Molecular Gastronomy - Molecular Egg
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Find everything you need to experiment at home at http://MolecularGastronomy.com. And for more molecular gastronomy recipes, go to http://bit.ly/MolecularRecipes.
Comments
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What size glass container are you using for the sodium alginate bath?
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Eh, why did he slice that bit in half?
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so its a Vegan egg?
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WOAH, can you tell me what tsoundtrack is this?
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Just realized that those chinese fake eggs are molecular gastronomy.
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This is like a great way to trick people thinking its just egg.
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its better to just make pouched egg, i guess because its easier and its not using this chemicals
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The taste is like the egg?
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How long do the finished components last, in or out of the fridge?? For example, could you make this the day before or the morning of a dinner party? Thanks in advance! :)
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wow pretty mind blowing.... its kind of daunting to get started in molecular gastronomy i feel. like a whole other world i didnt even know about.
any starter recipes and info on where i should start? -
Why sometimes you put Sa in meal and Cl in bath and sometimes Cl in meal and Sa in bath???
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This is more chemistry skill than actually cooking skills.
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Awesomeee !!! Admirable
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What is the amount of water for sodium alginate bath in this recepie ? Thanks :)
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The larger bubbles have always reminded me of egg yolks and it was quite satisfying to see you embrace that.
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Yo, i'm at the novice level of modernist cooking. I do some sous vide and chamber sealing, as well as some spherification.
What equipment do I need to up my game? Im looking for a temp controlled dehydrator. Im also looking for a temp controlled mini fridge, but i can only find full sized models in the U.S. -
@tomas paz: That depends on the additive! Here you go:
for Agar agar, Gellan Gum, Kappa & Iota Carrageenan, Sodium Alginate and Soy Lecithin 1 sachet = 2 g
for Calcium Lactate and Citric Acid, 1 sachet = 5 g
for Xanthan Gum, 1 sachet = 1 g
for Cold Soluble Gelatin, 1 sachet = 4g -
how many gramms does each sachet contain?
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I have always been interested in molecular gastronomy and am so excited to learn that I can experiment at home....most of our prcoessed food have chemicals in them....are the chemicals used in molecular gastronomy safe to eat? I recognize soy lecithin and others as listed in processed ingredients...
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Hi chef,
Base of what country the measurement that you use ? ( USA, AU/NZ or EU )
3m 48sLenght
791Rating