TGIF: Presenting the tongue jacket – the molecular gastronomy of tomorrow
Next month’s TGRWT challenge will be to combine flavours #156 and #298! 😉 [Invention and artwork by Jordan Brough, winner of an Eureka contest over at Gizmodo]
Month July 2007
TGRWT #4: Trout with peppermint and mustard sauce
My first idea for this month’s TGRWT was to marinate some meat with mustard, peppermint and garlic. The meat was OK, but it wasn’t great and the flavors didn’t really come through. There was either something missing or the balance…
Glutamic acid in tomatoes and parmesan
Pure mono sodium glutamate from Taiwan A recent article (found via Harold McGee’s News for curious cooks) featuring Heston Blumenthal as a co-author emphasizes the huge difference in glutamic acid contents between the flesh and pulp of tomatoes. Glutamic acid…
TGRWT #4: Mint and mustard
I just wanted to let you all know that Dennis at Kookjegek will be hosting the next round of “They go really well together” (TGRWT #4). Deadline for submission is August 1st. Ingredients to pair this time are mint and…
Ten tips for practical molecular gastronomy, part 6
6. Learn how our senses work Prolonged exposure to a flavor causes adaption and habituation, meaning that your brain thinks the food smells less even though it’s still present in the same amount. Back in 1953 Lloyd M. Beidler isolated…