I’ve mentioned hydrocolloids at several occasions earlier in the blog, and today I found an interesting recipe I would like to share. Put simple, hydrocolloids are compounds that form gels when mixed with water. One particular hydrocolloid is methyl cellulose…
I’m working on a page about wine from the viewpoint of a chemist. So far I’ve included a short introduction to wine from a chemical perspective and also discussed interactions between wine and saliva (including an experiment for you to…
Heston Blumenthal was recently featured in “Private Eye”, a british satire magazine (found via Aidan Brooks). They included the following recipe for boiled eggs: A further discussion of boiled eggs from the perspective of molecular gastronomy is found here.
My very first encounter with food chemistry and molecular gastronomy was through the first edition of Harold McGee’s book “On food and cooking”. The good news is he has started a blog with News for curious cooks (with the subtitle:…
Now that I’m at it, I found yet another article by Hervé This entitled Molecular Gastronomy and the Foundation “Food Science and Food Culture”, published in Comprehensive Reviews in Food Science and Food Safety, 2006, 5, 48. About the name…
In a recent issue of EMBO Reports, Hervé This (who coined the term “molecular gastronomy”) writes about “Food for tomorrow? How the scientific discipline of molecular gastronomy could change the way we eat” (free download: html or pdf). He asks:…
Approximately a month ago Harold McGee suggested that the term “molecular gastronomy” should be ditched. Now Ferran Adrií who has been visiting San Francisco claims that his cooking is often incorrectly labeled molecular gastronomy. More on this from SFGate.com: Adrií …
