Molecular Gastronomy

Blog, Forum and Recipes dedicated to Molecular Gastronomy

[Immersion Circulator @Addelice]

The swid, Addelice Immersion Circulator dedicated to sous vide available again http://www.addelice.com/shop/default/sous-vide-cookery.html

[Jean-François @Sousvidecooking]

Beef filet cooked sous vide in a 55°C public steam-bath. Hey Mr. Manager, do you call this medium-rare? http://tinyurl.com/39w7mup

[Jean-François @Sousvidecooking]

Are Douglas Baldwin Sous Vide Tables Correct? Review of Baldwin tables with a Salmon Mi-Cuit et 47°C http://tinyurl.com/yhngv3o

[Molecular Gastronomy @MolecularCookin]

@justcookit Khymos is your friend: http://is.gd/75jol

[Molecular Gastronomy @MolecularCookin]

RT @Sousvidecooking Pro Sous-Vide Kit consisting of a chamber vacuum sealer and the swid immersion circulator http://is.gd/55U12

[Molecular Gastronomy @MolecularCookin]

@justcookit the pacojet is more of a router than a blender - smth like that: http://is.gd/54BaK

[Molecular Gastronomy @MolecularCookin]

@justcookit It would be great to have more useful recipes with 'molecular' ingredients - not just those special fx.

[Molecular Gastronomy @MolecularCookin]

RT @Sousvidecooking: Sous vide: Meat and poultry times and temperature from Thomas Keller http://tinyurl.com/nolokr

[Molecular Gastronomy @MolecularCookin]

Awesome! RT @Sousvidecooking: Sous vide at home - my 72 hours pork ribs trial was a success! http://bit.ly/ukgSh

[Molecular Gastronomy @MolecularCookin]

Addelice Twitted youtube video of its new immersion circulator http://tinyurl.com/n3lqyv

[Molecular Gastronomy @MolecularCookin]

@v_a_l_ sure! ;)

[Molecular Gastronomy @MolecularCookin]

RT @Maynardcomau: All you ever needed to know about Sous Vide cooking - http://bit.ly/pTLYR

[Molecular Gastronomy @MolecularCookin]

How do sous-vide precision temperature controllers work? http://is.gd/10a37

[Molecular Gastronomy @MolecularCookin]

More interesting home sous-vide creativity: http://is.gd/WXXT

[Molecular Gastronomy @MolecularCookin]

In addition to El Bulli and La Terraza (http://is.gd/MeAn), you can also enjoy Ferran Adria creations here: http://is.gd/MeKR

[Molecular Gastronomy @MolecularCookin]

Sous-vide cooking times for a couple of products as suggested by waterbath manufacturer ICC: http://is.gd/Leve

[Molecular Gastronomy @MolecularCookin]

Great low-fi sous-vide creativity: http://is.gd/KsW6

[Molecular Gastronomy @MolecularCookin]

Flavour pairing! http://is.gd/I0Z5

[Molecular Gastronomy @MolecularCookin]

For all sous-vide enthusiasts: price comparison table of immersion circulators http://is.gd/HWqg

[Molecular Gastronomy @MolecularCookin]

Molecular 'caviar maker' DIY: http://is.gd/DtfG and http://is.gd/Dtip