TGRWT #14: Malt and soy sauce
This month’s round of the food blogging event They go really well together (TGRWT) will be hosted by Rob over at The Curious Blogquat. We’ve now come to TGRWT #14 and the foods to pair this time are malt and…
Category molecular gastronomy
TGRWT #13: Chocolate cookies with caraway
I thought I’d do a twist on some chocolate cookies my Mom always makes for Christmas for TGRWT #13. I tried two versions with added caraway (and a litte bitter orange peel) – one where I omitted all the spices…
Hydrocolloid recipe collection v.2.2
An updated version of “Texture – A hydrocolloid recipe collection” is now available for download (version 2.2). There are two file sizes available: screen resolution (~1 MB) and high resolution for printing (~5 MB). Some recipes have been added bringing…
A Christmas wish list
The avalanche of books in the food/science intersection this fall has been truly amazing. Three books in particular have showcased special restaurants: el Bulli, Alinea and The Fat Duck.
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.…
TGRWT #13: Caraway and chocolate
According to Google trends searches for chocolate peak every December (plus that special day in February), and I assume that consumption of chocolate follows the same pattern. For this month’s They go really well together event (TGRWT #13) Erik Fooladi…
TGRWT #12: Chanterelle pie with apricots
In the end I was able to find fresh chanterelles and therefore ready for TGRWT #12 with a last minute preparation and blogpost (the round-up of TGRWT #12 has already been posted). The chanterelles were imported from Poland and quite…
Wonders of extraction: Espresso (part I)
I have recently come to know Miss Silvia. She’s from Italy, weighs a good 14 kg and even my wife welcomed her in our kitchen! As home brew espresso afficionados will know by know, I’ve become the proud owner of…
Recent academic articles
There are a couple of recent academic papers that have been published the last 2 years which I haven’t mentioned in blog posts, but they really deserve attention. Here’s the list (with quotes from the abstracts): Molecular gastronomy: a food…
Food pairing seminar update
The food pairing seminar is named “The Flemish Primitives” after the 15th and 16th century artists who were combining talent with new techniques. I’ve blogged about the upcoming food pairing seminar in Belgium on January 5th previously, but there are…