Anonymous Modernist 310

Another potential source: http://www.ingredientssolutions.com/carrageenan.htm Good luck and keep us informed

According to Textures the hydrocolloid recipe collection they give an equivalence between Lambda carrageenan and CP kelco's Genuvisco. Hope that help you

Or in french...

Since it's seem to be all in stainless steel. It depend on the material of the gasket. If it's in silicone there shouldn't be a problem but otherwise you'll need to test... The other difference is that sometime for the syphon for hot ingredients they have a larger valve but it shouldn't change anything for an egg foam.

I tried the convection oven version and it wasn't a success. Be careful with the high temperature finishing step because you may have smoke and fire alarms before the cooking is finished...

I don't have the book with me but there's tables of pasteurization time in the first volume. There is no problem for cooking your steaks as long as you doesn't hold them too long after cooking them because cooking times is under an hour for a 25mm steak and under four hours for a 55mm one which seem to be OK with your inspector.

Here in Montreal you can buy 1 liter of egg yolks for about $5 at a restaurant supply place. YOu can probably find the same thing with all these peoples eating egg whites!

You need an electrical outlet to use the Bradley smoker. I have an original Bradley smoker. Pros: Very easy to use Very little user intervention Cons: Not easy to set wanted temperature (No temp control just the heating source) Hard to go outside of 50C-110C temperature window Limited amount of wood flavors You can easily remove the smoke engine for other use. For cold smoke I used some chimney pipes and drier tubings to put the smoke generator farther away of the smoke box.

In that case it's large air bubble created by the emulsion process. In my case it was directly related to the amount of frozen bubbles on top of my sphere when I put it in the alginate bath. I think if everything is done correctly the carbonation should be invisible until you put it in your mouth.

Melting the butter before and mixing butter,carrots, salt and soda before puting the lid I never got burnt carrots even if I cooked them 50 minutes... (Could it be the Kuhn Rikon pressure letting less steam out?) Still very good but I'm now currious to try the correct time. Last time I din't even peel or core the carrots, it's becoming a weekday recipe!!!

The inside of a piece of meat is considered to be sterile unless you contaminate it with a jaccard for example. So for a steak you just need to kill what's at the surface of the piece of meat. But the cooking time given in volume 1 are the time needed at the middle of the aliment (the coolest place) to pasteurize it.

We washed and filled a old tomato ketchupbottle with the mushroom ketchup.After two months in the fridge there is a slight syneresis thatdisappearwhen you shake the bottle. The taste seem unchanged.

I made the recipe twice with good results both times. But since I haven't got a very good technique I pre-froze the spheres in semi hemispheric mold and put them in a warm alginate bath after that. When I removed them from the bath they were fully liquid and the pressure of the carbonation made them fullyspherical. The only smallaestheticproblem was that I had some air bubbles in the spheres. It made the sphere look like eyes. I'm still not sure if it's a plus or minus...