Category molecular gastronomy

What’s in a cup of coffee? (part 2)

In my previous blog post about coffee I discussed parameters you can influence once you have purchased your precious beans. These were brew ratio, total dissolved solids, extraction yield, grind size, water composition, water temperature and filter material. This time…

Preparing for an update of Texture

It’s been 6 years since the last update of “Texture – A hydrocolloid recipe collection” and I’m thinking it’s about time for an update. It will be an incremental revision, so expect a v.3.1 were wrinkles have been ironed out,…

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…

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…

“Texture” to be updated

The collection of hydrocolloid recipes “Texture” (v. 2.3 available here) hasn’t been updated since 2010. But faithful readers have emailed me corrections and tips, notified me of typos and sent pictures – all of which I have incorporated. I’ve also…