molecular gastronomy

Discussion in 'New User Introductions' started by cookingranny, Dec 6, 2010.

  1. cookingranny

    cookingranny

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    Hi - new to site and have burning ?s about molecular gastronomy.  Serious home foodie here and quite accomplished for a home chef.  Would love to try molecular gastronomy - where might I find actual cookbooks on it as well as equipment for the home chef.  Kits seem rather high priced and w/ science background, have access to things like syringes as well as several generic chemical compounds.  However, where might I find the "dingus" used to make foams? etc.  I am in southeastern WI but can (with effort) find my way around the 'net.
     
  2. gunnar

    gunnar

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  3. mezzaluna

    mezzaluna

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    Hi Cookingranny! I'd like to add my welcome to Gunnar's.

    I'm in the same vicinity (as you can see by my location); I don't know of anyone doing MG around here, at least on the same scale as, say, Grant Achatz in Chicago at Alinea. My husband and I had dinner there with Nicko and his wife, Colleen, a few years ago. I think there's a review here somewhere on this site....

    I don't know of any local sources for the equipment, either. If you find any of it, I'd be interested in hearing about it.

    Welcome to the community!

    Mezzaluna
     
  4. cookingranny

    cookingranny

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    I found soy lecithin at the great price of $5.10/lb at Milk and Honey - a health food store in Wauwatosa (GNC price of $10.- and best on line price I saw was $20.-/lb.) and CaCl2 at Laabs - approximately 27th and Wells in Milwaukee.  I ordered a couple of other things from chef rubber - also - syringes can usually be found in the animal dept of Fleet Farm or Farm and Fleet stores (they sell supplies for LARGE animals - cows, horses, etc and have those without Rx. 

    Did play with a gremolota foam using the lecithin - really enjoyed that - did not have the "bite" that gremolota may have.  Will try some spherification this evening using lemon to top a schnitzel.  We are enjoying the experimentation and having a great time in the kitchen - and that's what all this went for...

    Hope your holidays are all you could wish for.  Thanks for the welcome and I truly am enjoying the forum.
     
  5. cookingranny

    cookingranny

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    Found some chemicals locally and ordered others on line.  Tried a "gremolatta foam" yesterday and served it along side traditional gremolatta on osso bucco - found the foam quite nice, did NOT have the bite   the traditional may have.  Will play w/ spherification tonight - using lemon juice and serving on schnitzel. 

    We are certainly having fun in the kitchen - enjoying the experimentation and the results as well.  Since that was my whole purpose, I'd say mission accomplished.

    Thanks for your support - see ya 'round
     
  6. gunnar

    gunnar

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    sweet, keep it up.
     
  7. bazza

    bazza

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