I just received an email from Hervé This with a document briefly summarizing 20 years of molecular gastronomy seminars in Paris. He has kindly asked recipients not to hesitate with distributing the results, so I therefore share the pdf documents…
Read about the physics behind the balancing fork trick. 8. Experiment! Dare to experiment and try new ingredients and procedures. Do control experiments so you can compare results. When evaluating the outcome, be aware that your own opinions will be…
For TGRWT #2 I made banana marshmallows with parsley. The texture came out nice, but the initially fresh parsley flavour had become grassy/hay-like over night. The litterature I referred to last time suggested that the off-flavour is produced by oxidation…
