Molecular Gastronomy is just a long four-letter word

Posted by Dave Arnold “Molecular Gastronomy” is a term promoted far and wide by a French guy named Hervé This.  He is, to say the least, a controversial figure in the world where science meets cooking.  The press has latched onto the term, and it is currently in wide usage. People mainly use the term […]

Best way to chill a glass? With liquid nitrogen.

Posted by Mindy Lvoff Remember that “wish list” we talked about in our centrifuge post? One of our “dreams come true” was getting our liquid nitrogen dewar. People questioned whether or not we’d be able to find enough uses to justify a 160-liter dewar… Well, we have. In fact, we order refills from TW Smith […]

Upcoming Classes: Hydrocolloids Intensive

Posted by Mindy Lvoff Since we’re in the midst of our Sous-Vide Intensive class, I just wanted to post a reminder about the next Advanced Studies class that Nils and Dave are teaching. “Magic Potions: Hydrocolloids” covers the ins & outs of using hydrocolloids in the kitchen. The 2-day class starts June 25th and can […]