Category science

Eating fruit with salt

Salt helps to bring out the flavor of watermelon In Asia it is not uncommon to eat fruit with salt or even soy sauce. From my own experience, and via friends, I known that fruits such as mango, guava, honey…

A pinch of salt for your coffee, Sir?

A small sprinkle of salt will suppress bitterness – and in some cases it can benefit the overall coffee flavor. I’ve tried it with an espresso and somehow it works, but it’s difficult to describe the flavor. I prefer my…

TFP2010: Gadgets (part 5)

Crycotuv – a combined vacuum chamber and super fast freezer with internal spray nozzle. If I were to name a topic for this year’s Flemish Primitives event I guess gadgets would be it. I’ve already covered the high pressure processing…

TFP2010: More inspiration from Asia (part 3)

Sang Hoon Degeimbre (chef at L’Air du Temps) on stage at TFP2010. Photo by Piet De Kersgieter. As mentioned in my previous post on The Flemish Primitives 2010 (TFP2010) two chefs had taken their inspiration from Asia. Peter Goossens had…

Major review on molecular gastronomy published

I just received an alert today about a major review article on molecular gastronomy: Molecular Gastronomy: A New Emerging Scientific Discipline (DOI: 10.1021/cr900105w) is a British-Danish joint publication by Peter Barham, Leif H. Skibsted, Wender L. P. Bredie, Michael Bom…

TFP 2010: Inspiration from Asia (part 2)

Shellfish after treatment for 2 min @ 6000 bar. Fresh, juicy and tasty! The available litterature in English (including blogs) on popular food science focuses mainly on Western cooking, although the academic litterature on Asian foods is catching up quickly.…

The Flemish Primitives 2010 (part 1)

Again I was lucky that all the practical details worked out so I could attend this year’s Flemish Primitives in Brugge. For some one who’s not attended, it’s not so easy to grasp the concept and ideas behind The Flemish…