In my previous blog post about coffee I discussed parameters you can influence once you have purchased your precious beans. These were brew ratio, total dissolved solids, extraction yield, grind size, water composition, water temperature and filter material. This time…
I only became a regular coffee drinker after I finished my PhD in chemistry and got a real job. The reason was that I had a 1 hour commute and I needed the caffeine to stay awake and focused. Prior…
Due to my extended break from blogging it turns out I haven’t recommended books here at Khymos since 2013! As you know I do keep an eye open for books about food that have a certain scientific touch. Let me…
Never before have I seen so many references to exponential growth as during the last year. Regrettably this has been in a negative context related to the spread of the SARS CoV-2 virus. Exponential growth is very counterintuitive (as the…
It’s been 6 years since the last update of “Texture – A hydrocolloid recipe collection” and I’m thinking it’s about time for an update. It will be an incremental revision, so expect a v.3.1 were wrinkles have been ironed out,…
I just received an email from Hervé This with a document briefly summarizing 20 years of molecular gastronomy seminars in Paris. He has kindly asked recipients not to hesitate with distributing the results, so I therefore share the pdf documents…
I’m happy to announce that Khymos has undergone major upgrades and repairs behind the scenes. The entire blog has been moved from blog.khymos.org to khymos.org (old URLs are redirected). Furthermore I’ve made the transition to a responsive WordPress theme so…
It’s been a long hiatus, more than 3 years since the last blog post! I’ve been busy, but fortunately not too busy to cook. Despite desert like conditions on the blog, many desserts have been prepared and enjoyed! Looking back,…
With only 3 ingredients you can make a tasty gel within minutes. The gel is very fragile and easily “looses” liquid, in this case whey, which is seen as a clear drop under the spoon. This loss of liquid from…
