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…
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…
I’m quite fond of carbonated water, and last summer I bought a water carbonator so I wouldn’t have to carry all the water home from the shop. The working principle of the carbonater is very simple – a bottle filled…
Mixing tomato ketchup with horseradish causes it to gel over night A while ago a reader sent me a very interesting question regarding a gelled seafood sauce. It is made by mixing tomato ketchup with horseradish and his question was…
Wheat beers such as hefeweizen, weissbier and wit are all light beers made from a mix of malted barley and wheat. In southern Germany the typical hefeweizen is fermented with a non-flocculating yeast, and it is not filtered before bottling.…
I believe most chemists are familiar with the “periodic videos” from the University of Nottingham, covering all the known chemical elements. The series features professor Martyn Poliakoff who’s grey hair is really worthy of a professor! They have now covered…
Egg coffee – a mild and refreshing drink that can be served warm as well as cold I recently stumbled over “Norwegian egg coffee”. At first I thought it was a joke, but it turned out that this is indeed…
Salt helps to bring out the flavor of watermelon In Asia it is not uncommon to eat fruit with salt or even soy sauce. From my own experience, and via friends, I known that fruits such as mango, guava, honey…
One of the good things about living in Oslo are the coffee bars. Norwegians drink a lot of coffe (a healthy dose of 9.9 kg anually per capita, only second to the Finnish) and perhaps that is one reason why…
Again I was lucky that all the practical details worked out so I could attend this year’s Flemish Primitives in Brugge. For some one who’s not attended, it’s not so easy to grasp the concept and ideas behind The Flemish…
