One important aspect of molecular gastronomy is the application of scientific principles to food preparation in a normal kitchen. This can very well be illustrated by discussing the preparation of a steak. The surface of the meat needs to be…
Have you ever though about how far you can shoot a champagne cork? The swedish physicist Hans-Uno Bengtsson has actually done the necessary calculations in the wonderful Swedish book “Kring flaskor och fysik” (which translates to something like “Among bottles…
Over Christmas I have been reading Luca Turin’s book “The Science of Scent”. This became a real eye-opener for me with regards to my understanding of how the sense of smell works. (BTW, Luca Turin was also featured in Chandler…
Lussekatt (Photo by Jonas Bergsten) The day of St. Lucia is celebrated in Scandinavia and some countries in southern Europe on December 13th. In Scandinavia a traditional kind of bun, lussekatt, is normally made and eaten on this day. What…
Here’s some pictures of an experiment I did with strawberries and dry ice (solid carbon dioxide). Dry ice is frozen carbon dioxide which holds a temperature of -78 °C. What is fascinating is that dry ice does not melt –…
My fellow blogger on molecular gastronomy, Göde Schüler (check out his German MG blog Gourmetrics) found a great video on YouTube. The video shows how a red beet paste mixed with alginate solidifies when dripped into a solution of calcium…
