Sherbet (molecular gastronomy)

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One of the best things about being a kid is experimenting in the kitchen. By using three common kitchen ingredients you can make your very own sherbet. This recipe is one I have invented, but if you experiment further and … Continue reading

No fuss ice cream mix (for use with dry ice or liquid nitrogen)

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Home made ice cream is a wonderful treat and really rewarding activity. But it can take time to make a proper anglaise and to freeze your ice cream. To reduce ice cream making time, you can use the simple recipe … Continue reading

Ingredient – calcium lactate

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Name: calcium lactate Colour: white powder Flavour: no real flavour, slight acidic aftertaste Chemical composition: C6H10CaO6 E number:  E327 What is it? Calcium lactate is a salt that is used as an ingredient in food and medicine. Where does it come from? Calcium lactate can … Continue reading

Ingredient – sodium alginate

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Name: sodium alginate Colour: light beige powder Flavour: no flavour Chemical composition: NaC6H7O6 E number:  E401 Notes: has a slimy mouth feel if eaten straight. I just tried it and wouldn’t recommend it!  What is it? Sodium alginate is gum that is … Continue reading

Using dry ice to make ice cream (molecular gastronomy)

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Homemade ice cream is a wonderful treat and really rewarding activity. But it can take time to freeze your creations. To eliminate the need for expensive ice cream machines and to reduce cooling time (and effort) why not make it … Continue reading