Kommentarer til Nordic Food Lab http://www.nordicfoodlab.com Tue, 17 Jul 2012 12:37:34 +0000 hourly 1 http://wordpress.org/?v=3.4.1 Kommentar til Aromatic Plants af Josh Evans http://www.nordicfoodlab.com/2012/03/aromatic-plants/comment-page-1/#comment-1396 Josh Evans Tue, 17 Jul 2012 12:37:34 +0000 http://www.nordicfoodlab.com/?p=748#comment-1396 sounds great Søren. What do you make with it? Two of our interns are currently doing a project on wild plants, I'm sure they'd be interested to know. sounds great Søren. What do you make with it? Two of our interns are currently doing a project on wild plants, I’m sure they’d be interested to know.

]]> Kommentar til Søl Ice-cream hits the streets of Copenhagen af Josh Evans http://www.nordicfoodlab.com/2012/06/sol-ice-cream-hits-the-streets-of-copenhagen/comment-page-1/#comment-1394 Josh Evans Tue, 17 Jul 2012 12:17:26 +0000 http://www.nordicfoodlab.com/?p=952#comment-1394 Hi David, Thick and Easy is a food and beverage thickener made by Hormel, usually used for patients with Dysphagia. We use it to give our ice creams a nice consistency. It is made of modified maize starch (E1442) and maltodextrin. You can find it here: http://hormelhealthlabs.com/2colTemplate_product.aspx?page=CO_Thickeners&cond_id=117&cat_id=126 Let us know if you churn out some interesting ice creams :) Josh Hi David,

Thick and Easy is a food and beverage thickener made by Hormel, usually used for patients with Dysphagia. We use it to give our ice creams a nice consistency. It is made of modified maize starch (E1442) and maltodextrin. You can find it here:
http://hormelhealthlabs.com/2colTemplate_product.aspx?page=CO_Thickeners&cond_id=117&cat_id=126

Let us know if you churn out some interesting ice creams :)
Josh

]]> Kommentar til Hello Sweetness! af Tidbits: more tortillas, charred ice cream, lobster murder, and torched ice cream http://www.nordicfoodlab.com/2012/03/hello-sweetness/comment-page-1/#comment-1362 Tidbits: more tortillas, charred ice cream, lobster murder, and torched ice cream Mon, 16 Jul 2012 01:59:49 +0000 http://www.nordicfoodlab.com/?p=781#comment-1362 [...] collaboration created by blogging. In March, Ben Reade of the Nordic Food Lab wrote about using barley malt to amp up the sweetness of sous-vide-cooked meats. Last week, Andrew V, the Consumed Gourmet put science into action and created this gorgeous [...] [...] collaboration created by blogging. In March, Ben Reade of the Nordic Food Lab wrote about using barley malt to amp up the sweetness of sous-vide-cooked meats. Last week, Andrew V, the Consumed Gourmet put science into action and created this gorgeous [...]

]]> Kommentar til better than marmite af Noma, tijd en plaats in de Nordic keuken van René Redzepi | Oogsten Zonder Zaaien http://www.nordicfoodlab.com/2011/10/better-than-marmite/comment-page-1/#comment-1320 Noma, tijd en plaats in de Nordic keuken van René Redzepi | Oogsten Zonder Zaaien Wed, 11 Jul 2012 13:32:51 +0000 http://www.nordicfoodlab.com/?p=528#comment-1320 [...] marmite: http://www.nordicfoodlab.com/2011/10/better-than-marmite/ Dit bericht is geplaatst in Boekrecensie. Maak dit favoriet op permalink. ← [...] [...] marmite: http://www.nordicfoodlab.com/2011/10/better-than-marmite/ Dit bericht is geplaatst in Boekrecensie. Maak dit favoriet op permalink. ← [...]

]]> Kommentar til Noma and Nordic Food Lab at UCLA’s Science and Food lecture series af Emmy Frailing http://www.nordicfoodlab.com/2012/05/noma-and-nordic-food-lab-at_ucla/comment-page-1/#comment-1046 Emmy Frailing Sat, 09 Jun 2012 15:22:50 +0000 http://www.nordicfoodlab.com/?p=911#comment-1046 The blue flowers must be a Danish specialty! The blue flowers must be a Danish specialty!

]]> Kommentar til Søl Ice-cream hits the streets of Copenhagen af David http://www.nordicfoodlab.com/2012/06/sol-ice-cream-hits-the-streets-of-copenhagen/comment-page-1/#comment-1029 David Wed, 06 Jun 2012 17:24:45 +0000 http://www.nordicfoodlab.com/?p=952#comment-1029 Chef, What is "thick and easy"? Is it a thickener? Cornstarch? Tapioca Starch? Chef,

What is “thick and easy”? Is it a thickener? Cornstarch? Tapioca Starch?

]]> Kommentar til Noma and Nordic Food Lab at UCLA’s Science and Food lecture series af Tidbits: cook bacon with science, gluing together new cuts of steak, and a hack for lettuce http://www.nordicfoodlab.com/2012/05/noma-and-nordic-food-lab-at_ucla/comment-page-1/#comment-1015 Tidbits: cook bacon with science, gluing together new cuts of steak, and a hack for lettuce Mon, 04 Jun 2012 04:01:06 +0000 http://www.nordicfoodlab.com/?p=911#comment-1015 [...] Science and Cooking course, the guys at UCLA on America’s coast have kept busy with teaching Science and Cooking as well. You might recognize some of the folks involved – do Dave Chang, Rene Redzepi, and [...] [...] Science and Cooking course, the guys at UCLA on America’s coast have kept busy with teaching Science and Cooking as well. You might recognize some of the folks involved – do Dave Chang, Rene Redzepi, and [...]

]]> Kommentar til Vinegar: From the Orleans Method to Food Lab Experiments af Matt http://www.nordicfoodlab.com/2012/03/vinegar-from-the-orleans-method-to-food-lab-experiments/comment-page-1/#comment-938 Matt Wed, 16 May 2012 09:16:12 +0000 http://www.nordicfoodlab.com/?p=867#comment-938 What was the optimal amount of airflow (L/min) to acidify a 5% eth/vol "wine" in 4-5 days? What was the optimal amount of airflow (L/min) to acidify a 5% eth/vol “wine” in 4-5 days?

]]> Kommentar til Aromatic Plants af Søren Holt http://www.nordicfoodlab.com/2012/03/aromatic-plants/comment-page-1/#comment-910 Søren Holt Fri, 11 May 2012 20:49:24 +0000 http://www.nordicfoodlab.com/?p=748#comment-910 I think ground-ivy, Glechoma hederacea, arial part deserve. It is strongly aromatic, old in use, and I use it myself. It grows wild in plenty. I think ground-ivy, Glechoma hederacea, arial part deserve. It is strongly aromatic, old in use, and I use it myself. It grows wild in plenty.

]]> Kommentar til Lactic Fermentation af Michael Bom Frost http://www.nordicfoodlab.com/2012/03/lactic-fermentation/comment-page-1/#comment-907 Michael Bom Frost Fri, 11 May 2012 07:22:05 +0000 http://www.nordicfoodlab.com/?p=883#comment-907 Yes, it is 2% by weight. Thanks for pointing it out. We'll make sure to say that in future recipees Yes, it is 2% by weight. Thanks for pointing it out. We’ll make sure to say that in future recipees

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