27:35 +0000 http://blog.khymos.org/?p=2061#comment-189295 Very interesting as for the last several years, much discussion has been made around sous-vide and other applications where pressure is removed. I'm very surprised there's not more cellular damage to the clam at 6K bar (I am reading this correctly as 6K times sea level?). Very interesting as for the last several years, much discussion has been made around sous-vide and other applications where pressure is removed. I’m very surprised there’s not more cellular damage to the clam at 6K bar (I am reading this correctly as 6K times sea level?).

]]> http://blog.khymos.org/2010/02/19/tfp-2010-inspiration-from-asia-part-2/comment-page-1/#comment-188754 Claudia Sat, 20 Feb 2010 21:26:11 +0000 http://blog.khymos.org/?p=2061#comment-188754 Amazing, I'd have thought high pressure treatment would totally flatten a product. A friend who fishes in Alaska for salmon, was telling me yesterday how often fish get thrown into a boat and the ones at the bottom are "pressure treated", or smashed to a squishy consistency, when too many are piled on top. I know the purposeful technique you're discussing is something completely different, but difficult to imagine all the same. Just my ignorance. Amazing, I’d have thought high pressure treatment would totally flatten a product. A friend who fishes in Alaska for salmon, was telling me yesterday how often fish get thrown into a boat and the ones at the bottom are “pressure treated”, or smashed to a squishy consistency, when too many are piled on top. I know the purposeful technique you’re discussing is something completely different, but difficult to imagine all the same. Just my ignorance.

]]> http://blog.khymos.org/2010/02/19/tfp-2010-inspiration-from-asia-part-2/comment-page-1/#comment-188644 Brian Sat, 20 Feb 2010 01:38:41 +0000 http://blog.khymos.org/?p=2061#comment-188644 I believe a New Zealand company uses this technique for long storage mussels, a friend uses them at his Cafe. I believe a New Zealand company uses this technique for long storage mussels, a friend uses them at his Cafe.

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