I’m happy to announce that Khymos has undergone major upgrades and repairs behind the scenes. The entire blog has been moved from blog.khymos.org to khymos.org (old URLs are redirected). Furthermore I’ve made the transition to a responsive WordPress theme so…
Tables set and decorated for the best lunch at a scientific conference ever! I mentioned in my blog post on “The Emerging Science of Gastrophysics” symposium held at the Royal Danish Academy of Sciences and Letters in Copenhagen that we…
A couple of books have caught my eye during the year and have naturally made their way into my Christmas wish list (and some I’ve already ordered myself). Please let me know if there are books you belive should be…
Rene Redzepi sees no contradiction between science and his style of cooking. He also promoted his book NOMA at the press conference at The Flemish Primitives 2011. It came as no big surprise that NOMA defended its no. 1 position…
Cream chargers containing 8 g of nitrous oxide each (N2O) to be used with an iSi whipper for whipping cream, making foams/espumas or pressurized infusions. A little more than a week ago Dave Arnold posted a great, new technique: “Infusion…
The Canadian sommerlier Franí§ois Chartier (he has an extensive website featuring several blogs, including a section named Sommellerie moléculaire) is out with a new book on food and wine pairing. It’s not just another (superfluous) book on the subject. As…
Attempt to make a sourdough starter using dried apricots, using my immersion circulator for temperature control. I got some bubbling yeast activity, but the final bread dough never rose properly. Inspired by the Swedish bread blog Pain de Martin which…
Just a quick note to point you to the new blog “Cooking issues” featuring Dave Arnold and Nils Norén from the French Culinary Institute. In addition to posts inspired by ongoing activities at the FCI they have a comprehensive primer…
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:…
