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