Category tips & tricks

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…

A mathematician cooks sous vide

Douglas Baldwin with two immersion circulators and a vacuum chamber sealer. Since I got my immersion circulator in December I’ve discovered that there are two critical questions that always come up as I hold a piece of meat in my…

Hydrocolloid recipe collection v.2.2

An updated version of “Texture – A hydrocolloid recipe collection” is now available for download (version 2.2). There are two file sizes available: screen resolution (~1 MB) and high resolution for printing (~5 MB). Some recipes have been added bringing…

Name of meat cuts

In the last couple of days I’ve encountered a special challenge when reading (and writing) English as a non-native speaker. It’s related to food and more specifically the different meat cuts available. As I read about sous-vide cooking I often…

Sous-vide cooking joy

Having received a real kitchen gadget before the weekend, I certainly had to do some sous-vide experiments. While shopping I looked specifically for meat that was already vacuum packed in plastic bags as I do not have a food saver.…

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…

Kamikaze cookery

There’s a new weekly cooking show you shouldn’t miss. It’s about cooking and science, or “Kamikaze cookery” to be more precise. And there’s a good dash of humor as well which doesn’t hurt. The first episode out is on how…

Hydrocolloid recipe collection v.2.1

An updated version of “Texture – A hydrocolloid recipe collection” is now available for download (version 2.1). The version includes corrections of typos, minor additions to the property tables plus an important update in the gelatin section and a recipe…

Wonders of extraction: Ethanol

Extraction of cherries with ~45% ethanol in water Ethanol is a molecule with both a polar and a non-polar end, so it’s properties are somewhat in between those of water and oil (which will be the topic of the next…

Wonders of extraction: Water

Extraction of peppermint leaves with hot water Water is a polar molecule, meaning that one end has a small negative charge and the other a small positive charge. Because of this water is a very good solvent for other polar…