Posts by ChefBoyarG

Made mozzarella last night following Ideas In Food recipe pretty much to the "t". Only difference aside from kneading time, was we were unable to get the milk down to 50F for the initial step, so tossed the lipase and citric acid in when...

Check out Come In, We're Closed for some family meal inspiration. The Spanish rice pudding from the Mugaritz section is pretty great.

Combine 1c dark corn syrup, 1c sugar, 1 tbsp vinegar stir to combine, bring to a boil, cook to 300F, stir in 1tbsp baking soda off heat and dump into greased foil lined baking tray, allow to cool until hardened.

Hey all. I have been trying to make sponge toffee with the texture of a Crunchie bar for a long time now and have finally partially succeeded. I got really excited when I broke off a piece and saw a very dense tiny bubble structure just...

I recently received the worst service since moving to my current city - sat down at the bar and told the bartender I was meeting someone. He didn't bother Asking if I wanted anything to drink while I waited and moved on to chatting with...

I second any of the Keller books and Fergus Henderson book.The French Laundry Cookbook is awesome. Ludobites, Ideas In Food and Modernist Cuisine if you can afford it or find it at a library. Art Culinaire is a pretty hit publication and...

It may be easier to see what happened if you write out your procedure with approximate amounts used.

There is also a high viscosity variety that sets at around 132F that they carry which may be a little more applicable to what you're trying to do.

There are a whole bunch of methycellulose varieties out there, so you really need to find one that is well suited to the task. Something like methocel f50 is great for foams and "meringues" but would fail miserably if put up to your...

Hey all. Tried making a pomegranate mousse today using solely xanthan and it didn't quite come out the way I was expecting. It extruded from the whipped cream canister looking like a mousse then immediately bubbles were noticeable. i ...