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Topic: Marc Powell - Food Hacker's Guide to Molecular Gastronomy

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JZY	72

09-04-2008 04:18 AM ET (US)

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domc4tnocobo	71

08-17-2008 08:35 AM ET (US)

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Font	70

07-15-2008 02:16 PM ET (US)

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kalison	69

07-07-2008 11:23 PM ET (US)

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JZY	68

07-01-2008 10:38 PM ET (US)

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Niko Anagnostou	67

06-27-2008 11:43 PM ET (US)

That is a lot of Lecithin but it will work just hope it does not have that taste... which it should be tasteless

BRUNO	66

06-26-2008 01:14 AM ET (US)

TY SIR

serenitychef	65

06-26-2008 12:50 AM ET (US)

I would like to know more about the centrifuge, how it works, sounds interesting.

serenitychef	64

06-26-2008 12:29 AM ET (US)

To answer bruno's question, about 2T per cup of liquid should make a great froth. I like to use 1T dry and 1T liquid to me that makes a really good froth.

Font	63

06-22-2008 09:48 AM ET (US)

Blog	62

06-21-2008 06:04 PM ET (US)

	61

06-20-2008 04:56 AM ET (US)

Deleted by topic administrator 06-25-2008 02:32 AM

sunglow	60

06-17-2008 02:35 AM ET (US)

bier	59

06-12-2008 11:33 PM ET (US)

guangpanzhizuo

ridethespiral	58

06-10-2008 03:42 PM ET (US)

Hey guys, I was accepted to stage at Mugaritz and have questions about it.. One of which is do you have to serve in the foh? message me at: millerinoATgmailDOTcom.

Thanks

www.soussurvivor.wordpress.com

oOgerryOo	57

12-15-2007 06:38 PM ET (US)

Hi,
I'm Gerald.

Just saying hey - I'm new.

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All messages 57-72 of 72 41-56 >>