Comments on: About Khymos http://blog.khymos.org - dedicated to molecular gastronomy Wed, 17 Mar 2010 16:28:56 +0000 http://wordpress.org/?v=2.9.1 hourly 1 By: Martin Lersch http://blog.khymos.org/about/comment-page-1/#comment-187763 Martin Lersch Mon, 15 Feb 2010 22:25:25 +0000 #comment-187763 Eirik: Gastronaut hadde/har Texturas produktene, men de har jo flyttet ut av byen nå. Ellers har du jo handberg.no som fører BioZoon/TexturePro produktene (men vær obs på at disse er blandet ut med maltodextrin - det gjør det lettere å få dispergert dem i vann, men til gjengjeld er det umulig å følge oppskriftene i "Texture" fordi mengden maltodextrin er ukjent). Jeg kjenner for tiden ikke til andre butikker i Oslo som fører gellan, karrageenan osv. Eirik: Gastronaut hadde/har Texturas produktene, men de har jo flyttet ut av byen nå. Ellers har du jo handberg.no som fører BioZoon/TexturePro produktene (men vær obs på at disse er blandet ut med maltodextrin – det gjør det lettere å få dispergert dem i vann, men til gjengjeld er det umulig å følge oppskriftene i “Texture” fordi mengden maltodextrin er ukjent). Jeg kjenner for tiden ikke til andre butikker i Oslo som fører gellan, karrageenan osv.

]]> By: Eirik http://blog.khymos.org/about/comment-page-1/#comment-187622 Eirik Mon, 15 Feb 2010 01:58:06 +0000 #comment-187622 Hei! Jeg lurer på hvor du vil anbefale å kjøpe gellan og carragenan og denslags her i Oslo. Jeg har funnet Agar på helsekost. Takk for spennende lesning, og også for foredraget på Upopulær aften på Ch. Neuf for litt siden. Beste hilsner, Eirik Hei!

Jeg lurer på hvor du vil anbefale å kjøpe gellan og carragenan og denslags her i Oslo.

Jeg har funnet Agar på helsekost.

Takk for spennende lesning, og også for foredraget på Upopulær aften på Ch. Neuf for litt siden.

Beste hilsner,
Eirik

]]> By: Fredrik http://blog.khymos.org/about/comment-page-1/#comment-177023 Fredrik Tue, 22 Dec 2009 15:57:00 +0000 #comment-177023 Something which you might find interesting: principles of molecuar gastronomy entering the world of coctail-making. How about making your next drink on the Schlenk line? http://www.newscientist.com/article/mg20427392.500-hightech-tipples-the-future-of-cocktails.html -F- Something which you might find interesting: principles of molecuar gastronomy entering the world of coctail-making. How about making your next drink on the Schlenk line?

http://www.newscientist.com/article/mg20427392.500-hightech-tipples-the-future-of-cocktails.html

-F-

]]> By: Martin Lersch http://blog.khymos.org/about/comment-page-1/#comment-174814 Martin Lersch Tue, 08 Dec 2009 20:56:59 +0000 #comment-174814 Michael: You may want to try the RSS feed http://blog.khymos.org/feed/ Michael: You may want to try the RSS feed http://blog.khymos.org/feed/

]]> By: Michael http://blog.khymos.org/about/comment-page-1/#comment-174667 Michael Mon, 07 Dec 2009 22:04:54 +0000 #comment-174667 Sir, How can I sign up for your blog? I can not seem to find a sign up section any place on the site...your feedback is welcomed. CM Sir,
How can I sign up for your blog? I can not seem to find a sign up section any place on the site…your feedback is welcomed.
CM

]]> By: georgette http://blog.khymos.org/about/comment-page-1/#comment-168098 georgette Thu, 22 Oct 2009 20:57:36 +0000 #comment-168098 Reply to Curtis' request on 2 June 2009: this dish is called queso fundido, if you google that you will find several good authentic recipes, if you are in the US, use Oaxacan or Mexican string cheese: basically, chop your fresh hot chilies into a small skillet and toast them lightly, then add chopped cheese to cover the bottom of the skillet and slowly melt it, if you are using a cast iron skillet, after the cheese is melted, put the skillet close to the flame of the broiler and let it brown slightly. Reply to Curtis’ request on 2 June 2009: this dish is called queso fundido, if you google that you will find several good authentic recipes, if you are in the US, use Oaxacan or Mexican string cheese: basically, chop your fresh hot chilies into a small skillet and toast them lightly, then add chopped cheese to cover the bottom of the skillet and slowly melt it, if you are using a cast iron skillet, after the cheese is melted, put the skillet close to the flame of the broiler and let it brown slightly.

]]> By: Martin http://blog.khymos.org/about/comment-page-1/#comment-166115 Martin Sun, 11 Oct 2009 17:40:06 +0000 #comment-166115 Jae: I'm not aware of any such MG schools. Hervé This runs his monthly seminars in Paris - I guess that's the closest you get. Jae: I’m not aware of any such MG schools. Hervé This runs his monthly seminars in Paris – I guess that’s the closest you get.

]]> By: Jae Preme http://blog.khymos.org/about/comment-page-1/#comment-165996 Jae Preme Sun, 11 Oct 2009 05:07:02 +0000 #comment-165996 I am traveling to europe this month. Can you recommend any good molecular gastronomy schools with 1 week courses i should look into. Or any places i can stage at. Any help is appreciated!! Jae I am traveling to europe this month. Can you recommend any good molecular gastronomy schools with 1 week courses i should look into. Or any places i can stage at. Any help is appreciated!!

Jae

]]> By: Alex Greece http://blog.khymos.org/about/comment-page-1/#comment-157039 Alex Greece Sat, 25 Jul 2009 10:14:49 +0000 #comment-157039 Thank you for your answer Martin, I really couldn't find it logical to do it but you know, I couldn't also resist the whole innovation thing! Well thank you again. Thank you for your answer Martin, I really couldn’t find it logical to do it but you know, I couldn’t also resist the whole innovation thing!

Well thank you again.

]]> By: Martin Lersch http://blog.khymos.org/about/comment-page-1/#comment-156892 Martin Lersch Fri, 24 Jul 2009 21:16:11 +0000 #comment-156892 Alex: Popping candies would be great, but the iSi canisters are not made to withstand the the CO2 pressure required. The link you provide mentions a pressure of 600 psi which is eqiuvalent to roughly 40 bar. One charger will yield a pressure of about 6 bars in an empty canister. The one I have is rated for two chargers, so with 12 bars there is still a good way to go. And - AFAIK the iSi canisters are only made to withstand this amount of gas up to a temperature of 70 °C (remember - pressures increases with temperature). So the simple advice is - do not attempt to make popping candies with your iSi canister! peter: From my experience I expect that you should be able to store your Lychee and Mango base stabilized with xanthan for several days under pressure in your iSi canister. Before dispensing, make sure to shake the canister a little, holding it upside down so that all of the base moves down to the nozzle. Alex: Popping candies would be great, but the iSi canisters are not made to withstand the the CO2 pressure required. The link you provide mentions a pressure of 600 psi which is eqiuvalent to roughly 40 bar. One charger will yield a pressure of about 6 bars in an empty canister. The one I have is rated for two chargers, so with 12 bars there is still a good way to go. And – AFAIK the iSi canisters are only made to withstand this amount of gas up to a temperature of 70 °C (remember – pressures increases with temperature). So the simple advice is – do not attempt to make popping candies with your iSi canister!

peter: From my experience I expect that you should be able to store your Lychee and Mango base stabilized with xanthan for several days under pressure in your iSi canister. Before dispensing, make sure to shake the canister a little, holding it upside down so that all of the base moves down to the nozzle.

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