Book review: Cooking for geeks
Jeff working on a recipe in his kitchen. (Photo by Shimon Rura. © 2009 Atof Inc.) For a book about food this is a rather unusual book. The author states in the preface that the goal of the book is…
TFP2011: Flavor master class with Quico Sosa (part 4)
You can tell that the days were packed during my visits to Belgium (The Flemish Primitives) and Denmark (Molecular gastronomy seminar) in March by the fact that I still blog about it in June. After the sous vide masterclass I…
Copenhagen MG seminar: MG meets the internet (part 8)
(you can click through the entire presentation at the end of this post) I really enjoyed taking part in the recent MG seminar in Copenhagen, and the greatest surprise was when I received a kind email from Michael Bom Frøst…
TFP 2011: Interview with René Redzepi (part 3)
Rene Redzepi sees no contradiction between science and his style of cooking. He also promoted his book NOMA at the press conference at The Flemish Primitives 2011. It came as no big surprise that NOMA defended its no. 1 position…
Flavour right around the corner
The launch of Flavour, the journal I mentioned recently, is right around the corner. To celebrate the launch they give away 10 copies of Peter Barham’s Science of Cooking to anyone who registers for their article alerts before 1st July.…
Copenhagen MG seminar: Ice cold world record attempt (part 7)
Peter Barham on his way to beat the current world record for the fastest ice cream In case you didn’t know the current world record for the world’s fastest ice cream is 10.34 seconds! To obtain the record you have…
Copenhagen MG seminar: Food and science fun (part 6)
How much does air weigh? With a balloon and a microwave oven you can easily find out says Peter Barham. Peter Barham’s presentation at the MG seminar in Copenhagen focused on how food can be used to make students interested…
Perfect egg yolks (part 2)
Egg cooked for 40 min at 63.0 °C. The pictures were taken within 6 seconds and are shown in the order they were taken. My immersion circulator is working again! And the first thing I decided to do was to…
Perfect egg yolks
Maybe I have a hangup on soft boiled eggs, but I’m deeply fascinated by how something simple as an egg can be transformed into such a wide range of textures. I’m talking about pure eggs – no other ingredients added.…
Yet another journal looking for MG contributions
Juan Valverde (a former student of Hervé This) who is now on the editorial board of the Journal of Culinary Science & Technology informed me that they are looking for new contributions in the molecular gastronomy field. The scope and…