Comments for Khymos http://blog.khymos.org - dedicated to molecular gastronomy Wed, 09 May 2012 02:38:53 +0000 hourly 1 http://wordpress.org/?v=3.3.1 Comment on Help needed on “natural sous vide” by Ben http://blog.khymos.org/2012/04/26/help-needed-on-natural-sous-vide/comment-page-1/#comment-599415 Ben Wed, 09 May 2012 02:38:53 +0000 http://blog.khymos.org/?p=3419#comment-599415 Hi Martin, When I visited the volcanic island of Tana, Vanuatu, I saw the Ni Vanuatu (natives) cooking eggs and plantain in the volcanic hot springs. The temp was controlled by selecting different parts of the hot spring stream that mixed with cold water. Cheers Hi Martin,
When I visited the volcanic island of Tana, Vanuatu, I saw the Ni Vanuatu (natives) cooking eggs and plantain in the volcanic hot springs. The temp was controlled by selecting different parts of the hot spring stream that mixed with cold water.
Cheers

]]> Comment on Help needed on “natural sous vide” by peter http://blog.khymos.org/2012/04/26/help-needed-on-natural-sous-vide/comment-page-1/#comment-599323 peter Tue, 08 May 2012 21:33:56 +0000 http://blog.khymos.org/?p=3419#comment-599323 A restaurant in the Canary Islands is taking barbequing to a whole new level. http://www.bbc.com/travel/blog/20120507-worldwide-weird-dinner-cooked-by-an-active-volcano A restaurant in the Canary Islands is taking barbequing to a whole new level.
http://www.bbc.com/travel/blog/20120507-worldwide-weird-dinner-cooked-by-an-active-volcano

]]> Comment on Help needed on “natural sous vide” by Paulina Mata http://blog.khymos.org/2012/04/26/help-needed-on-natural-sous-vide/comment-page-1/#comment-598564 Paulina Mata Sun, 06 May 2012 23:16:36 +0000 http://blog.khymos.org/?p=3419#comment-598564 Hi Martin There are some examples in Portugal, particularly in the Azores island of S. Miguel. In Furnas the traditional meal - cooked daily by many restaurantes for local and tourists, but also by families - is the a meal of meat and vegetables cooked in the ground by the geo-thermal heat. You can see some photos, and a description of the process, here: http://www.magical-azores-islands.com/Furnas-Cozida.html There they also cook bags of corn cobs in hot springs. http://www.flickr.com/photos/25391146@N07/6298994073/in/photostream/ I have been there last summer and I have some photos that I can send to you. Hi Martin

There are some examples in Portugal, particularly in the Azores island of S. Miguel. In Furnas the traditional meal – cooked daily by many restaurantes for local and tourists, but also by families – is the a meal of meat and vegetables cooked in the ground by the geo-thermal heat.
You can see some photos, and a description of the process, here:
http://www.magical-azores-islands.com/Furnas-Cozida.html

There they also cook bags of corn cobs in hot springs.
http://www.flickr.com/photos/25391146@N07/6298994073/in/photostream/

I have been there last summer and I have some photos that I can send to you.

]]> Comment on Recipe collection by Lobster, Tropical Fruits, Meyer Lemon, Heart of Palm http://blog.khymos.org/recipe-collection/comment-page-1/#comment-598547 Lobster, Tropical Fruits, Meyer Lemon, Heart of Palm Sun, 06 May 2012 21:56:09 +0000 http://blog.khymos.org/?page_id=815#comment-598547 [...] only the most basic understanding of their differences. Arbitrarily, I grabbed LM pectin, which the Texture handbook tells me gels in the presence of calcium.  I have some Calcium Ascorbate (buffered [...] [...] only the most basic understanding of their differences. Arbitrarily, I grabbed LM pectin, which the Texture handbook tells me gels in the presence of calcium.  I have some Calcium Ascorbate (buffered [...]

]]> Comment on Help needed on “natural sous vide” by Martin Lersch http://blog.khymos.org/2012/04/26/help-needed-on-natural-sous-vide/comment-page-1/#comment-598024 Martin Lersch Sat, 05 May 2012 10:21:58 +0000 http://blog.khymos.org/?p=3419#comment-598024 Wow - never heard about cooking in a compost heap before, but yeah - it makes sense since the temperature stays below 70 C. And I apologize for getting your twitter name wrong! In fact I may be able to participate a little as I'll be in Copenhagen August 26-27. Wow – never heard about cooking in a compost heap before, but yeah – it makes sense since the temperature stays below 70 C. And I apologize for getting your twitter name wrong! In fact I may be able to participate a little as I’ll be in Copenhagen August 26-27.

]]> Comment on Help needed on “natural sous vide” by Ben Reade http://blog.khymos.org/2012/04/26/help-needed-on-natural-sous-vide/comment-page-1/#comment-597605 Ben Reade Fri, 04 May 2012 08:07:04 +0000 http://blog.khymos.org/?p=3419#comment-597605 and thankyou martin for your compliment in the twitter feed on the right, which I didnt see on twitter becasue you wrote to beanreade. only my mum calls me bean - ben is better for being in contact! al the best and thanks for feeding my brain with ideas! - will you be coming to MAD? and thankyou martin for your compliment in the twitter feed on the right, which I didnt see on twitter becasue you wrote to beanreade. only my mum calls me bean – ben is better for being in contact! al the best and thanks for feeding my brain with ideas! – will you be coming to MAD?

]]> Comment on Help needed on “natural sous vide” by Ben Reade http://blog.khymos.org/2012/04/26/help-needed-on-natural-sous-vide/comment-page-1/#comment-597604 Ben Reade Fri, 04 May 2012 08:03:51 +0000 http://blog.khymos.org/?p=3419#comment-597604 there is of course cooking in compost heaps and straw piles which can be used for making yogurt, cheese etc as well as cooking eggs, and slow cooking meat. Make sure you wait after piling everything up for the heat to really get going. I have always wondered about the possibility of building a little oven of some description within the compost heap which could be accessed easily from outside... there is of course cooking in compost heaps and straw piles which can be used for making yogurt, cheese etc as well as cooking eggs, and slow cooking meat. Make sure you wait after piling everything up for the heat to really get going. I have always wondered about the possibility of building a little oven of some description within the compost heap which could be accessed easily from outside…

]]> Comment on Recipe collection by gareth http://blog.khymos.org/recipe-collection/comment-page-1/#comment-597186 gareth Thu, 03 May 2012 12:27:29 +0000 http://blog.khymos.org/?page_id=815#comment-597186 Hi, I want to make edible flavoured bubbles, like what kids use ( water, detergent soap) do you have any ideas, i want a bubble machine to be able to blow them out, this is just a mad idea i had , need to research it some more, it you can help it would be most appreciated it Hi,
I want to make edible flavoured bubbles, like what kids use ( water, detergent soap) do you have any ideas, i want a bubble machine to be able to blow them out, this is just a mad idea i had , need to research it some more, it you can help it would be most appreciated it

]]> Comment on Help needed on “natural sous vide” by Naomi http://blog.khymos.org/2012/04/26/help-needed-on-natural-sous-vide/comment-page-1/#comment-595369 Naomi Sun, 29 Apr 2012 08:03:48 +0000 http://blog.khymos.org/?p=3419#comment-595369 The Cypriot\Greek dish Kleftiko (or Klephtiko) is of meat cooked in the ground, and has a nice story, as mentioned here: http://www.squidoo.com/lamb-kleftiko - "Kleftiko orignated in the 1800's and the word kleftiko means stolen meat in Greek. Kleftiko got its name as it was made with either lamb or goat that would have been stolen from flocks grazing on the hillside. The stolen meat would then be cooked in a hole in the ground filled with hot stones and embers and then sealed by packing soil over the top so that no smoke or steam would escape. This method meant that the thief would not be drawing attention to their 'ill-gotten' gains. The dish would sometimes cook for up to twenty four hours like this". These days it is prepared in the oven, and is nonetheless delicious. The Cypriot\Greek dish Kleftiko (or Klephtiko) is of meat cooked in the ground, and has a nice story, as mentioned here: http://www.squidoo.com/lamb-kleftiko –
“Kleftiko orignated in the 1800′s and the word kleftiko means stolen meat in Greek. Kleftiko got its name as it was made with either lamb or goat that would have been stolen from flocks grazing on the hillside. The stolen meat would then be cooked in a hole in the ground filled with hot stones and embers and then sealed by packing soil over the top so that no smoke or steam would escape. This method meant that the thief would not be drawing attention to their ‘ill-gotten’ gains. The dish would sometimes cook for up to twenty four hours like this”.
These days it is prepared in the oven, and is nonetheless delicious.

]]> Comment on Help needed on “natural sous vide” by SousVide Dash http://blog.khymos.org/2012/04/26/help-needed-on-natural-sous-vide/comment-page-1/#comment-594656 SousVide Dash Fri, 27 Apr 2012 19:52:47 +0000 http://blog.khymos.org/?p=3419#comment-594656 Hot springs are used for both cooking and baking traditional breads in Iceland. See http://en.wikipedia.org/wiki/Icelandic_cuisine for a brief description. Hot springs are used for both cooking and baking traditional breads in Iceland. See http://en.wikipedia.org/wiki/Icelandic_cuisine for a brief description.

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