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Khymos
  • About
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Khymos

Molecular mixology: Jellied G&T

  • Martin Lersch Martin Lersch
  • 6

Wired has a feature on “Better drinking through chemistry”. This includes a recipe for Eben Freeman’s jellied gin and tonic. This was made for Herve This’ molecular mixology masterclas held at the Ritz in Paris (hosted by Bols, more links…

  • fun with food, hydrocolloids, molecular gastronomy, recipe

IgNoble prize for food chemistry!

  • Martin Lersch Martin Lersch

Slightly off topic, but quite amusing: Last night the IgNoble prizes were awarded. Their slogan reads “First it makes you LAUGH, then it makes you THINK”. The 2006 IgNoble prize in chemistry was awarded to a research group studying “Ultrasonic…

  • academic articles, fun with food, molecular gastronomy, websites

Espesso – a thick, lucious espresso foam

  • Martin Lersch Martin Lersch
  • 6

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.…

  • fun with food, hydrocolloids, molecular gastronomy

Is the term “molecular gastronomy” obsolete?

  • Martin Lersch Martin Lersch
  • 2

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…

  • molecular gastronomy

Career opportunities at The Fat Duck

  • Martin Lersch Martin Lersch

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…

  • molecular gastronomy

Suppression of bitterness

  • Martin Lersch Martin Lersch

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…

  • academic articles, experiments, fun with food, molecular gastronomy

Flavor pairing – try this at home!

  • Martin Lersch Martin Lersch
  • 2

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…

  • experiments, flavor pairing, fun with food, molecular gastronomy

Video on alginates

  • Martin Lersch Martin Lersch
  • 3

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…

  • experiments, hydrocolloids, molecular gastronomy, science, tips & tricks, videos

Baking stones / Pizza stones

  • Martin Lersch Martin Lersch
  • 3

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,…

  • molecular gastronomy, tips & tricks

New book by Heston Blumenthal: Perfection

  • Martin Lersch Martin Lersch

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…

  • books, molecular gastronomy
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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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