Anonymous Modernist 2565

i for one would love to see "best bets" tables re-produced in app form. would need to support both IOS and Android though.....

i see! in that case then, just put more on.

hmmm. im no pastry chef, but iv burnt many a brulee through my career, and iv never done a really thick layer. i would imagine you could either make a caramel in a pan and pour it on top, or burn it twice in 2 layers? (sugar, burn, sugar, burn) perhaps that would work. im pretty sure, classically, the brulee should have a thin, crisp layer on top. not a thick one.

no i meant just use icing sugar, which is also known as confectioners, or powdered sugar depending on where you are. 2-3mm thick seems too thick to me. if you put too much sugar on, some of it will burn before the rest has even started caramelizing. best to keep it a thin layer on that will caramelize evenly. if you want a better caramel - brulee ratio, make your brulee's in larger, shallower dishes.

thats a massive question to be honest matey! to understand how to use it, first you have to understand what it does. alginate is used for only a few purposes in food. as a thickener, as a stabalizer and anti settling agent, and as a gelling agent (it forms a gel in the presence of calcium) with the MSK kit, you should have a few recipes to try, perhaps start out with those? do a bit of googling on the subject as there is a lot of info out there on the web. i would suggest starting out with "spherification" and "reverse-spherification" (you will have a recipe for those in the MSK kit) any problems, give me a shout! but im afraid i cant really answer such a broad question any better than that. Best Regards, Rick.

use icing (powdered/confectioners) sugar(sieved) and a blowtorch. the key is a good even coating and keeping your flame on fairly low. sugar and burn the top literally just before plating and serving. this can not be done beforehand.

Max said: just to point out (without meaning to sound anal) that different salts do differ in taste. kind of like olive oil. depends on the source. although as far as i know, where "strength" of different salts are concerned, they are all the same

yes, that answers my question, thanks very much Max thats a very broad question, im interested in everything food science! currently researching animal rearing, and its effects on final product quality if you know much about that, or have any links? have loads of info on final feeding and pre-slaughter stress etc so far, just gotta find more on selective breedingto birth to pre-final few months.

where are you based? not many international suppliers around. personally, i got a normal tablespoon and drilled holes in it. works a treat, but make sure they are smooth before you use.

Definately never, ever place a whipper with a ceramic top in a waterbath. I have seen one explode in a kitchen, was like a shotgun going off. shrapnel everywhere. luckily no-one got hurt!

my home oven will go as low as 60c and is pretty good at maintaining temp. although the dial only goes to a minimum of 100c, i dont really use the oven thermostat anyway. i keep an oven thermometer in the bottom-centre of my oven and allow an hour extra prep time to fiddle with the temperature dial until the oven holds the temp i want. I did try to get 55c, but it seems my oven wont get out of bed for less then 60

heres some good suppliers here in the UK that i have used, or know others that have used: http://www.msk-ingredients.com/

Hi there, I also have a question regarding this chapter, i hope you can help for a while now i have been adding methylcellulose to my batter for deep frying (at 1% of total weight), with the theory that the methylcel will "gel" in the heat of the oil, thus more effectively reducing the amount of oil the batter absorbs by forming a protective barrier. Obviously melting after it cools enough to eat, and therefore not effecting the final texture or flavour. this seems to have been working for me for a long time (although, until i read this chapter, I assumed it was for entirely different reasons lol) now my question is, does this actually have any scientific basis? if so, (and this may require some testing beyond my capabilities) does it have a similar, or better effect than the egg white and calcium additions that you recommended? also, you mentioned there are many speciality blends of salts, gels and gums used for these purposes, is methylcel one of those ingredients? What a happy accident Regards, Chefzilla.