When many people hear molecular gastronomy, they think of culinary foams, originally introduced by Ferran Adria at El Bulli. In case you’re fed up with the foams, here’s a T-shirt to express your feelings: Personally, I can’t even say I’ve…
(Photo by vintage_patrisha at flickr.com) 4. Learn how to control the texture of food Taste and flavour normally get more attention when food is discussed, but the texture of food is equally important and our tongue is very sensitive, not…
Dialogos de Cocina took place in San Sebastian, Spain, on March 12 and 13. Monday’s program featured a session on Technology, Technique and Science which should be of great interest to the molecular gastronomy community. The sessions have been made…
Although I recommend the use of a thermometer, sometimes it’s convenient to know how you can also manage without. If you mix water at two different (but known) temperatures, you can easily calculate the temperature after mixing. Just multiply the…
I have previously written about how you can cook a perfect steak with a simple DIY sous vide technique. Of course low temperature cooking applies equally well to fish with the only difference that the temperature can be turned down…
Cookware made from cast iron has a reputation for keeping food warm for a long time. Is that really true? Best way to find out is by an experiment. I decided to compare a cast iron pot with one of…
When eating this chocolate, you eat a molecular model of what you are eating (well, at least one of it’s components) – theobromine! It’s the brainchild of two Belgians, chocolatier Pierre Marcolini and furniture designer Dirk Meylaerts. More info on…
Get a basic understanding of heat transfer, heat capacity and heat conductance. Since a lot of cooking involves temperature manipulations, it’s a good idea to get a basic understandning of how heat is transferred and how well it is stored…
The red sheet (in the not yet finished dish) is made by heating Campari, beet root juice, salt and sugar, followed by addition of agar agar. The color and texture look marvelous! Chow has a nice picture-by-picture guide (featuring photos…
Dominique & Cindy Duby, chocolatiers based in Canada, have put together two “scientific chocolate tasting kits” (one, two). Some of the science behind is explained in their “tasting notes” (copy the text into a wordprocessor to read it). For a…
