Tag Archives: Molecular Gastronomy

Molecular Gastronomy Gifts For The Cooks In Your Life

28 Monday Nov 2011

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New Food Books

Are you looking for the perfect gift for your favorite foodie?  Take a look at our in-depth three-part series of the items used in cooking Modernist Cuisine from earlier this year:

The Price Of Cooking Modernist Cuisine, Part I: Tools And Gadgets
The Price Of Cooking Modernist Cuisine, Part II: Food Additives
The Price Of Cooking Modernist Cuisine, Part III: Cookbooks And Other Resources

The prices might have changed since so click on through to see what they’re currently going for. Some new books have also come out that deserve mention as well:

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Video: DIY Cotton Candy Machine from a Blender and a Tin Can

10 Friday Dec 2010

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Do try this at home, but don’t burn your house down!

This turned out to be one of the more dangerous machines I’ve ever built.  The goal was to make a cotton candy machine out of parts I had lying around.  The finished product was an aggressive, 1/2 horsepower, 4000°F beast of a machine that lasted long enough to prove itself before dying of awesomeness.

If you want to build a cotton candy machine at home, all you need is:

  • A tin can, like a tuna or dog food can
  • A drill with a very small drill bit
  • A motor (ex, your drill, an old CD player, a blender)
  • A heat source, such as a propane torch, a lighter, or the coils from an old toaster
  • A bucket to catch the cotton candy, or alternately a sheet of paper to wrap around the assembly
  • Sugar

Follow the steps in the video to see just how easy this machine is to build.  Oh, and don’t forget… safety first.  My favorite part of this project was setting up a blast shield in front of the camera before we turned on the machine.

cotton candy build
Special thanks to Victor (@sphing) for filming!

Scott

Instant Champagne.

03 Friday Sep 2010

Posted by in carbonation

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Bubbles baby. That’s what it’s all about.

I purchased a soda siphon and I have been working with it for a few weeks now.  Keys to success using a soda siphon…..finding the right temperature in order to have bubbly bliss in a carbonated creation.    Let’s just call this “Instant Champagne 1.0”.  Good things happened but ideal achievements were not met.

Eric

Soda Siphon Experiments Coming Soon……

27 Friday Aug 2010

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I bought a soda siphon and I’m really excited to start working with.  I would like to combine some of the work we did with the whipped cream dispenser then turn it over to this apparatus in order to carbonate our drinks……what….I like bubbles!

Another thing I want to start working on is a good base for infused sodas.  Most sodas today are flavored with high fructose corn syrup and while there is a segment of the population that has a brain aneurysm when they hear about HFCS I just like the taste of real sugar.  If HFCS tasted like real sugar then I wouldn’t care.  Most sodas just have a simple syrup mixture which is just a 50/50 of water to sugar then the flavors are infused from there and most of the time they are artificial….I’m looking at you Coke and Pepsi.   While there have been the natural soft drinks that have come out (Jones and others) I feel like they have been missing something.   If my sodas take off I’ll promise not to burn Michael Jackson……

Another thing I want to do with the soda siphon is make sparkling wines. I realize that this process is achieved through secondary fermentation in the wine world but there are some wineries that do pump in CO2 without worrying about secondary fermentation.  I’m not a big fan of wine but wine that bubbles and sparkles?!?!?!?! You have my attention!

I’ll post my findings here over the next week so stay tuned!

Eric