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Joseph Lee
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iSi whip makes this cocktail a lot easier to make.

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It looks like an egg and feels like an egg, thanks to a whole host of hydrocolloids.

Anyone catch the end of the cooking issues podcast today?  About a pill that sobers you up?  Research article linked below.

Right now this is an injection in mice, but if they can make this orally bioavailable and it's safe in pill form, then these guys might be the world's first trillionaires.  They combined two enzymes together in a nanocomplex to metabolize alcohol.

Title: Biomimetic enzyme nanocomplexes and their use as antidotes and preventive measures for alcohol intoxication. 

From the abstract: "We show that nanocomplexes containing alcohol oxidase and catalase could reduce blood alcohol levels in intoxicated mice, offering an alternative antidote and prophylactic for alcohol intoxication."

http://www.nature.com/nnano/journal/vaop/ncurrent/full/nnano.2012.264.html

With the community growing, what are the mods' opinions on posting guidelines?  I like this community because it has a narrow focus compared to other food-based communities.  Some of the recent recipes, while nice, don't involve modernist ingredients or techniques, which distracts from what I would like to read about.

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Making Akelarre's Distilled Lobster at home - lobster cooked tableside in a coffee vacuum siphon.  This presentation is a lot of fun.

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Anyone catch Parks and Rec this week with the beer cotton candy?  Who has a cotton candy machine and wants to dehydrate guinness sugar for two weeks?  http://www.thequenelle.com/2009/05/guinness-cotton-candy.html

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I ran into this question while attempting to reverse engineer Momofuku Ko's puffed egg: how do you hydrate methylcellulose in eggs?  Add the methylcellulose to a small amount of hot water first?  Maybe pasteurize the eggs sous vide at 135F and then immediately break the eggs open to blend the methylcellulose into hot eggs?

http://www.gratuitousfoodity.com/2013/01/01/puffed-egg-with-bacon-dashi/

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