mixer, siphons, julabo circulator and bath ( this thing is sick)
vita prep, immersion blender, dehydrator, ice cream machine, sous vide supreme
Chemicals
This is my home kitchen, where I do most of my experiments, my own sort of "proving ground". My cabinet has really grown over the last 3 years, Most of this stuff was free, sampled from the companies, also note my entire set of Chef Sean Brock's Gastrotek chemical line i got from Blais, im not sure how many more of them are out there, I am lucky to have gotten it, he even autographed my Locust bean gum. When I first started to learn how to use this stuff, I was really into doing as much with chemicals as I could, but as i mature as a chef and these techniques become more common in cuisine today, I have shifted to a more natural approach to food, not trying to transform things beyond recognition. It is important to me to understand these ingredients to make food better if possible. My quest to understand molecular gastronomy may never be complete, there is always more to learn, and I am always open to it. Luckily I have had a mentor who has provided me with all the tools and information and let me find my own way, and my own opinion about food. If anyone wants info on how to score free samples send me an email, not that anyone reads these posts.
I read these.
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