2. Know what temperature you’re cooking at. A dip probe thermometer with a digital read out is a cheap way to bring science into your kitchen. It should preferably cover the temperatures from -30 to 300 °C (-22 to 570…
1. Use good and fresh raw materials of the best quality available. No amount of cooking and preparation – be it traditional, modern or molecular – can fully disguise ingredients of poor quality. No one will probably disagree with this…
The video is from the High Field Magnetic Laboratory in Nijmegen. Read more about levitation and check out their other movies (includes a levitating tomatoe!). A short explanation of how this works: An object does not need to be superconducting…
By beating air into an egg white you can increase it’s volume by a factor of approximately 8. Hervé This has shown that water is the limiting component. By adding more water you can significantly increase the volume. Addition of…
In a recent survey 72% of chefs say they may want to experiment with molecular gastronomy in 2007. That’s an impressive number and considering the attention molecular gastronomy gets in media I bet many home cooks would want to experiment…
Click to see the complete comic.
As a followup to the previous posts on chocolate pairings (chocolate sauerkraut cake and chocolate + caraway and other pairings), here’s a picture of an exotic chocolate I got for Christmas. It’s from Schloss Bückeburg in Germany, but a label…
Here’s some of the upcoming molecular gastronomy events. The field is really exploding and this list is far from complete. Feel free to add other events in the comments section. The Euro Food Chem XIV takes place in Paris from…
One important aspect of molecular gastronomy is the application of scientific principles to food preparation in a normal kitchen. This can very well be illustrated by discussing the preparation of a steak. The surface of the meat needs to be…
