Chefb28

I know what you mean, because I had 2 cups cream making a just a basic carmel recipe so that took a lot of maltodextrin. I didn't have good results in the robot coupe the carmel turned into one big ball and has a bad texture on the tongue. That's a good call on the water content in the cream, that's probably the reason I had to add so much maltodextrin.

Thanks gfron1 and anna n for the great info. I can't wait to try this out: I was also wondering where to find glucose? Thanks againchefb28

I thaught the fat from the cream would work, but when I added the maltodrexin in the robot coupe it almost turned into a paste, so I put the carmel/maltodrexin mixture into a boullion cup(bad idea) because now it's hard as a rock..lol But oh well live and learn. I'll have to try that, thanks Peace ←

I thaught the fat from the cream would work, but when I added the maltodrexin in the robot coupe it almost turned into a paste, so I put the carmel/maltodrexin mixture into a boullion cup(bad idea) because now it's hard as a rock..lol But oh well live and learn. Peace

Hey everyone I just finally got some Tapioca Maltodrexin and I'm trying to make dry carmel and the results are so dry! What do I need to do? Thaks in advance

I personally never have staged in France, but I've had friends who did their internship out there and staged around and what they've told me that it's really important that you speak the language, so you can communicate. Because from what I heard that chefs in France get really upset when you speak bastardize french. Far as stagging in the US, I have to agree with TimH with your experiance you could probably get a paying job anywhere all you have to do is shoot for the top.

I'm waiting for my methylcellulose HV and tapioca maltodextrin to come in and I can't wait to use it. Have you used Tapioca maltodextrin before and if so what kind of ratios do you use? Great info on the cellulose BryanZ & rock lobster very helpful since I'm kinda a rookie at using these food chemicals. Peace

How much is the Alinea cookbook and is can you still get it signed by grant achatz?

This isn't just for you Doc, this is for eveybody. I'm really happy to see everybody facinated with this subject and evryone getting in to it, It's great I didn't think that this would go far, but it just goes to show that therenare people out there who actullly give a s*&t. Thanks all even I learned somethings about post-modern cooking out of this. Thanks

I'm not an expert on the subject but I hate to see your post just sitting there unanswered so... It's just cooking. The additives are ingredients in an expanded pantry. Take them away and Heston Blumenthal, Grant Achatz, Ferran Adria, etc. would still be great chefs. I picture them going "I want to thicken this jaboticaba puree a bit without having to heat it, somebody toss me the ultratex" not "I really want ultratex to be on the menu, let's find a way to get it in there". Using what they have to work with to make their food what they want it to be. That's what they do. That's cooking. Doesn't need a buzzword. ← I'm no expert, either. I just wanted to know what others thought about this subject. Yeah, I agree I hate the term MG also. I wanted to find out what everyone else thinks about modern cooking and see what their take on it. I'm by no means an expert on this subject; I thought I would just throw something out there.

I wanted to see what everyone's take on this new style of cooking, that actually has been around for awhile. Ever since Ferran Adria of El bulli (the grandfather of this style of cooking) has exposed these techneiqes, it has exploded every where, it seems that everyone is doing hyper-modern cuisine. I personally think it's a great way to look at food in a new perspective, and I thought I would write about this topic and see what everyone else thinks? Thanks

I personally like my Misono ux-10 for my chef's knife(I don't use though to chop chicken bones, I use a house knife) also for as sashimi knives go I love Inox they're beautiful knife, you can find a decent one for around $200-300.00.

They were probably not that high, but I thaught I saw one around $6000.00, but I'm probably mistaken. Thanks for the info.

I'm curious to know where I can find a Thermo- Imersion circulator for a decent price, the ones that I find on the internet are around $9000.00 and I really don't have that kind of change. So if any one could help that would be great! Thanks