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kostbill

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Topics posted by kostbill

  1.  

    Pregelatinized starch paste from modernist cuisine (Volume 4, page 29).

    By kostbill, in Cooking

      
    • 2 replies
    • 1,722 views
  2.  

    Brine question.

    By kostbill, in Cooking

      
    • 3 replies
    • 2,059 views
  3.  

    Question about Thomas Keller's "the whole bird" recipe

    By kostbill, in Cooking

    • 14 replies
    • 2,888 views
  4.  

    Looking for Thierry Marx liquid quiche recipe

    By kostbill, in Cooking

      
    • 0 replies
    • 9,360 views
  5.  

    Eggless citrus curd (modernist cuisine 4-234) recipe explanation needed.

    By kostbill, in Cooking

      
    • 4 replies
    • 10,694 views
  6.  

    Melted cheese with gelling agent problems.

    By kostbill, in Cooking

      
    • 0 replies
    • 9,842 views
  7.  

    Science in Massimo Bottura's parmesan cream.

    By kostbill, in Cooking

    • 6 replies
    • 1,812 views
  8.  

    Brining with hydrocolloids

    By kostbill, in Cooking

      
    • 3 replies
    • 10,680 views
  9.  

    Danette like pudding with carrageenans or other hydrocolloids.

    By kostbill, in Pastry & Baking

    • 1 reply
    • 939 views
  10.  

    Centrifuge safety question.

    By kostbill, in Cooking

    • 7 replies
    • 1,247 views
  11.  

    Temperature-related degradation of Pectinex during shipping?

    By kostbill, in Spirits & Cocktails

      
    • 9 replies
    • 12,657 views
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