The Basics: Mashed Potatoes

Mash. Mashers. Taters. Mashed-a-taters. The perfect white canvas of the food world. They go by so many names.

1 / (Shepherd's π)

This was not the post I originally intended when trying to showcase some things you could do with transglutaminase, aka meat glue. Since this one was a success and the other was an epic failure (something that I plan on attempting again soon), I thought I'd start with the success.

Tapioca Maltodextrin: Sprinkle on the Fat

Next up in the molecular gastronomy bag of tricks is tapioca maltodextrin!

This stuff is pretty amazing.