Molecular Gastronomy? Food Science? New Member!

F

facultyoffood

Greetings everyone! My name is Jonathan - and I am currently a student studying at the University of British Columbia @ Vancouver, BC. 

I just signed up to this forum today! I have recently developed a HUGE interest in hot sauces - notably due to their ability to add flavor and increase the metabolic processes of the body ( up bmr via temperature ) 
for fitness related goals ( weight loss )

I also have a hobby of molecular gastronomy; with the use of filtration tools / sous vide machines to create exceptional food and sauces for my own personal use.

I joined this forum to gain a better knowledge regarding hot sauces and their effects!

Feel free to reply to this thread if you're into that kinda stuff as well.

Cheers!
Jonathan
 
Hi Jonathan,  :welcome: to the THP forums from South Carolina!!.. - you'll definitely want to check out the hot sauce making sub-forum.
 
facultyoffood said:
Greetings everyone! My name is Jonathan - and I am currently a student studying at the University of British Columbia @ Vancouver, BC. 

I just signed up to this forum today! I have recently developed a HUGE interest in hot sauces - notably due to their ability to add flavor and increase the metabolic processes of the body ( up bmr via temperature ) 
for fitness related goals ( weight loss )

I also have a hobby of molecular gastronomy; with the use of filtration tools / sous vide machines to create exceptional food and sauces for my own personal use.

I joined this forum to gain a better knowledge regarding hot sauces and their effects!

Feel free to reply to this thread if you're into that kinda stuff as well.

Cheers!
Jonathan
Click to expand...
 
I'm down ...
 
I HIGHLY suggest reverse-searing anything you post from the sous vide ;)
 
#protip
 
facultyoffood said:
 
Reverse Searing? Do you mean pre-searing?
I was planning to cook my mash in sous vide ;)
Click to expand...
 
Reverse-searing, as in, searing at the end - after the sous vide.
 
I first got my SVS like 4-5 yrs ago and I shared some ribs, and short-ribs  that came out of the bag traditionally slimy and folks never really recovered ...
 
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