Quick Update

While I still owe several posts and pictures, I just ordered a sous vide controller. I'm not sure how long it'll take to get here, but it is coming from Georgia and going to NH so I'm hoping for under a week. I can't wait.

I'm also currently looking for a place to buy sodium aglinate and calcium chloride. If I'm unable to find it today in person, I will order it online tonight. So, there may be future posts regarding molecular gastronomy and sous vide together. If anyone has any ideas on where to find these items, please do not hesitate to leave comments.

I ordered the powders and I'm obviously looking forward to receiving them. I've seen lots of recipes online for pea ravioli, cilantro pearls, or mango ravioli, but I'm most interested the things I haven't yet seen. I most curious about the ratio of the oil or liquid (melted chocolate, etc.) to the chemicals. I'd really like to do the things I haven't seen yet- could you make a ball of cola & another of rum and have them splash together over a scoop of vanilla gelato? What about chocolate and peanut butter? A cheese imullsification with one made of roasted onions or garlic? What I really need is a Michael Ruhlman-esque breakdown of the ratios of flavored oils, etc. to the chemicals. After that, I think the sky is the limit in terms of saucing and presentation. This blog will still primarily be about sous vide, but I'm simultaneously optimistic about using molecular gastronomy as a supplement.