Photo by Mel B via flickr.com (CC). Measuring powders by volume has serious limitations (more on this later in an up-coming post), but one great advantage is that for small quantities going by volume can sometimes be more accurate than…
Ice cubes are used both to cool drinks, but also to significantly impact the flavour of certain drinks. No matter your motivation, you should never use “old” ice cubes which have been sitting in your freezer for a while. Why?…
I recently blogged about the Alinea cookbook, and then in a Q&A with both Grant Achatz and Heston Blumenthal I discovered that there is another great cook book coming up this fall: The Big Fat Duck Cookbook! It’s quite amazing…
Lettuce should be fresh and crisp but upon storage water will eventually evaporate. The pressure inside the cells drops and the leaves shrink and become less appetizing. The simple yet effective remedy is to immerse the lettuce leaves in plain,…
Photo by spielzimmer via flickr.com (CC). Eric Devlin over at Home of BBQ interviewed me via email about BBQ and molecular gastronomy. The topic should be of interest to the readers of Khymos as well, so I post the questions…
A recent cover feature of Time magazine was “10 Ideas That Are Changing The World”. According to journalist Joel Stein ” ideas are the secret power that this planet runs on”, and guess what? Idea #5 is Kitchen Chemistry. Some…
