maL

Does anyone out there have any tips for getting the most out of the produce you get in?? For example dud rating the ties of scallops to use then as a powdered seasoning for the scallops themselves or other fish??? Any handy way of utilizing something otherwise thrown away... It would be interesting to see what other things and ways chefs around the world get the most out of there produce

Thanks a lot Kevin awesome blog!!!! And chris just awaiting the book to start reading up on it!!!

Awesome thanks so much for your quick responses I'll look straight into your suggestions and let you know how I go!!! Thanks again

Hey there everyone!!! I've recently bought myself some sodium alginate, calcium lactate and chloride, hyfoamer, gellan gum and xanthan gum... I bought a starter pack to strting experimenting with some Molecular cooking... I'm a bit lost at where to start.. Ive started looking at websites but just wondering if anyone out there has some simple and interesting spherification recipes and tips for me to help get a feel for what I can and can't do with these products Any help or pointers or links would be much appreciated Thanks MaL