This one is hard to explain unless you understand chemistry.
by dirtbaglinecook
8 Comments
Sea_Budget_2298
For shits and giggles let’s pretend we do.
ConjeturaUna
I know my Harold McGee. Go for it!
Better-Subject1945
I too would enjoy an explanation despite subpar chemistry grades in highschool
dirtbaglinecook
Okay, so, aged cheeses tend to convert lactose into lactic acid. Lactose acts as a Binder, but we wanted to use fancy shit. Heavily aged. So, we were kinda forced to used Iota carageenan and sodium alginate. If I remember correctly. It’s 6:30 AM here, and my brain no worky.
ActionMan48
The giant plate is a big no for me. Ruins the dish.
CharlesDickensABox
Hi! I have advanced degrees in chemistry and microbiology, would you care to explain it to me? Perhaps I can help you translate it out of the language of condescension!
Winter-Unit-2607
Waiter: *And that will be $200*
TonyRiggatini
Why are there so many haters let the cook be a cook they always say they’re a cook not a chef so let em rock and they’re prob one of the heavy hittas on this dam sub anyways so let em rock
8 Comments
For shits and giggles let’s pretend we do.
I know my Harold McGee.
Go for it!
I too would enjoy an explanation despite subpar chemistry grades in highschool
Okay, so, aged cheeses tend to convert lactose into lactic acid. Lactose acts as a Binder, but we wanted to use fancy shit. Heavily aged. So, we were kinda forced to used Iota carageenan and sodium alginate. If I remember correctly. It’s 6:30 AM here, and my brain no worky.
The giant plate is a big no for me. Ruins the dish.
Hi! I have advanced degrees in chemistry and microbiology, would you care to explain it to me? Perhaps I can help you translate it out of the language of condescension!
Waiter:
*And that will be $200*
Why are there so many haters let the cook be a cook they always say they’re a cook not a chef so let em rock and they’re prob one of the heavy hittas on this dam sub anyways so let em rock