I usually don’t post about newspaper articles, but Jack Lang sent out an email on the molegular gastronomy maillinglist today about an article in New York Times: “After Microsoft, Bringing a High-Tech Eye to Professional Kitchens” featuring Nathan Myhrvold. I…
For å holde denne siden noenlunde oversiktlig har jeg kun tatt med linker til norske/nordiske nettsteder. Flere linker i de forskjellige kategoriene finnes på de engelske sidene. Akademia Molekylær gastronomi ved Universitetet i København. Dette er etter hvert betydelig miljø,…
This month’s round of TGRWT is hosted by Pablo over at Medellitin, and the foods to pair this time are tomato and black tea. As always you can find instructions on how to participate in the announcement post. If you…
Attempt to make a sourdough starter using dried apricots, using my immersion circulator for temperature control. I got some bubbling yeast activity, but the final bread dough never rose properly. Inspired by the Swedish bread blog Pain de Martin which…
Many cookbooks suggest the following for boiling eggs: 3-6 min for a soft yolk, 6-8 min for a medium soft yolk and 8-10 min for a hard yolk. If you are satisfied with this, there is no need for you…
If you’re interested in using hydrocolloids make sure you also check out “Texture – A hydrocolloid recipe collection” that I have put together. It has more than 300 recipes and it’s available for free download. European suppliers 100% Chef –…
Restaurants and chefs influenced by molecular gastronomy El Bulli (Ferran Adria) – Spain. The Fat Duck (Heston Blumenthal) – UK. Pierre Gagnaire (Pierre Gagnaire) – France. Grand Hotel Villa Serbellione (Ettore Bocchia) – Italy Saint Pierre (Emmanuel Stroobant) – Singapore…
Reference works and cookbooks with emphasis on techniques: Nathan Myhrvold et al.: Modernist Cuisine (2011, 2438p) ISBN: 0982761007 Harold McGee: Keys to Good Cooking: A Guide to Making the Best of Foods and Recipes (2010, 576p) ISBN: 1594202680 Shirley O’Corriher:…
I’m a big fan of using bananas in savory dishes, so for TGRWT #11 I decided to make: Pork tenderloin with banana & clove sauce 450 g pork tenderloin 2 bananas, sliced 10-15 cloves (less if you use ground cloves)…
