Möbius Steak: Accepting Delicious Defeat

I didn't fail the test. I just found 100 ways to do it wrong.

— Ben Franklin

Not everything goes as planned. You study something, follow the directions, and you find your end product is a total flop. I always think it important to refer to them as "learning experiences" and to try and find something positive despite the lack of success.

1 / (Shepherd's π)

This was not the post I originally intended when trying to showcase some things you could do with transglutaminase, aka meat glue. Since this one was a success and the other was an epic failure (something that I plan on attempting again soon), I thought I'd start with the success.

Tapioca Maltodextrin: Sprinkle on the Fat

Next up in the molecular gastronomy bag of tricks is tapioca maltodextrin!

This stuff is pretty amazing.

Egg Ikura: Reconstructing Breakfast

I think it is a sad reflection on our civilization that while we can and do measure the temperature in the atmosphere of Venus we do not know what goes on inside our soufflés.

—Nicholas Kurti

Coming up soon: Science in the kitchen! And some changes ...

Howdy, neighbors!

I have a couple of very cool things planned that I wanted to mention, but hope to not give too much away! The start of Marcel's Quantum Kitchen on the Syfy Channel* has gotten me interested in some various molecular gastronomy techniques. I've been doing some experimenting and have a meal planned out, but I'm still trying to get my hands on some "meat glue" (transglutaminase) without having to spend $90 on buying a 1 kg package. I requested some samples from Ajinomoto, who sells the Activa line of transglutaminase products, but we'll see if they actually send it to a non-chef/non-retailer. What I have in mind for it's use isn't something you would normally do, but I think it would be a good way to show how modern science can be used to create interesting dishes. I'll also be showing you some spherification (more or less) techniques, making agar agar noodles, and converting oils/fats to powders. Expect a different post for each of the four, with the "meat glue" ending the series.

Also, I understand that not everyone has an hour to read my quite lengthy posts. I'll do my best to keep them short and from now on I'll also be attaching a link to a PDF of the simplified recipe for those of you who might be in a rush.

In the couple of months since I started posting somewhat regularly on Mr. Onion's Neighborhood I've had almost 1,700 site visits. A huge thank you to my followers and to all of you who come by and read, even if it's only to look at the pictures! My only hope is that you've been inspired in some small way to try something new, adapt something old, or just appreciate the good food that can come with a little bit of time and a lot of love from your very own kitchen!

Keep on cooking, friends. Until next time!

* I hate the new name, Syfy, for the record. Bleh.