Comments for Toastable | healthy food and molecular gastronomy

Comment on Gabrielle Hamilton Visits Yale by earl lee

earl lee — Mon, 09 Apr 2012 17:27:52 +0000

Why are you still no where to be found on Facebook? D:

Comment on Gabrielle Hamilton Visits Yale by Handson Wu

Handson Wu — Mon, 09 Apr 2012 17:01:11 +0000

look at Mrs. Big Shot Hamilton… pshhh I enjoy breakfast at 8am at the Balthazar too

Comment on Sous-vide by earl lee

earl lee — Fri, 30 Mar 2012 18:16:30 +0000

Thanks! I’ve noticed that too. The benefits of not having to worry about it too much still applies though. As for the topic of botulism growth, there is a very scientific paper by a guy named Douglas Baldwin that goes in-depth about the safety of sous-vide cooking.

http://www.douglasbaldwin.com/sous-vide.html

Definitely worth a look!

Comment on Sous-vide by Minsu Son

Minsu Son — Thu, 29 Mar 2012 06:44:45 +0000

Hey,
Over the past year, I’ve been studying a variety of culinary techniques. I recently looked back upon the science of cooking sous vide. I discovered quiet a few things. One, if you keep the product in the water bath for too long, the product may take on a mushy texture. Also you should only hold products in a water bath for the time necessary to cook it, up to four hours. Because cooking sous vide is at such low temperatures, you risk growth of botulism and other bacteria. Just thought I would give you a heads up!

Comment on Watermelon Caviar, an Introduction to Molecular Gastronomy by interested

interested — Mon, 27 Feb 2012 00:12:20 +0000

Will do!

Comment on Watermelon Caviar, an Introduction to Molecular Gastronomy by earl lee

earl lee — Sun, 26 Feb 2012 19:07:36 +0000

Yes, tell me how it goes!

Comment on Watermelon Caviar, an Introduction to Molecular Gastronomy by interested

interested — Sun, 26 Feb 2012 18:44:28 +0000

Im just soo interested with this! If you wanted tiny droplets, could you use a syringe with a needle?

Comment on Watermelon Caviar, an Introduction to Molecular Gastronomy by earl lee

earl lee — Sun, 12 Feb 2012 01:43:38 +0000

The size of the caviar is actually pretty small. The picture may distort a sense of scale because there really isn’t anything in that picture besides the caviar. If you do, however, want to try making larger spheres, use a syringe with a larger nozzle or even just a eye dropper. Increasing the viscosity of the liquid will also allow larger droplets to form before it drips, but I would avoid doing so because that compromises the taste/texture of the final product.

Comment on Cava Mezze Grill by earl lee

earl lee — Sun, 12 Feb 2012 01:41:00 +0000

Yes, sir!

Comment on Cava Mezze Grill by Handson Wu

Handson Wu — Thu, 09 Feb 2012 17:59:12 +0000

Comment on Watermelon Caviar, an Introduction to Molecular Gastronomy by jordyn

jordyn — Wed, 25 Jan 2012 03:34:28 +0000

I attempted this yesterday and was unabsorbed to achieve the medium sized circles in your picture. Is there any tips to getting larger “caviar” in particlular? Can you use a larger syringe?

Comment on About by jordyn

jordyn — Wed, 18 Jan 2012 06:58:07 +0000

I Kent anything not Anthony. Stupid automatic spell check.

Comment on About by jordyn

jordyn — Wed, 18 Jan 2012 06:56:09 +0000

Yale. Impressive.
Anyway, I also have a similar problem u did with the packaged food today. The past few months or so ive turned to cooking. I am not to good yet, but molecular gastronomy really interested me. Particularily pearls, or “artificial caviar” I’m looking forward to introducing new healthy interesting food to my diet. If only the needed chemicals weren’t so exotic, and frankly, for a teenager, a tad expensive. Oh well.

And also, why is your website called toastable? I haven’t found Anthony on toast here. :)
Thanks for all the work u put into this website. I think I speak for everyone when I say both you and it rocks!

Comment on Mango Ravioli, Like Watermelon Caviar by jordyn

jordyn — Wed, 18 Jan 2012 06:43:21 +0000

Are there any differences making the larger ravioli than the caviar? Other than obviously squirting in more juice.

Comment on Watermelon Caviar, an Introduction to Molecular Gastronomy by earl lee

earl lee — Wed, 18 Jan 2012 04:46:50 +0000

Yes, in most cases, any replacement liquid will work. You’ll have to experiment and try, though. Sometimes, the acidity of the liquid—in this case watermelon juice—prevents encapsulation.

Unfortunately, I do not know of any brick-and-mortar stores that sell alginate or calcium chloride.

Comment on Watermelon Caviar, an Introduction to Molecular Gastronomy by jordyn

jordyn — Wed, 18 Jan 2012 04:14:31 +0000

Can you use any juice or flavoring to replace the watermelon, as long as it is the same total volume? And are thereany non-internet stores where the chemical ingredients may be purchased that you may know of? Thank you and love your site!

Comment on Broccoli Puree by earl lee

earl lee — Tue, 10 Jan 2012 01:03:30 +0000

Great idea. Thanks for the tip!

Comment on Broccoli Puree by Minsu Son

Minsu Son — Mon, 09 Jan 2012 07:09:02 +0000

When you make the puree, if you want to go even healthier, dont add cream. If you put the broccoli immediately into the blender with some the stock that you used to steam the broccoli. The more stock you add the thinner the consistency and texture. Then, once its the consistency you want you can add the cheese for flavor and give it another quick blitz to fully incorporate the cheese.

Comment on Hangawi by Restaurant Review: Danji & Cafe Habana | Toastable | healthy food and molecular gastronomy

Fri, 30 Dec 2011 02:57:10 +0000

[...] most Korean restaurants. In fact, the only reason I would eat Korean food out is to eat at Hangawi, which does not necessarily trump my mother’s cooking in quality but offers unique Korean [...]

Comment on Caspian House of Kabob by robyn

robyn — Tue, 06 Dec 2011 22:35:57 +0000

hey I was wondering if you know where i might find sodium alginate locally….i need it asap