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…
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…
The avalanche of books in the food/science intersection this fall has been truly amazing. Three books in particular have showcased special restaurants: el Bulli, Alinea and The Fat Duck.
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.…
An brown box arrived today!
According to Google trends searches for chocolate peak every December (plus that special day in February), and I assume that consumption of chocolate follows the same pattern. For this month’s They go really well together event (TGRWT #13) Erik Fooladi…
In the end I was able to find fresh chanterelles and therefore ready for TGRWT #12 with a last minute preparation and blogpost (the round-up of TGRWT #12 has already been posted). The chanterelles were imported from Poland and quite…
I have recently come to know Miss Silvia. She’s from Italy, weighs a good 14 kg and even my wife welcomed her in our kitchen! As home brew espresso afficionados will know by know, I’ve become the proud owner of…
There are a couple of recent academic papers that have been published the last 2 years which I haven’t mentioned in blog posts, but they really deserve attention. Here’s the list (with quotes from the abstracts): Molecular gastronomy: a food…
The food pairing seminar is named “The Flemish Primitives” after the 15th and 16th century artists who were combining talent with new techniques. I’ve blogged about the upcoming food pairing seminar in Belgium on January 5th previously, but there are…
