posted by Dave Arnold As readers of this blog might know, I’m building my own rotovap. I think I can improve on the laboratory rotovap (I know I can). For the reasons to make a new one, see here. If you don’t know rotovaps, see here. Here is the condenser section of the new rotovap. […]
Posted by Mindy Lvoff Besides an impromptu margarita tasting during last week’s Hydrocolloids Intensive class, Nils and Dave also discovered a new recipe for polenta—one that doesn’t require the use of dried polenta, or any grains whatsoever. Instead, Nils and Dave use gellan, Kelcogel F (aka: low acyl), to turn a full-flavored chicken, porcini, and […]
posted by Dave Arnold In response to a rotovap post, Asbel Reyes wrote: What’s your thoughts on marrying a microwave, a superfreezer, a cold trap, and vacuum for instant freeze drying? Well, I haven’t tried that exactly; but I have dabbled with microwave vacuum dehydration (MVD). In October 2006, Johnny Iuzzini and I were working on […]
posted by Dave Arnold Nils and I finished teaching a two-day intensive hydrocolloid class today so we hadn’t managed to get any posts together. At the end of the class the perfect Friday evening post presented itself. One of the people in the class said how much he liked to use agave nectar in his tequila drinks. Nils and […]
We tend to use a lot of crème anglaise around here, usually as a base for ice cream, and we like to make our crème anglaise sous-vide because it’s a much easier process (see below). As a follow-up to our post about the effects of vacuum levels on protein texture, we decided to compare our […]
