Category experiments

Sourdough work in progress (part II)

A sourd dough bread made from a spontaneous starter After 7 days of feeding my sour dough starter “took off” and was ready for baking. Even with a water bath set to 28 °C it took longer than expected. I…

Sourdough work in progress (part I)

Attempt to make a sourdough starter using dried apricots, using my immersion circulator for temperature control. I got some bubbling yeast activity, but the final bread dough never rose properly. Inspired by the Swedish bread blog Pain de Martin which…

TGRWT reminder and frozen rose foam

Rose foam at room temperature Just a small reminder that the deadline for the current round of TGRWT #17 is a little later than usual: May 8th. I took the picture above for last month’s TGRWT (where it was combined…

Accelerated aging of wine

Can the natural process of aging wine in corked bottles be accelerated? I recently found an interesting article on how an electric field can be used for maturation of wine (New Scientist news coverage of the article). Applying a AC…

Sous-vide cooking joy

Having received a real kitchen gadget before the weekend, I certainly had to do some sous-vide experiments. While shopping I looked specifically for meat that was already vacuum packed in plastic bags as I do not have a food saver.…

Wonders of extraction: Oil

Brazilian chiles in oil (very nice with Moqueca!) Oils and fats are long molecules which are mainly non-polar and hence the opposite of water which is a polar molecule. Ethanol which has both a polar and a non-polar end falls…

Speeding up the Maillard reaction

Ever thought about how pretzels and salt sticks get their nice brown color? The products of the Maillard reaction provide tastes, smells and colors that are much desired and lend their charachteristics to a variety of foods. In this post…

Soda fountain science explained

Picture by Michael Murphy (CC-BY-SA) The soda fountain (Diet Coke + Mentos) has been around the net for quite a while with some spectacular videos available, and it has even made it into a news paper cartoon. People go crazy…