Category molecular gastronomy

TGIF: Molecular gastronomy with a twist

Heston Blumenthal was recently featured in “Private Eye”, a british satire magazine (found via Aidan Brooks). They included the following recipe for boiled eggs: A further discussion of boiled eggs from the perspective of molecular gastronomy is found here.

Harold McGee is blogging!

My very first encounter with food chemistry and molecular gastronomy was through the first edition of Harold McGee’s book “On food and cooking”. The good news is he has started a blog with News for curious cooks (with the subtitle:…

One more article by Hervé This

Now that I’m at it, I found yet another article by Hervé This entitled Molecular Gastronomy and the Foundation “Food Science and Food Culture”, published in Comprehensive Reviews in Food Science and Food Safety, 2006, 5, 48. About the name…

New article by Hervé This

In a recent issue of EMBO Reports, Hervé This (who coined the term “molecular gastronomy”) writes about “Food for tomorrow? How the scientific discipline of molecular gastronomy could change the way we eat” (free download: html or pdf). He asks:…

Molecular gastronomy misunderstood?

Approximately a month ago Harold McGee suggested that the term “molecular gastronomy” should be ditched. Now Ferran Adrií  who has been visiting San Francisco claims that his cooking is often incorrectly labeled molecular gastronomy. More on this from SFGate.com: Adrií …

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 –…