Avoid the white exudate (left) by brining salmon (right) prior to cooking Salmon is a wonderful fish that can be prepared at nearly any temperature between raw (as in sushi) and fully cooked. In between these extremes lies a range…
Tables set and decorated for the best lunch at a scientific conference ever! I mentioned in my blog post on “The Emerging Science of Gastrophysics” symposium held at the Royal Danish Academy of Sciences and Letters in Copenhagen that we…
The popular Science & Cooking lectures at Harvard are back again (in fact they started September 4th). Classes are filmed and freely available via Youtube and iTunes. Like in previous years the public lecture series is given alongside the course “Science…
On August 27-28 the symposium “The Emerging Science of Gastrophysics” was held at the Royal Danish Academy of Sciences and Letters in Copenhagen. The symposium poster said “interdisciplinary”, and with presentations by scientists in fields ranging from physics and chemistry…
Is there a way to speed up the browning of onions? (Photo: Frying onion from Bigstock) An idea that struck me once was to add baking soda to browning onions. I chopped an onion, melted butter in a frying pan,…
What a surprise to see tweets about the new Modernist cuisine at home which will be available for sale in October and is available for pre-order already! Interestingly this book is not an extract for food enthusiasts of the 2400-page…
The very first blog post on Khymos appeared on August 27th, 2006. That’s 5 years ago today – and to celebrate this the following post will be about Khymos and blogging. It’s going to be quite introvert, but hopefully you’ll…
The book Cooking science – Condensed matter by Adria Vicenc came out last year, but only recently did it appear on my radar. This 75 page preview suggests that it is part coffee table book and part documentation of modern…
Programleder Hanne Kari Fossum og kjemiker Martin Lersch Så du meg på Schrödingers katt i februar? Hvis ikke kan du se klippene om biff, brød og smak på NRK sine hjemmesider. Jeg har også skrevet mer utførlig om sous vide,…
