Category molecular gastronomy

Upcoming molecular gastornomy events

Here’s some of the upcoming molecular gastronomy events. The field is really exploding and this list is far from complete. Feel free to add other events in the comments section. The Euro Food Chem XIV takes place in Paris from…

Perfect steak with DIY “sous vide” cooking

One important aspect of molecular gastronomy is the application of scientific principles to food preparation in a normal kitchen. This can very well be illustrated by discussing the preparation of a steak. The surface of the meat needs to be…

Chocolate + caraway and other pairings

I have been pondering on the chocolate sauerkraut cake I wrote about, and considering the fact that caraway is a spice used in sauerkraut I did some googling… And voilá – I found a page on different chocolate and cognac…

Chocolate sauerkraut cake

After giving a presentation about molecular gastronomy I was asked if I had ever heard about a chocolate cake baked with sauerkraut. I admitted that this was new for me, but that I would be very interested in the recipe.…

Ingredients for molecular gastronomy

Since The fat duck and El Bulli were announced “Best restaurant” in 2005 and 2006 respectively by Restaurant Magazine, molecular gastronomy has received increased attention. This has also resulted in a greater demand for the ingredients used, especially various thickeners,…

Videos from MG seminar in Belgium

Videos from the MG seminar in Belgium held on November 20th last year have generously been made available for free on the net. There are four videos to watch: presentations by Prof. Peter Barham (“˜Molecular Gastronomy? The science of taste…

Drink your tea without milk!

Experimental and clinical studies indicate that tea exerts protection against cardiovascular diseases. However, a group of German researchers (abstract, European Heart Journal 2007, ASAP contents) have found that the beneficial effects of drinking tea may be reduced if milk is…

Happy New Year with the Science of Champagne!

Have you ever though about how far you can shoot a champagne cork? The swedish physicist Hans-Uno Bengtsson has actually done the necessary calculations in the wonderful Swedish book “Kring flaskor och fysik” (which translates to something like “Among bottles…