Category experiments

Wonders of extraction: Brewing beer

Talking to a friend last year who is an avid home brewer made me realize how little I knew about beer and brewing. Inspired by what I learnt from the conversation I started reading Palmer’s How to brew which is…

Perfect egg yolks (part 2)

Egg cooked for 40 min at 63.0 °C. The pictures were taken within 6 seconds and are shown in the order they were taken. My immersion circulator is working again! And the first thing I decided to do was to…

Perfect egg yolks

Maybe I have a hangup on soft boiled eggs, but I’m deeply fascinated by how something simple as an egg can be transformed into such a wide range of textures. I’m talking about pure eggs – no other ingredients added.…

Copenhagen MG seminar: Playing with food (part 5)

Sample #4: Precious instant coffee with hot and freezing milk. My favorite! As part of the molecular gastronomy seminar in Copenhagen a group of food science students and aspiring chefs who meet regularily in Gastronomisk legestue (= gastronomic playroom) gave…

Copenhagen MG seminar: Complexity (part 4)

Michael Bom Frøst addressed complexity in meals based on experiments done at noma What’s in a meal? – The title of associate professor Michael Bom Frøst‘s presentation at the recent seminar on molecular gastronomy in Copenhagen may seem surprisingly simple,…

Copenhagen MG seminar: Meat stock (part 3)

Pia Snitkjær’s thesis on Investigations of meat stock from a molecular gastronomy perspective can be downloaded free of charge. Part I includes an excellent introduction to molecular gastronomy, part II covers meat stocks with and without red wine. Pia Snitkjær was…

Interview with Chris Young

The authors of Modernist Cuisine: Maxime Bilet, Chris Young and Nathan Myhrvold In 2003 Chris Young had an epiphany of a meal at The Fat Duck outside London, and by the end of the meal he knew he had to…