Comments on: Food as Science: Hydrocolloid and Xanthan Gums, Anyone? http://www.circleoffood.com/blog/2007/11/06/food-as-science-hydrocolloid-and-xanthan-gums-anyone/ Pull Up a Seat and Join the Conversation at Circle of Food Blog. Thu, 20 Nov 2008 12:20:20 +0000 http://wordpress.org/?v=2.6.3 By: Karyn Zoldan http://www.circleoffood.com/blog/2007/11/06/food-as-science-hydrocolloid-and-xanthan-gums-anyone/#comment-13289 Karyn Zoldan Wed, 07 Nov 2007 23:24:47 +0000 http://www.circleoffood.com/blog/2007/11/06/food-as-science-hydrocolloid-and-xanthan-gums-anyone/#comment-13289 Rick, Thanks so much for the links and education. I have never heard of dehydrated raspberry powder or chantilly fix before. Viva la chemistry! Rick,

Thanks so much for the links and education. I have never heard of dehydrated raspberry powder or chantilly fix before.

Viva la chemistry!

]]> By: rickdog http://www.circleoffood.com/blog/2007/11/06/food-as-science-hydrocolloid-and-xanthan-gums-anyone/#comment-13147 rickdog Tue, 06 Nov 2007 20:32:05 +0000 http://www.circleoffood.com/blog/2007/11/06/food-as-science-hydrocolloid-and-xanthan-gums-anyone/#comment-13147 ah, the fine art of molecular gastronomy. there's been a few sites recently focusing specifically on this subject, look at http://www.khymos.org/ for some links. Ingredients here: http://www.lepicerie.com/catalog/category_288_FINE_FOODS_Molecular_Gastronomy_page_1.html ah, the fine art of molecular gastronomy.
there’s been a few sites recently focusing specifically on this subject, look at http://www.khymos.org/ for some links.
Ingredients here: http://www.lepicerie.com/catalog/category_288_FINE_FOODS_Molecular_Gastronomy_page_1.html

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