Hi - new to site and have burning ?s about molecular gastronomy. Serious home foodie here and quite accomplished for a home chef. Would love to try molecular gastronomy - where might I find actual cookbooks on it as well as equipment for the home chef. Kits seem rather high priced and w/ science background, have access to things like syringes as well as several generic chemical compounds. However, where might I find the "dingus" used to make foams? etc. I am in southeastern WI but can (with effort) find my way around the 'net.
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hello and welcome. I don't do any MG (although I would like to try a foam or two) but after a quick search around here I found several threads already started.......and among them
http://www.cheftalk.com/forum/thread/58516/molecular-gastronomy this one has some posted links from various members and suggestions for books
See you around and best of luck.
Hi Cookingranny! I'd like to add my welcome to Gunnar's.
I'm in the same vicinity (as you can see by my location); I don't know of anyone doing MG around here, at least on the same scale as, say, Grant Achatz in Chicago at Alinea. My husband and I had dinner there with Nicko and his wife, Colleen, a few years ago. I think there's a review here somewhere on this site....
I don't know of any local sources for the equipment, either. If you find any of it, I'd be interested in hearing about it.
Welcome to the community!
***It is better to ask forgiveness than beg permission.***
I found soy lecithin at the great price of $5.10/lb at Milk and Honey - a health food store in Wauwatosa (GNC price of $10.- and best on line price I saw was $20.-/lb.) and CaCl2 at Laabs - approximately 27th and Wells in Milwaukee. I ordered a couple of other things from chef rubber - also - syringes can usually be found in the animal dept of Fleet Farm or Farm and Fleet stores (they sell supplies for LARGE animals - cows, horses, etc and have those without Rx.
Did play with a gremolota foam using the lecithin - really enjoyed that - did not have the "bite" that gremolota may have. Will try some spherification this evening using lemon to top a schnitzel. We are enjoying the experimentation and having a great time in the kitchen - and that's what all this went for...
Hope your holidays are all you could wish for. Thanks for the welcome and I truly am enjoying the forum.
Found some chemicals locally and ordered others on line. Tried a "gremolatta foam" yesterday and served it along side traditional gremolatta on osso bucco - found the foam quite nice, did NOT have the bite the traditional may have. Will play w/ spherification tonight - using lemon juice and serving on schnitzel.
We are certainly having fun in the kitchen - enjoying the experimentation and the results as well. Since that was my whole purpose, I'd say mission accomplished.
Thanks for your support - see ya 'round
Hi cookingranny take a look at these recipes, you will have more fun with these. Some of the ingredients can be sourced from health food stores or Asian supermarkets.