Food related 2007 IgNoble prizes
Slightly off topic (but with links to both food and science): At this time of the year it’s time for the IgNoble prizes – the entertaining cousins of the more serious Noble prizes! And once again several of them are…
Martin Lersch
TGRWT #6: Applecake (with too little lavender)
In the last minutes of the TGRWT #6 I decided to make a simple apple cake and add some lavender. The cake was nice, but I could clearly have used much more lavender. This makes me curious about what experiences…
Molecular gastronomy mailing list
It’s a while since the mailing list that was set up at moleculargastronomy.org [link to web.archive.org] went down due to a server failure. This list was set up after the Erice meeting in 2004, but there was not much activity…
Finally in English: Kitchen mysteries
Following the success of the English translation of Molecular gastronomy – Exploring the Science of Flavor (original title: Casseroles et éprouvettes), Hervé This book Kitchen mysteries (original title: Les secrets de la casserole) will appear in October 2007, and is…
TGRWT #6: Apple and lavender
TGRWT #6 is hosted by Inge over at Vanielje Kitchen (which BTW features a separate blog with recipes only). Deadline is October 1st and the foods to pair this time are apple and lavender. For other details – check out…
Clarification of stock and other liquids
In a comment to the last post, Chad asked how the clarification with laboratory glass ware works. Here’s how. Basically it’s a filtration. But if you would use a normal filter paper (such as a coffee filter) and let gravity…
Molecular gastronomy at EuroFoodChem XIV
The conference venue was right next to the Eiffel tower I’ve just returned from the conference Euro Food Chem XIV which took place in Paris from August 29th to 31st 2007. One of the topics was “Molecular Gastronomy: objectives, development,…
Ten tips for practical molecular gastronomy, part 7
Click here for full size image 7. Question authorities and learn from the experts A thick, nicely bound cookbook with marvelous pictures and a professional layout signals quality and authority. But unfortunately the nice wrapping is no guarantee that the…
TGRWT #5: Grilled pork tenderloin with chocholate beef stock cream
This month’s TGRWT is hosted by Le Petite Boulanger, and the foods to pair are chocolate and meat. The recipe for the chocolate beef stock cream is inspired by the Iberian Ham Cream by Ferran Adrií /El Bulli (the recipe can…