Ferran Adria’s espresso foam, named “Espesso”, is indeed a fascinating concoction, created in cooperation with coffee producer Lavazza. The word espesso is a combination of espresso and the Italian word spesso, meaning thick. Just luck at the thick lucious foam.…
According to Emma Marris at The Sceptical Chymist, Harold McGee, author of my favorite book “On Food and Cooking” has suggested that the term “molecular gastronomy” should be ditched. He noted that most chefs labeled as molecular gastronomists rejected the…
Currently, there is a career opportunity for chefs with an interest in science. Heston Blumenthal at The Fat Duck is hiring: Research Chef Stage – Applicants should give a minimum commitment of 3 months, but a longer stay of up…
I received an email last week from a supertaster (read more: BBC, Wikipedia) with an interesting question: Certain foods contain bitter substances that only a fraction of the population can taste. Examples include a group of compounds called cucurbitacins, found…
If two different foods share one or more volatile molecules, chances are they can taste pretty nice when eaten together. A further discussion of the science behind can be found here. I justed wanted to share a picture of the…
My fellow blogger on molecular gastronomy, Göde Schüler (check out his German MG blog Gourmetrics) found a great video on YouTube. The video shows how a red beet paste mixed with alginate solidifies when dripped into a solution of calcium…
Every now and then I end up explaning to friends how they can make good pizza at home. One of the main issues is how to obtain the nice, crisp crust. And of course I’m referring to Italian pizza now,…
Look out for the new book by Heston Blumenthal to appear in October 2006: Perfection. The book is based on an eight part BBC series where Heston Blumenthal, chef at The Fat Duck and front player within the field of…
I just received a catalogue from International Cooking Concepts, a Spanish store with a lot of nice tools, well suited for molecular gastronomy. It appears they don’t sell stuff over the internet, but I guess you can email them and…
Back in 2004 Webjørn Espeland from NRK P2 (Norwegian radio) interviewed me about chemistry in the kitchen. These are now re-aired in the program “Verdt å vite” which can be downloaded as mp3 files (only in Norwegian): August 22, 2006 – Why do you smell after eating garlic? August 24, 2006…
