Category molecular gastronomy

Flavour right around the corner

The launch of Flavour, the journal I mentioned recently, is right around the corner. To celebrate the launch they give away 10 copies of Peter Barham’s Science of Cooking to anyone who registers for their article alerts before 1st July.…

Perfect egg yolks (part 2)

Egg cooked for 40 min at 63.0 °C. The pictures were taken within 6 seconds and are shown in the order they were taken. My immersion circulator is working again! And the first thing I decided to do was to…

Perfect egg yolks

Maybe I have a hangup on soft boiled eggs, but I’m deeply fascinated by how something simple as an egg can be transformed into such a wide range of textures. I’m talking about pure eggs – no other ingredients added.…

New journal to launch soon: Flavour

While we’re still waiting for the first edition of International Journal of Gastronomy and Food Science to appear: I learnt in the Copenhagen MG seminar that yet another journal is to launch soon – the Flavour journal published on BioMed…

TFP 2011: Sous vide master class (part 2)

Sous vide fish should be cooked at several temperatures followed by stepwise cooling for the best texture Bruno Goussault started the sous vide master class at The Flemish Primitives 2011 by arguing that precise temperature or right temperature cooking is…