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The Emerging Science of Gastrophysics

  • Martin LerschMartin Lersch
  • 1

Next week, on August 27-28, an interdisciplinary symposium entitled “The Emerging Science of Gastrophysics” will be held at the Royal Danish Academy of Sciences and Letters in Copenhagen. I’m sorry to inform you that participation is by invitation only. However, having…

  • events, modernist cuisine, molecular gastronomy, recommendations

TGRWT #22: Chicken stew

  • Martin LerschMartin Lersch
  • 6

For TGRWT #22 I started by looking at the foodpairing tree of raisin (see below). I decided to include roasted hazelnuts, bacon and cooked chicken. With fresh peppermint available in the garden I considered that as a possibility too. And…

  • aroma similarity, flavor pairing, molecular gastronomy, recipe, TGRWT

TGRWT #22: Raisin

  • Martin LerschMartin Lersch
  • 7

Impatient raisin waiting to be cooked More than 1 1/2 year has passed since the last round of They Go Really Well Together, and in the meantime there’s been quite some publicity with TGRWT being mentioned both in Gastronomica and…

  • aroma similarity, flavor pairing, molecular gastronomy, TGRWT

Maximizing Food Flavor by Speeding Up the Maillard Reaction

  • Martin LerschMartin Lersch
  • 28

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,…

  • books, experiments, modernist cuisine, molecular gastronomy, science

Modernist cuisine at home available for pre-order

  • Martin LerschMartin Lersch
  • 5

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…

  • books, modernist cuisine, molecular gastronomy

Help needed on “natural sous vide”

  • Martin LerschMartin Lersch
  • 29

Eggs boiled in onsen (japanese: hotspring), Nagano, Japan (Photo: Miya.m. Permission: GFDL, cc-by-sa-2.1-jp). In Japan eggs cooked in hot springs (onsen) are known as onsen tamago. I’ve also read that Māori women used boiling pools at Whakarewarewa to cook. In…

  • molecular gastronomy, science, sous vide

The new journal Flavour went live today

  • Martin LerschMartin Lersch
  • 2

It’s quite amazing that two journals so relevant to gastronomy and science have gone live within little more than a month. Last month we saw the appearance of International Journal of Gastronomy and Food Science, and today the first few…

  • academic articles, modernist cuisine, molecular gastronomy, science

First issue of International Journal of Gastronomy and Food Science is out

  • Martin LerschMartin Lersch
  • 2

I first wrote about this journal in March 2009 and finally it is here, the International Journal of Gastronomy and Food Science. The official launch of the paper version was during Madrid Fusion 2012, but last week the electronic version…

  • academic articles, modernist cuisine, molecular gastronomy, recommendations, science

Recreational kitchen mathematics: Cookie tessellations

  • Martin LerschMartin Lersch
  • 9

Is there a way to avoid all that extra dough in between the cookies? (Photo: Christmas Tree Cookie Cutter from Bigstock) It should come as no surprise that food, chemistry and mathematics meet in baking. For once I will leave…

  • equipment, fun with food, science, tips & tricks, websites

Mineral waters à la carte

  • Martin LerschMartin Lersch
  • 75

Cloning popular brands of mineral water is now simpler then ever before with the updated version of the mineral water calculator! When I blogged about DIY mineral water last year it was mainly a theoretical exercise since I didn’t have…

  • equipment, experiments, molecular gastronomy, science, tips & tricks
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The blog Khymos is written by Martin Lersch. He’s a chemist by training and brings his chemical curiosity with him wherever he goes. He enjoys being in the kitchen, so at lot at Khymos deals with food and cooking. See the about page for more information and contact details.

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