TGIF: Hot coffee with industrial laser
Such an advanced setup, and then he uses instant coffee???!!!! Found via everydayscientist a while ago…
TGRWT #2: Banana and parsley
It’s time for the second round of the They go really well together food blogging event (hereafter referred to as TGRWT #2). Ingredients to pair this time are banana and parsley, which should be an easy match compared to last…
Two flavour pairing case studies
In previous posts and comments I have suggested that flavour pairings based on key odorants could be explored by looking at odor activity values (= ratio of volatile compound to it’s threshold). If two foods share one or more key…
Thinking blogger award
I’ve received the Thinking blogger award from Cocktail Party Physics, Nika’s culinaria, Jon’s travel adventures, Lab cat and Chadzilla now. Thanks a lot folks! I guess it’s my turn to hand the award on now. Here are five blogs I…
TGRWT #1 roundup – coffee, chocolate, garlic
It’s time to sum up the contributions to the food blogging event They go really well together (TGRWT). There were five seven contributions plus a number of suggestions in the comments to the announcement post and I would like to…
Practical molecular gastronomy, part 5
5. Learn how to control taste and flavor. When invited over to friends for dinner, even before eating, you judge the food by it’s aroma, handing out compliments such as “It really smells nice”! Thankfully, nature is on the cook’s…
The Experimental Cuisine Collective
The Scientist in an interview with Hervé This reports that: Recently, New York University Assistant Professor of Chemistry Kent Kirshenbaum teamed up with chef Will Goldfarb to bring experts together to discuss the intersection of science, cooking and eating. Often…
Podcasts on popular food science
The New York Academy of Sciences has an interesting series on the Science of Food. On April 10th Hervé This, a pioneer of molecular gastronomy, talked about “Dinner: The Final Frontier”. An interview with This and the other speakers is…
Coffee espuma with garlic and chocolate (TGRWT #1)
For the food blogging event They Go Really Well Together (TGRWT #1) I decided to used baked garlic. Baking gives garlic a slightly sweet, mellow taste and I figured this might work well with the soft texture of an espuma.…
TGRWT #1: Garlic, coffe and chocolate
Reading the comments on how to prepare a dish using garlic, coffee and chocolate, I figured it could actually be a good idea to make this into a food blogging event. Inspired by Is My Blog Burning (IMBB), Sugar High…