Entries Tagged 'Food Science' ↓

via NYTimes.com

Brined meats end up gaining 10 percent or more of their original weight in water and salt. Then when they’re cooked to well done, their swollen muscle fibers can lose moisture and still have enough left to seem juicy. And the weakened fiber structure makes them seem tender as well.

So what’s not to like about a brined turkey?

via Slate Magazine

And here my son begins to get really nervous; realizing that he will have to eat not only something tomato-flavored but something that in shape and overall texture most closely resembles a tadpole.

via the New York Times Blog

Nutritionist and author Jonny Bowden has created several lists of healthful foods people should be eating but aren’t. But some of his favorites, like purslane, guava and goji berries, aren’t always available at regular grocery stores. I asked Dr. Bowden, author of “The 150 Healthiest Foods on Earth,” to update his list with some favorite foods that are easy to find but don’t always find their way into our shopping carts.

Food Hacking Wiki

Welcome to the Food Hacking Wiki. We invite you to check out our works in progress- recipes in development, dining projects, kitchen hack labs, research on products and techniques, and other culinary writing.

part molecular gastronomy, part geeks-at-play it’s an odd and fun read. for example

Hot chocolate Mousse
From Food Hacking

 

Recipe

 

225 g 30% cream
150 g 64% chocolate (Valrhona Manjari)
1 g xanthan gum

• Bring cream up to the boil and blitz in xantham gum.
• Whisk into chocolate.
• Pour into a heated Nitrous Oxide Siphon and add 4 charges. Dispense immediately.
  Developed and conducted by Sam and Marc for fun.

Development

• Push the cream element so there is more air in foam. Need to maintain richness and melting character
• Replace the cream element with boiling water to get a cleaner chocolate taste
• Try using foie gras, stabilized with deodorized cocoa butter.
• Leave out xantham gum.
• Flavor with mexican hot chocolate (cinnamon, vanilla).