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,…
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…
With only 3 ingredients you can make a tasty gel within minutes. The gel is very fragile and easily “looses” liquid, in this case whey, which is seen as a clear drop under the spoon. This loss of liquid from…
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…
Avoid the white exudate (left) by brining salmon (right) prior to cooking Salmon is a wonderful fish that can be prepared at nearly any temperature between raw (as in sushi) and fully cooked. In between these extremes lies a range…
Browsing through books published in the last year (+ some from 2012), these are the ones I found particularly interesting in the field of food and science:
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…
Tables set and decorated for the best lunch at a scientific conference ever! I mentioned in my blog post on “The Emerging Science of Gastrophysics” symposium held at the Royal Danish Academy of Sciences and Letters in Copenhagen that we…
The popular Science & Cooking lectures at Harvard are back again (in fact they started September 4th). Classes are filmed and freely available via Youtube and iTunes. Like in previous years the public lecture series is given alongside the course “Science…
There were 7 entries in total for TGRWT #22 where the challenge was to cook with raisin and one or more ingredients from the flavor pairing tree of raisin from foodpairing.com shown above. Here’s the round-up with pictures and comments. Click…
