Comments on: For the food science types http://www.jimseven.com/2007/08/16/for-the-food-science-types/?utm_source=rss&utm_medium=rss&utm_campaign=for-the-food-science-types James Hoffmann's blog. Thu, 29 Jul 2010 14:10:57 +0000 hourly 1 By: recent science related articles http://www.jimseven.com/2007/08/16/for-the-food-science-types/#comment-71248 recent science related articles Fri, 28 Sep 2007 14:05:26 +0000 http://www.jimseven.com/2007/08/16/for-the-food-science-types/#comment-71248 <strong>recent science related articles...</strong> Visit Today Www.fastuploadfiles.com MAx 1Gb file... recent science related articles…

Visit Today http://Www.fastuploadfiles.com MAx 1Gb file…

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]]> By: Simon James http://www.jimseven.com/2007/08/16/for-the-food-science-types/#comment-62722 Simon James Sun, 26 Aug 2007 12:58:48 +0000 http://www.jimseven.com/2007/08/16/for-the-food-science-types/#comment-62722 Great resource James. How far will this envelope be pushed I wonder? Simon. Great resource James.

How far will this envelope be pushed I wonder?

Simon.

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]]> By: David Pier http://www.jimseven.com/2007/08/16/for-the-food-science-types/#comment-62685 David Pier Sun, 26 Aug 2007 03:24:52 +0000 http://www.jimseven.com/2007/08/16/for-the-food-science-types/#comment-62685 An entire blog devoted to molecular gastronomy: http://moleculargastronomyingredients.blogspot.com/ An entire blog devoted to molecular gastronomy:
http://moleculargastronomyingredients.blogspot.com/

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]]> By: mentness/stuartlee http://www.jimseven.com/2007/08/16/for-the-food-science-types/#comment-62219 mentness/stuartlee Mon, 20 Aug 2007 21:28:03 +0000 http://www.jimseven.com/2007/08/16/for-the-food-science-types/#comment-62219 Love it Jim! Love it Jim!

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]]> By: Jeroen Veldkamp http://www.jimseven.com/2007/08/16/for-the-food-science-types/#comment-62080 Jeroen Veldkamp Sun, 19 Aug 2007 09:37:11 +0000 http://www.jimseven.com/2007/08/16/for-the-food-science-types/#comment-62080 http://www.elbulli.com/catalogo/catalogo/index.php?lang=en Dear all, on this link you will find the a lot of pictures of science food from El Bulli. A lot of these pictures are publiced in books, but there is a large collection publiced n this site! Enjoy the link... Jeroen Veldkamp http://www.elbulli.com/catalogo/catalogo/index.php?lang=en

Dear all,
on this link you will find the a lot of pictures of science food from El Bulli.

A lot of these pictures are publiced in books, but there is a large collection publiced n this site!

Enjoy the link…

Jeroen Veldkamp

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]]> By: luca http://www.jimseven.com/2007/08/16/for-the-food-science-types/#comment-61938 luca Fri, 17 Aug 2007 12:26:55 +0000 http://www.jimseven.com/2007/08/16/for-the-food-science-types/#comment-61938 Thanks for that, James. I'm wondering if you're cookbook collection is as large as your coffee collection. I'm also wondering what a day of eating nothing but hydrocolloid recipes would be like ;P Mmm ... roast beef espuma with potato foam and jellied gravy ... Cheers, Luca Thanks for that, James. I’m wondering if you’re cookbook collection is as large as your coffee collection. I’m also wondering what a day of eating nothing but hydrocolloid recipes would be like ;P Mmm … roast beef espuma with potato foam and jellied gravy …

Cheers,

Luca

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]]> By: David Pier http://www.jimseven.com/2007/08/16/for-the-food-science-types/#comment-61853 David Pier Thu, 16 Aug 2007 05:23:41 +0000 http://www.jimseven.com/2007/08/16/for-the-food-science-types/#comment-61853 An interesting compendium of recipes, but it doesn't contain any information, except by inference, on the differences between the gums (a.k.a. hydrodcolloids, why use a long word when a short one is more accurate) besides typical concentrations. There are many differences in the gelling properties, temperature and pH sensitivity, reactions with particular ions such as calcium (e.g. milk), interactions with other gums, pseudoplasticity (also called shear thinning, a property that must be understood to effectively use these gums), etc. There are also many different purity grades, strength grades, and other variations available for each of these gums, so don't be surprised if your hydroxymethylcellulose doesn't do the job the way the recipe suggests it will. Besides Wikipedia, I've found this company's website provides some very useful information: http://www.ticgums.com/store/prod_FN.asp Note that most of these gums count as dietary fiber, so if you work this into your coffee drinks, they will perform an additional dietary need. Watch out, there isn't much separating a creamy mouthfeel from a slimy mouthfeel... An interesting compendium of recipes, but it doesn’t contain any information, except by inference, on the differences between the gums (a.k.a. hydrodcolloids, why use a long word when a short one is more accurate) besides typical concentrations. There are many differences in the gelling properties, temperature and pH sensitivity, reactions with particular ions such as calcium (e.g. milk), interactions with other gums, pseudoplasticity (also called shear thinning, a property that must be understood to effectively use these gums), etc. There are also many different purity grades, strength grades, and other variations available for each of these gums, so don’t be surprised if your hydroxymethylcellulose doesn’t do the job the way the recipe suggests it will.
Besides Wikipedia, I’ve found this company’s website provides some very useful information:
http://www.ticgums.com/store/prod_FN.asp
Note that most of these gums count as dietary fiber, so if you work this into your coffee drinks, they will perform an additional dietary need.
Watch out, there isn’t much separating a creamy mouthfeel from a slimy mouthfeel…

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]]> By: Grendel http://www.jimseven.com/2007/08/16/for-the-food-science-types/#comment-61841 Grendel Thu, 16 Aug 2007 01:05:28 +0000 http://www.jimseven.com/2007/08/16/for-the-food-science-types/#comment-61841 James - thanks for that link, I'd love to play with a few of those and see what I can come up with in the way of a semi-solid epsresso or even a latte - huge entertainment potential plated as a dessert with a liquified version of a traditional dessert dish served in a demitasse in a reversal of 'coffee and dessert'. . . James – thanks for that link, I’d love to play with a few of those and see what I can come up with in the way of a semi-solid epsresso or even a latte – huge entertainment potential plated as a dessert with a liquified version of a traditional dessert dish served in a demitasse in a reversal of ‘coffee and dessert’. . .

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]]> By: Nick http://www.jimseven.com/2007/08/16/for-the-food-science-types/#comment-61840 Nick Thu, 16 Aug 2007 01:03:58 +0000 http://www.jimseven.com/2007/08/16/for-the-food-science-types/#comment-61840 "Movement" indeed. Four 2007 WBC Day 1 national barista champions... all whipping out the "Sodium Alginate Calcium Chloride" sphericals... Yipes. “Movement” indeed.

Four 2007 WBC Day 1 national barista champions… all whipping out the “Sodium Alginate Calcium Chloride” sphericals…

Yipes.

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