About the Modernist Ingredients and Equipment Forum

One of the hardest things to understand is all of the modernist equipment and molecular gastronomy ingredeints. Hopefully this modernist equipment forum will help people get their questions answered from people already using the equipment and ingredients they are struggling with. It's also a great place to talk about modernist cooking techniques.

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Modernist Ingredients and Equipment Forum Topics

Here is a list of what is currently going on in the Modernist Ingredients and Equipment Forum.

Topic	Replies	Last Post
White Chocolate Clouds instructions Posted By Rich	3	Over 5 Years Ago By WaferSafer
Modernist Measurements Posted By napo star	2	Over 5 Years Ago By Jammy
Using Agar and Kerrageenan for candies Posted By Lindsey S	0	-
Sodium Alginate immediately gels my liquid? Posted By RichardJ	2	Almost 6 Years Ago By RichardJ
Time/Temp ruler question Posted By OldNick	3	Almost 6 Years Ago By Jason Logsdon
Magnetic Stirring Device Posted By scp_kitchen	0	-
ice cream stabilizer Posted By cooking queen	0	-
How to use an electric stove? Posted By JaydenDaniel	0	-
Proper wine storage Posted By Meagan	0	-
Sous Vide Supreme Meat Size Limit? Posted By jakejake	0	-
Food & Wine Sous Vide from HSN Posted By Sherman	0	-
$1 Brand New Instant Read Thermometer Posted By fine-chef	9	About 7 Years Ago By Sherman
Xanthan gum whitening Posted By ChrisLehrer	0	-
Ultratex 3- 8 Posted By gamerz14er	0	-
Electric Smoker under $100? Posted By janetg	0	-
Get involved in 3D printed food research! Posted By FoodPrintTom	2	Over 7 Years Ago By janetg
Xanthan thickened dish won't freeze solid Posted By Alison Nalder	0	-
Ziploc bags: what's too long or too hot? Posted By gfalk	2	About 8 Years Ago By Arcanine
Sous Vide Rack Posted By ChefMarsh	0	-
Methocel problem Posted By Chef Alan	0	-
Calcium Lactate vs Calcium Lactate Gluconate Posted By gometric	1	Almost 9 Years Ago By Jason Logsdon
Shelf life Posted By gometric	1	Almost 9 Years Ago By Jason Logsdon
Questions about Xanthan Gum Posted By Opiyel	5	About 9 Years Ago By Jason Logsdon
Another question on the size of a whipper Posted By DougWeller	3	Over 9 Years Ago By Jason Logsdon
Cooking Torch Posted By MaryS	1	Over 9 Years Ago By Desert Rat
vacmaster vp112 Posted By	7	Over 9 Years Ago By
Food Directory Posted By	0	-
Food Saver Posted By Ron Payne	2	Over 9 Years Ago By
iSi Whipper Posted By	2	Over 9 Years Ago By
SphereMagic and Algizoon - Fast Hydrating Posted By Liz Biss	0	-
Gelling agents closest to normal gelatin that set at room temperature. Posted By James	2	Almost 11 Years Ago By Jenny T
Calcium Chloride and Potassium Nitrate / Saltpetre Crystalline Salt Posted By James	1	Almost 11 Years Ago By Jason Logsdon
Substitute for mono and diglyceride flakes? Posted By Ozcook	1	About 11 Years Ago By Jason Logsdon
Number of chargers to use in a 1 liter whipper? Posted By Ozcook	1	About 11 Years Ago By Jason Logsdon
Can I make Roasted Sweet Potato Soup in a .5l syphon? Posted By DougWeller	3	About 11 Years Ago By Jason Logsdon
info on transglutaminase Posted By Mactzu	0	-
Liquid lecithin vs powdered lecithin Posted By ElsieD	0	-
How much sodium alginate to make a direct sphere? Posted By BigDave	0	-
How much sodium alginate to make a reverse sphere? Posted By Upost	1	Over 11 Years Ago By Larry5
How much lecithin to make an air? Posted By Upost	1	Over 11 Years Ago By EsterE
Are modernist chemicals safe to eat? Posted By Carl1	1	Over 11 Years Ago By EsterE
Alginate Bath Posted By John	1	Over 11 Years Ago By Jason Logsdon
Liquid Soy Lecithin Posted By Michbill	2	Almost 12 Years Ago By Jason Logsdon
What modernist equipment do I need? Posted By Steven R	3	About 12 Years Ago By Bobby
What temperature does agar agar set at? Posted By Joey Barry	1	About 12 Years Ago By Jason Logsdon

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About the Modernist Ingredients and Equipment Forum

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Modernist Ingredients and Equipment Forum Topics

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