In the previous blog post of this series I looked at the chemical compounds present in a cup of coffee and how the concentrations span 9 orders of magnitude. Each of the compounds present in coffee will have a specific…
In my previous blog post about coffee I discussed parameters you can influence once you have purchased your precious beans. These were brew ratio, total dissolved solids, extraction yield, grind size, water composition, water temperature and filter material. This time…
I only became a regular coffee drinker after I finished my PhD in chemistry and got a real job. The reason was that I had a 1 hour commute and I needed the caffeine to stay awake and focused. Prior…
Never before have I seen so many references to exponential growth as during the last year. Regrettably this has been in a negative context related to the spread of the SARS CoV-2 virus. Exponential growth is very counterintuitive (as the…
I just received an email from Hervé This with a document briefly summarizing 20 years of molecular gastronomy seminars in Paris. He has kindly asked recipients not to hesitate with distributing the results, so I therefore share the pdf documents…
With only 3 ingredients you can make a tasty gel within minutes. The gel is very fragile and easily “looses” liquid, in this case whey, which is seen as a clear drop under the spoon. This loss of liquid from…
Avoid the white exudate (left) by brining salmon (right) prior to cooking Salmon is a wonderful fish that can be prepared at nearly any temperature between raw (as in sushi) and fully cooked. In between these extremes lies a range…
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…
On August 27-28 the symposium “The Emerging Science of Gastrophysics” was held at the Royal Danish Academy of Sciences and Letters in Copenhagen. The symposium poster said “interdisciplinary”, and with presentations by scientists in fields ranging from physics and chemistry…
Is there a way to speed up the browning of onions? (Photo: Frying onion from Bigstock) An idea that struck me once was to add baking soda to browning onions. I chopped an onion, melted butter in a frying pan,…
