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New journal to launch soon: Flavour

  • Martin LerschMartin 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)

  • Martin LerschMartin 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)

  • Martin LerschMartin 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

Open position in science and cooking at Harvard

  • Martin LerschMartin Lersch
  • 4

I recently blogged about the public science and cooking lectures at Harvard to let you know that videos from the lectures are available for download. The public lectures accompany the course SPU-27: Science and Cooking (non-official pdf with syllabus of…

  • modernist cuisine, molecular gastronomy, science

Copenhagen MG seminar: Playing with food (part 5)

  • Martin LerschMartin Lersch
  • 4

Sample #4: Precious instant coffee with hot and freezing milk. My favorite! As part of the molecular gastronomy seminar in Copenhagen a group of food science students and aspiring chefs who meet regularily in Gastronomisk legestue (= gastronomic playroom) gave…

  • experiments, fun with food, modernist cuisine, molecular gastronomy

Modernist Cuisine presented at The Flemish Primitives

  • Martin LerschMartin Lersch
  • 1

Flown in directly from Seattle, Chris Young presented Modernist Cuisine at The Flemish Primitives today. In the picture: presumably the first copy in Europe 🙂 It’s backordered now (see Nathan’s long posts on this) due to high sales. I had…

  • books, modernist cuisine, molecular gastronomy

Copenhagen MG seminar: Complexity (part 4)

  • Martin LerschMartin Lersch
  • 2

Michael Bom Frøst addressed complexity in meals based on experiments done at noma What’s in a meal? – The title of associate professor Michael Bom Frøst‘s presentation at the recent seminar on molecular gastronomy in Copenhagen may seem surprisingly simple,…

  • experiments, molecular gastronomy, science

Copenhagen MG seminar: Meat stock (part 3)

  • Martin LerschMartin Lersch
  • 7

Pia Snitkjær’s thesis on Investigations of meat stock from a molecular gastronomy perspective can be downloaded free of charge. Part I includes an excellent introduction to molecular gastronomy, part II covers meat stocks with and without red wine. Pia Snitkjær was…

  • experiments, molecular gastronomy, science

Flavor pairing revisited

  • Martin LerschMartin Lersch
  • 4

Foamy strawberries with coriander (cilantro) from TGRWT #3 turned out to be a delicious combination. Could it possibly be a category 2d predicted aroma similarity? As mentioned in my previous post about the flavor pairing presentation given by Wender Bredie…

  • aroma similarity, flavor pairing, molecular gastronomy

Copenhagen MG seminar: Flavor pairing (part 2)

  • Martin LerschMartin Lersch
  • 6

Wender Bredie presented results from experiments designed to test the flavor pairing hypothesis A topic that I was particularily excited to hear about at the molecular gastronomy seminar in Copenhagen was flavor pairing. Since Heston Blumenthal presented his white chocolate…

  • events, flavor pairing, molecular gastronomy, science
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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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