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TFP 2011: Interview with René Redzepi (part 3)

  • Default image Martin Lersch
  • 2
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…
  • blogs, interview, modernist cuisine, molecular gastronomy

Flavour right around the corner

  • Default image Martin Lersch
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.…
  • academic articles, modernist cuisine, molecular gastronomy, science

Copenhagen MG seminar: Ice cold world record attempt (part 7)

  • Default image Martin Lersch
  • 2
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…
  • experiments, fun with food, molecular gastronomy, videos

Copenhagen MG seminar: Food and science fun (part 6)

  • Default image Martin Lersch
  • 4
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…
  • experiments, fun with food, molecular gastronomy, science

Perfect egg yolks (part 2)

  • Default image Martin Lersch
  • 15
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…
  • experiments, modernist cuisine, molecular gastronomy, sous vide

Perfect egg yolks

  • Default image Martin Lersch
  • 19
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.…
  • academic articles, equipment, experiments, molecular gastronomy, science, sous vide, tips & tricks

Yet another journal looking for MG contributions

  • Default image Martin Lersch
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…
  • academic articles, modernist cuisine, molecular gastronomy, science

New journal to launch soon: Flavour

  • Default image Martin Lersch
  • 1
While we’re still waiting for the first edition of International Journal of Gastronomy and Food Science to appear: I learnt in the Copenhagen MG seminar that yet another journal is to launch soon – the Flavour journal published on BioMed…
  • academic articles, molecular gastronomy, science

TFP 2011: Sous vide master class (part 2)

  • Default image Martin Lersch
  • 23
Sous vide fish should be cooked at several temperatures followed by stepwise cooling for the best texture Bruno Goussault started the sous vide master class at The Flemish Primitives 2011 by arguing that precise temperature or right temperature cooking is…
  • equipment, interview, molecular gastronomy, science, sous vide

The Flemish Primitives 2011 (part 1)

  • Default image Martin Lersch
The Flemish Primitives aims to bring together chefs and scientists to promote culinary innovation. The last two editions held in Brugge focused on food pairing and new technologies. This year the event had moved to Oostende and the more spacious…
  • events, modernist cuisine, molecular gastronomy
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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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Copyright © 2021 - Martin Lersch 

  • About
  • Texture
  • Books
    • Favorites
    • Essays & food writing
    • Sous vide
    • Historic interest
    • Everyday chemistry
    • Food chemistry
    • Reference & technique
    • Aroma & taste
    • Wine
    • Presentation & photography
    • Videos
  • Links
    • Science education
    • Articles
    • Audio and video
    • People
    • Institutions
    • Suppliers
    • Other languages
  • Molecular gastronomy
    • Definitions of molecular gastronomy
    • History
    • Flavor pairing
    • TGRWT
  • Norsk
    • Såpebobler
    • Schrödingers katt
    • Brød uten å kna
    • Bøker
    • Linker
    • Oppskriftsamling
    • Om Khymos