296227 Sun Feb 22 11:32:51 -0800 2004 2 27 General Chowhounding Topics 0 1631083 Here's a link to an interesting article about "molecular gastronomy" or "kitchen science." I understand these principles are influencing a growing number of restaurants, including a couple of notable places in Chicago I've yet to try (Trio and Moto). Anyway, for your review and comment. Link: http://www.csmonitor.com/2004/0218/p11s02-lifo.html Sun Feb 22 11:32:51 -0800 2004 0 JimInLoganSquare 1 1631095 Hi, I've been using a refractometer when making jams and jellies for about 10 years. Depending on the sugar's concentration, light will bend at different angles which shows up as a percentage of concentration on a refractometer's scale. I have another refractometer dedicated to saline/salt solutions. This is have yet to use. Regards, CAthy2 Sun Feb 22 18:56:18 -0800 2004 1631083 0 Cathy2 1 1631126 Cooking is really just a chemistry experiment that you can (you hope) eat when you're finished, so anything that improves our ability to do that is OK with me. These guys are about 20 years too late, though - Harold Magee was doing this sort of thing a long time ago. Mon Feb 23 07:50:43 -0800 2004 1631083 0 FlyFish