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because citric acid... oh gosh acid, it's going to ddissolve the mac and cheese
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Apr 1, 2015 21:12
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| # ? May 11, 2024 14:49 |
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Bwee posted:yeah the oil is the fake cheese (well like the whey or whatever, cheese food) and the powders are probably sodium phosphate to emulsify the fake cheese oil into a brick of cheese industrial food science is weird |
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Apr 1, 2015 21:14
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all molecular gastronomy is is haute cuisine industrial food science it's really funny,
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Apr 1, 2015 21:15
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make sure you don't consume 1548 mg/kg per your weight or you might have a 50% chance to die |
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Apr 1, 2015 21:15
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acid in MY food?!?!? |
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Apr 1, 2015 21:17
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Bwee posted:all molecular gastronomy is is haute cuisine industrial food science it's really funny, i learned how sunny d is made and laughed because it's the scraps from real OJ. Also they use those scraps for mountain dew 
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Apr 1, 2015 21:17
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oh boy i can't wait to try bwee's mac and cheese num num nummy 
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Apr 1, 2015 21:19
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Spanish Manlove posted:i learned how sunny d is made and laughed because it's the scraps from real OJ. Also they use those scraps for mountain dew http://gizmodo.com/5825909/orange-juice-is-artificially-flavored-to-taste-like-oranges
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Apr 1, 2015 21:19
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lets make some steaks with meat glue next. |
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Apr 1, 2015 21:20
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transglutaminase is actually used a lot in molecular gastronomy lol
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Apr 1, 2015 21:21
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im gunna use msg because it's not bad
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Apr 1, 2015 21:21
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molecular gastronomy: paying $350 a person for people to make a mess on your table I really want to go to Alinea
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Apr 1, 2015 21:22
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i want one of those portable sous vide immersion circulators but i know i'll never use it |
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Apr 1, 2015 21:24
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BYOB Rachel posted:i want one of those portable sous vide immersion circulators but i know i'll never use it i'm gonna get the anova one |
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Apr 1, 2015 21:25
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BYOB Rachel posted:i want one of those portable sous vide immersion circulators but i know i'll never use it I have one of those and use it all the time (it's a cheap one that connects to a slow cooker)
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Apr 1, 2015 21:25
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joke_explainer posted:why do you keep thinking sodium citrate is an acid ( Cuz I'm a high school educated cook, and my exposure up to this point in Sodium Citrate is as follows: *Sophomore Chemistry: -ate suffix and I guess Sodium? denotes a salt. *The words "citric acid" and their culinary applications. *That you can mix it with a solid cheese and get a sauce *Eating sour skittles |
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Apr 1, 2015 21:36
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sous vide is awesome but molecular gastronomers arr so pretentious I want to puke on their hybrid lab coats/chef whites only so many applications of dry ice and guar gum can be utilized before it feels old hat |
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Apr 2, 2015 00:16
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| # ? May 11, 2024 14:49 |
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that makes a lot of sense |
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Apr 2, 2015 00:20
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