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By: andy

My buddy and I were discussing this the other day. We are both cooks and active in Molecular cooking, but we were talking about where to draw the line with e-numbers and additives. I strongly believe...

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By: Erik Fooladi

Andy, as an amateur home cook and science (chemistry) teacher trainer, I’d say that the distinction between what is experienced as “chemical additives” (with it’s corresponding E-number) and what you...

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By: andy

Erik, you make some very good points. I especially agree with you that one should remain honest. I feel that this is the most important rule, because if one is just using additives to “cheat” then to...

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By: Martin Lersch

Andy – thank you for your comments. I can understand your objections, but there are a couple of things you should consider (and Erik touches upon some of this). Most of the ingredients I listed are...

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By: Pharmacy advisor

Whether it is necessary to accept food additives at regular playing sports? Food additives are how much really useful? WBR LeoP

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By: blog.khymos.org » Blog Archive » Practical molecular gastronomy, part 4

[...] Emulsifiers, thickeners and gelling agents have almost become synonymous with molecular gastronomy for many. They can greatly alter the texture of foods and typically only a very small amount is...

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By: Daniel

I have to say, that I could not agree with you in 100% regarding Ingredients for molecular gastronomy, but it’s just my opinion, which could be wrong

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By: edwin

im from the philippines and molecular gastronomy is quite new. one of the commonly use item would be sodium alginate … is this the same alginate dental supplies sell ?

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By: andy

My buddy and I were discussing this the other day. We are both cooks and active in Molecular cooking, but we were talking about where to draw the line with e-numbers and additives. I strongly believe...

View Article


By: Erik Fooladi

Andy, as an amateur home cook and science (chemistry) teacher trainer, I’d say that the distinction between what is experienced as “chemical additives” (with it’s corresponding E-number) and what you...

View Article

By: andy

Erik, you make some very good points. I especially agree with you that one should remain honest. I feel that this is the most important rule, because if one is just using additives to “cheat” then to...

View Article

By: Martin Lersch

Andy - thank you for your comments. I can understand your objections, but there are a couple of things you should consider (and Erik touches upon some of this). Most of the ingredients I listed are...

View Article

By: Pharmacy advisor

Whether it is necessary to accept food additives at regular playing sports? Food additives are how much really useful? WBR LeoP

View Article


By: blog.khymos.org » Blog Archive » Practical molecular gastronomy, part 4

[…] Emulsifiers, thickeners and gelling agents have almost become synonymous with molecular gastronomy for many. They can greatly alter the texture of foods and typically only a very small amount is...

View Article

By: Daniel

I have to say, that I could not agree with you in 100% regarding Ingredients for molecular gastronomy, but it’s just my opinion, which could be wrong 🙂

View Article


By: edwin

im from the philippines and molecular gastronomy is quite new. one of the commonly use item would be sodium alginate … is this the same alginate dental supplies sell ?

View Article

By: andy

My buddy and I were discussing this the other day. We are both cooks and active in Molecular cooking, but we were talking about where to draw the line with e-numbers and additives. I strongly believe...

View Article


By: Erik Fooladi

Andy, as an amateur home cook and science (chemistry) teacher trainer, I’d say that the distinction between what is experienced as “chemical additives” (with it’s corresponding E-number) and what you...

View Article

By: andy

Erik, you make some very good points. I especially agree with you that one should remain honest. I feel that this is the most important rule, because if one is just using additives to “cheat” then to...

View Article

By: Martin Lersch

Andy - thank you for your comments. I can understand your objections, but there are a couple of things you should consider (and Erik touches upon some of this). Most of the ingredients I listed are...

View Article
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