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.…
Category science
Yet another journal looking for MG contributions
Juan Valverde (a former student of Hervé This) who is now on the editorial board of the Journal of Culinary Science & Technology informed me that they are looking for new contributions in the molecular gastronomy field. The scope and…
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…
Open position in science and cooking at Harvard
I recently blogged about the public science and cooking lectures at Harvard to let you know that videos from the lectures are available for download. The public lectures accompany the course SPU-27: Science and Cooking (non-official pdf with syllabus of…
Copenhagen MG seminar: Complexity (part 4)
Michael Bom Frøst addressed complexity in meals based on experiments done at noma What’s in a meal? – The title of associate professor Michael Bom Frøst‘s presentation at the recent seminar on molecular gastronomy in Copenhagen may seem surprisingly simple,…
Copenhagen MG seminar: Meat stock (part 3)
Pia Snitkjær’s thesis on Investigations of meat stock from a molecular gastronomy perspective can be downloaded free of charge. Part I includes an excellent introduction to molecular gastronomy, part II covers meat stocks with and without red wine. Pia Snitkjær was…
Copenhagen MG seminar: Flavor pairing (part 2)
Wender Bredie presented results from experiments designed to test the flavor pairing hypothesis A topic that I was particularily excited to hear about at the molecular gastronomy seminar in Copenhagen was flavor pairing. Since Heston Blumenthal presented his white chocolate…
Molecular gastronomy seminar at the University of Copenhagen (part 1)
Homepage of the molecular gastronomy project at the University of Copenhagen (sorry – only in Danish as far as I know) The research project Molecular gastronomy – the scientific study of deliciousness and its physical and chemical basis (Danish homepage)…
Interview with Chris Young
The authors of Modernist Cuisine: Maxime Bilet, Chris Young and Nathan Myhrvold In 2003 Chris Young had an epiphany of a meal at The Fat Duck outside London, and by the end of the meal he knew he had to…