Wonders of extraction: Coffee (part 1)
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…
Category experiments
Take the guessing out of baking: Calculate the right amount of yeast
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…
Results from 20 years of experiments summarized
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…
Ginger milk curd
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…
Texture updated and available for download
I’m happy to announce that a major update of “Texture – A hydrocolloid recipe collection” is now available for download. Version 3.0 of Texture features many new recipes, , more pictures (A big THANK YOU to all contributing photographers!), a…
Brining salmon to avoid formation of white exudate
Avoid the white exudate (left) by brining salmon (right) prior to cooking Salmon is a wonderful fish that can be prepared at nearly any temperature between raw (as in sushi) and fully cooked. In between these extremes lies a range…
Merry Christmas to all geeks
Some say 2012 was the year when 3D printing hit the mass market – and that happens to be the year when the cookie cutters shown were printed. The Christmas tree design I made using the program Tess. I also…
Nordic food lab
Tables set and decorated for the best lunch at a scientific conference ever! I mentioned in my blog post on “The Emerging Science of Gastrophysics” symposium held at the Royal Danish Academy of Sciences and Letters in Copenhagen that we…
Harvard science & cooking lectures 2012
The popular Science & Cooking lectures at Harvard are back again (in fact they started September 4th). Classes are filmed and freely available via Youtube and iTunes. Like in previous years the public lecture series is given alongside the course “Science…
Gastrophysics symposium in Copenhagen
On August 27-28 the symposium “The Emerging Science of Gastrophysics” was held at the Royal Danish Academy of Sciences and Letters in Copenhagen. The symposium poster said “interdisciplinary”, and with presentations by scientists in fields ranging from physics and chemistry…