Category science

Mineral waters à la carte

Cloning popular brands of mineral water is now simpler then ever before with the updated version of the mineral water calculator! When I blogged about DIY mineral water last year it was mainly a theoretical exercise since I didn’t have…

New project: Exploring culinary claims

My fellow bloggers Anu Hopia (Molekyyligastronomia) and Erik Fooladi (Fooducation) together with Jenni Vartiainen and Maija Aksela have embarked on a collaboration project to explore claims about food and cooking. If you are a researcher (from any field), teacher at…

Wonders of extraction: Brewing beer

Talking to a friend last year who is an avid home brewer made me realize how little I knew about beer and brewing. Inspired by what I learnt from the conversation I started reading Palmer’s How to brew which is…

Cooking science – condensed matter

The book Cooking science – Condensed matter by Adria Vicenc came out last year, but only recently did it appear on my radar. This 75 page preview suggests that it is part coffee table book and part documentation of modern…

Book review: Cooking for geeks

Jeff working on a recipe in his kitchen. (Photo by Shimon Rura. © 2009 Atof Inc.) For a book about food this is a rather unusual book. The author states in the preface that the goal of the book is…

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

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.…