Playing with Food; Home Edition
November 7, 2010 3:35 AM Subscribe
posted by twoleftfeet (26 comments total)
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- the use of industrial and scientific processes in the culinary arts - has been discussed before
, but in the last few years a number of tools and techniques have appeared that make some of the fancy pantsy schmanzy creations
of molecular gastronomy possible for the home cook...
- Sous-vide cooking, which involves immersing vacuum-sealed foods in a hot water bath for long periods of time, can result in very flavorful foods and unusually tender meat. Commercial sous-vide units for the home appeared last year but they cost around $500. For far less, you can build one yourself from a slow cooker or explore the technique with just a pot and stove or even a beer cooler. (Previously)
- The Anti-Griddle rapidly freezes the surface of anything placed on it. Commercial units sell for over $1000, but you can do the same thing
with dry ice to make, say, pudding popsicles that are hard and cold on the outside but soft and warm on the inside.
- Agar, pectin, xanthan, and lecithin are widely available hydrocolloids; they gel liquids. There is a wonderful hydrocolloid recipe collection. Make something like lavender soda spheres or wine jelly or tasty foams; lemon foam or wasabi foam, for instance.
- Agar can also be used in gelatin filtration, which produces clear liquids having the intense flavor of any food. You can do this quickly with almost no equipment.
- Guns that blow smoke are relatively cheap. Try smoking some wine.
- More ideas: Make carbonated fruit. How about snail porridge or bacon and egg ice cream or chocolate cake with pop rocks?