Posted by Dave Arnold So I’ve finally decided to build my own rotovap. If you aren’t familiar with rotovaps, check out our primer. Besides the fun of making my own, here are the problems I hope to address: Rotovaps are big Rotovaps are fragile Rotovaps are expensive Rotovaps are complex The vacuum seals on rotovaps […]
posted by Dave Arnold Sous-Vide cooking is any cooking that involves a vacuum bag (as opposed to low temperature cooking, which is all about temperature control, and doesn’t necessarily involve a vacuum). For a post on our sous-vide class, see here. Soon (i.e., if we ever get around to it) we hope to post a […]
Posted by Mindy Lvoff Remember that butter syrup that we mentioned in our Red Hot Poker post? Â You know, the one where we emulsified butter and water together with the help of a handy little blend of gum arabic and xanthan gum from TIC Gums (TIC Pretested Ticaloid 310 S). Â Well, we found that just […]
Posted by Mindy Nguyen We’ve “skÃ¥led” a lot of people over the past four months. After explaining the history of the Skoal Project and the significance of the great Max von Sydow (can you believe that there are people out there who still haven’t heard about this?), we set them on their mark and let […]
If you don’t know about the skoal project click: here. So, you’ve seen Regis skÃ¥ling at the Food Inc. Premier party last week; but how about this: Christine Baranski. Famed actress of stage and screen. One hell of a skÃ¥ler. And this: And this: And one of our own: BTW. We currently have a backlog […]
