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by Kimberly Schaub | Jul 30, 2012 | Food Industry
Carbonation is weird, and I’ve gotten to where I only seek out carbonated beverages when I eat Mexican food or need a vector for my vodka. Though it’s not ground-breaking, I started exploring carbonating fluid gels, based on Russel Karath’s blog post...
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by Kimberly Schaub | Jul 16, 2012 | Food Industry
Well-known baker/chef Charlie Van Over and author/chef Priscilla Martel spent one week at The Lab working on some bread recipes. They were some of the most fun and colorful chefs to spend time in our lab. Chef Charlie had developed a specific mixing blade for the...
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by Kimberly Schaub | Jul 16, 2012 | Food Industry
We went to Dai Tung Seafood Restaurant and found “Dan Nai” steamed milk custard similar to that of Australian Milk Dairy in Hong Kong. It was so exciting that we order two bowls despite having just finished over 15 other dim sum items. The actual review of...
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by Kimberly Schaub | Jul 6, 2012 | Food Industry
The technique of spherification is essentially a controlled gelling process. At the point where two different foods meet, a membrane forms. In “direct spherification,” alginate, a seaweed-based hydrocolloid, is blended into Liquid A. It reacts with the...
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by Kimberly Schaub | Jul 2, 2012 | Food Industry
The other day, our friend Jonathan celebrated his 29th birthday and took it upon himself to cater and bartend his own party. Yes, smile to yourself. You may have taken on such an ambitious adventure at some point, and then, like me and like Jonathan, you’ve...
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