Category science

Cheer up with some gingerbread for Christmas

The gingerbread cookies pictured are made with ginger, cloves and cinnamon. I didn’t use ammonium carbonate as a leavening agent for these, so no amphetamines were created “in furno” in this case. But I’m sure the cookies can cheer you…

Sourdough work in progress (part II)

A sourd dough bread made from a spontaneous starter After 7 days of feeding my sour dough starter “took off” and was ready for baking. Even with a water bath set to 28 °C it took longer than expected. I…

Nocino – walnut liqueur (part I)

Last year, while visiting family in Germany, I decided to pick some walnuts to bring home to Norway. They were not ripe, which was good, because I was planning to make nocino, a walnut liqueur. You can easily find a…

Dangerous names?

I recently stumbled across an interesting article on risk perception: If It’s Difficult to Pronounce, It Must Be Risky – Fluency, Familiarity and Risk perception. Researches from the University of Michigan had students read lists of fictious words and imagining…

Building a meal

There’s a new book by Hervé This available in English: Building a meal – From Molecular Gastronomy to Culinary Constructivism. In the book he examines six bistro favorites — hard-boiled egg with mayonnaise, simple consommé, leg of lamb with green…

Accelerated aging of wine

Can the natural process of aging wine in corked bottles be accelerated? I recently found an interesting article on how an electric field can be used for maturation of wine (New Scientist news coverage of the article). Applying a AC…

Wonders of extraction: Oil

Brazilian chiles in oil (very nice with Moqueca!) Oils and fats are long molecules which are mainly non-polar and hence the opposite of water which is a polar molecule. Ethanol which has both a polar and a non-polar end falls…