by Kimberly Schaub | Jul 30, 2012 | Food Industry
Carbonation is weird, and I’ve gotten to where I only seek out carbonated beverages when I eat Mexican food or need a vector for my vodka. Though it’s not ground-breaking, I started exploring carbonating fluid gels, based on Russel Karath’s blog post...
by Kimberly Schaub | Jul 6, 2012 | Food Industry
The technique of spherification is essentially a controlled gelling process. At the point where two different foods meet, a membrane forms. In “direct spherification,” alginate, a seaweed-based hydrocolloid, is blended into Liquid A. It reacts with the...
by Kimberly Schaub | Jun 30, 2012 | Food Industry
Courtesy of Nathan Crave These last few weeks have been almost as busy as the month of May. We had the joy of cooking for a few charities and sharing our food with children at a Montessori school. While it is awesome to cook for celebrity chefs, there is something...
by Kimberly Schaub | Jun 6, 2012 | Food Industry
I work here! OMG! Here’s an introduction to the books that the Modernist Cuisine marketing team put together. Most people wonder why in the world you’d want such a huge-mongous book in the kitchen or on your extra-tall bookshelves, but since starting at...
by Kimberly Schaub | May 30, 2012 | Food Science
Photo by Paul Alhadef at the Pueblo Library Molecular Gastronomy – my favorite application of science. In his introduction to Molecular Gastronomy, editor Albert Sonnenfeld says that “molecular gastronomy deals with culinary transofmrations and the sensory phenomena...
Recent Comments