Douglas Baldwin with two immersion circulators and a vacuum chamber sealer. Since I got my immersion circulator in December I’ve discovered that there are two critical questions that always come up as I hold a piece of meat in my…
An brown box arrived today!
I have recently come to know Miss Silvia. She’s from Italy, weighs a good 14 kg and even my wife welcomed her in our kitchen! As home brew espresso afficionados will know by know, I’ve become the proud owner of…
9. Keep a written record of what you do! Wouldn’t it be a pity if you couldn’t recreate that perfect concoction you made last week, simply because you forgot how you did it? Last year I made a vegetable soup…
Popular science magazine has an amusing article on “The future of food” which portrays Dave Arnold, apparently the “man behind the curtain of today’s hottest movement in cooking”. I don’t buy all of this, but he’s no doubt had a…
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…
I blogged about carbonated strawberries some while ago. Those were made using dry ice which unfortunately is not always easy to get hold of. Last week however I bought a iSi Gourmet Whipper – one of those Ferran Adria uses…
Here’s some pictures and a video of my first experiments with sodium alginate and spherification. I used sodium alginate from the Texturas series and calcium chloride from a drug store. Needless to say, I’m very fascinated by the texture and…
Cookware made from cast iron has a reputation for keeping food warm for a long time. Is that really true? Best way to find out is by an experiment. I decided to compare a cast iron pot with one of…
Get a basic understanding of heat transfer, heat capacity and heat conductance. Since a lot of cooking involves temperature manipulations, it’s a good idea to get a basic understandning of how heat is transferred and how well it is stored…
