Category molecular gastronomy

Espesso – a thick, lucious espresso foam

Ferran Adria’s espresso foam, named “Espesso”, is indeed a fascinating concoction, created in cooperation with coffee producer Lavazza. The word espesso is a combination of espresso and the Italian word spesso, meaning thick. Just luck at the thick lucious foam.…

Is the term “molecular gastronomy” obsolete?

According to Emma Marris at The Sceptical Chymist, Harold McGee, author of my favorite book “On Food and Cooking” has suggested that the term “molecular gastronomy” should be ditched. He noted that most chefs labeled as molecular gastronomists rejected the…

Career opportunities at The Fat Duck

Currently, there is a career opportunity for chefs with an interest in science. Heston Blumenthal at The Fat Duck is hiring: Research Chef Stage – Applicants should give a minimum commitment of 3 months, but a longer stay of up…

Suppression of bitterness

I received an email last week from a supertaster (read more: BBC, Wikipedia) with an interesting question: Certain foods contain bitter substances that only a fraction of the population can taste. Examples include a group of compounds called cucurbitacins, found…

Flavor pairing – try this at home!

If two different foods share one or more volatile molecules, chances are they can taste pretty nice when eaten together. A further discussion of the science behind can be found here. I justed wanted to share a picture of the…

Video on alginates

My fellow blogger on molecular gastronomy, Göde Schüler (check out his German MG blog Gourmetrics) found a great video on YouTube. The video shows how a red beet paste mixed with alginate solidifies when dripped into a solution of calcium…

Baking stones / Pizza stones

Every now and then I end up explaning to friends how they can make good pizza at home. One of the main issues is how to obtain the nice, crisp crust. And of course I’m referring to Italian pizza now,…

Awesome store for kitchen nerds

I just received a catalogue from International Cooking Concepts, a Spanish store with a lot of nice tools, well suited for molecular gastronomy. It appears they don’t sell stuff over the internet, but I guess you can email them and…

New blog for khymos.org

I have created the blog blog.khymos.org to accompany the website khymos.org. The name of this site, khymos, is Greek meaning “juice”. It is however related to al-kimiya, the Arabic word from which our word chemistry derives from. Other related words…