Carbonated strawberries
Here’s some pictures of an experiment I did with strawberries and dry ice (solid carbon dioxide). Dry ice is frozen carbon dioxide which holds a temperature of -78 °C. What is fascinating is that dry ice does not melt –…
Category experiments
Suppression of bitterness
I received an email last week from a supertaster (read more: BBC, Wikipedia) with an interesting question: Certain foods contain bitter substances that only a fraction of the population can taste. Examples include a group of compounds called cucurbitacins, found…
Flavor pairing – try this at home!
If two different foods share one or more volatile molecules, chances are they can taste pretty nice when eaten together. A further discussion of the science behind can be found here. I justed wanted to share a picture of the…
Video on alginates
My fellow blogger on molecular gastronomy, Göde Schüler (check out his German MG blog Gourmetrics) found a great video on YouTube. The video shows how a red beet paste mixed with alginate solidifies when dripped into a solution of calcium…