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
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 12 Days 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 8 Months 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 1 Year 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 2 Years Ago
By Jason Logsdon
Shelf life
Posted By gometric
1 Almost 2 Years Ago
By Jason Logsdon
Questions about Xanthan Gum
Posted By Opiyel
5 Almost 2 Years Ago
By Jason Logsdon
Another question on the size of a whipper
Posted By DougWeller
3 About 2 Years Ago
By Jason Logsdon
Cooking Torch
Posted By MaryS
1 Over 2 Years Ago
By Desert Rat
vacmaster vp112
Posted By
7 Over 2 Years Ago
By
Food Directory
Posted By
0 -
Food Saver
Posted By Ron Payne
2 Over 2 Years Ago
By
iSi Whipper
Posted By
2 Over 2 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 Over 3 Years Ago
By Jenny T
Calcium Chloride and Potassium Nitrate / Saltpetre Crystalline Salt
Posted By James
1 Over 3 Years Ago
By Jason Logsdon
Substitute for mono and diglyceride flakes?
Posted By Ozcook
1 Almost 4 Years Ago
By Jason Logsdon
Number of chargers to use in a 1 liter whipper?
Posted By Ozcook
1 Almost 4 Years Ago
By Jason Logsdon
Can I make Roasted Sweet Potato Soup in a .5l syphon?
Posted By DougWeller
3 About 4 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 4 Years Ago
By Larry5
How much lecithin to make an air?
Posted By Upost
1 Over 4 Years Ago
By EsterE
Are modernist chemicals safe to eat?
Posted By Carl1
1 Over 4 Years Ago
By EsterE
Alginate Bath
Posted By John
1 Over 4 Years Ago
By Jason Logsdon
Liquid Soy Lecithin
Posted By Michbill
2 Almost 5 Years Ago
By Jason Logsdon
What modernist equipment do I need?
Posted By Steven R
3 Almost 5 Years Ago
By Bobby
What temperature does agar agar set at?
Posted By Joey Barry
1 Almost 5 Years Ago
By Jason Logsdon