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Molecular gastronomy seminar at the University of Copenhagen (part 1)

  • Martin LerschMartin Lersch
  • 1

Homepage of the molecular gastronomy project at the University of Copenhagen (sorry – only in Danish as far as I know) The research project Molecular gastronomy – the scientific study of deliciousness and its physical and chemical basis (Danish homepage)…

  • events, molecular gastronomy, science

Interview with Chris Young

  • Martin LerschMartin Lersch
  • 3

The authors of Modernist Cuisine: Maxime Bilet, Chris Young and Nathan Myhrvold In 2003 Chris Young had an epiphany of a meal at The Fat Duck outside London, and by the end of the meal he knew he had to…

  • books, equipment, experiments, interview, modernist cuisine, molecular gastronomy, science

DIY mineral water

  • Martin LerschMartin Lersch
  • 38

I’m quite fond of carbonated water, and last summer I bought a water carbonator so I wouldn’t have to carry all the water home from the shop. The working principle of the carbonater is very simple – a bottle filled…

  • experiments, molecular gastronomy, recipe

The Flemish Primitives 2011

  • Martin LerschMartin Lersch
  • 2

It’s soon time for the third edition of The Flemish Primitives and registration has now opened. The Flemish Primitives wants to challenge Belgian gastronomy and bring together chefs from all over the world to meet and exchange ideas built on…

  • events, molecular gastronomy, science, tips & tricks

No-knead bread

  • Martin LerschMartin Lersch
  • 26

Update: I’ve written up a short post about no-knead bread in Norwegian – Brød uten å kna – to accompany my appearance in the popular science program Schrödingers katt. I know – since the NY Times article about Jim Lahey…

  • equipment, molecular gastronomy, news articles, recipe, science

Gelling ketchup with horseradish

  • Martin LerschMartin Lersch
  • 9

Mixing tomato ketchup with horseradish causes it to gel over night A while ago a reader sent me a very interesting question regarding a gelled seafood sauce. It is made by mixing tomato ketchup with horseradish and his question was…

  • experiments, hydrocolloids, molecular gastronomy, recipe, science

Videos of Harvard lectures available

  • Martin LerschMartin Lersch
  • 9

Remember the public cooking lectures at Harvard that I mentioned in September? According to the website they are *very popular* and the auditoriums are packed! This is good news, but the best thing is that the lectures are made available…

  • molecular gastronomy, science, videos

Baking with hefeweizen yeast

  • Martin LerschMartin Lersch
  • 23

Wheat beers such as hefeweizen, weissbier and wit are all light beers made from a mix of malted barley and wheat. In southern Germany the typical hefeweizen is fermented with a non-flocculating yeast, and it is not filtered before bottling.…

  • experiments, molecular gastronomy, recipe, science

Public cooking lectures at Harvard

  • Martin LerschMartin Lersch

The Harvard School of Engineering and Applied Sciences (“SEAS”) and the Alí­cia Foundation have developed a new General Education science course, “Science and Cooking: From Haute Cuisine to the Science of Soft Matter”. The class is limited to currently enrolled…

  • molecular gastronomy, science

Wonders of extraction: Pressure

  • Martin LerschMartin Lersch
  • 17

Cream chargers containing 8 g of nitrous oxide each (N2O) to be used with an iSi whipper for whipping cream, making foams/espumas or pressurized infusions. A little more than a week ago Dave Arnold posted a great, new technique: “Infusion…

  • blogs, equipment, molecular gastronomy, science, tips & tricks
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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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