Jump to content

jameswo

participating member
  • Posts

    5
  • Joined

  • Last visited

  1. Just seen this, I'd love your thoughts on a few things: http://www.odditycentral.com/foods/this-japanese-water-cake-looks-and-tastes-unlike-any-sweet-youve-tried-before.html — anyone tasted it? Flavour? Mouth feel? — recipe that's tried n tested? — best to serve with? — honestly, I'm asking... which course would you serve it? As a sweet course? — does it melt 'to a puddle' or just compress and weep? Looks great though
  2. Sounds good, heard of using it for infusions... Any tips? Any ideas for hot mousse?
  3. thank you both for your welcomes
  4. Hi there, from London. This seems such a font of knowledge, I'm hoping to learn more and contribute where I can. I love to cook classical French and Italian food, and a couple of years ago became more interested in the science of cooking. Beginning with a Molecule-R kit, I've moved on to having tubs of hydrochlorides in the kitchen. From gels, raviolis and caviars I love to experiment with new flavours and recipes. Just starting to see what i can cook in a vac pot, and using mr cream whipper for more exciting uses. James
  5. Living in London, I've found that tap water to be high in Calcium. When I mix in Sodium Alginate, I find that it begins to gel within a few hours. I've found that filtered water from a filter jug etc will yield better results for the SA bath. Remember to mix in the SA much more than you'd think and ideally leave it overnight in a covered tuppaware. I usually keep the same bath for a week or so in the fridge.
×
×
  • Create New...