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The Flemish Primitives 2011

  • Default image Martin 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

  • Default image Martin 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

  • Default image Martin 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

  • Default image Martin 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

  • Default image Martin 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

  • Default image Martin 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

  • Default image Martin 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

TGIF: Food related “Periodic videos”

  • Default image Martin Lersch
  • 1
I believe most chemists are familiar with the “periodic videos” from the University of Nottingham, covering all the known chemical elements. The series features professor Martyn Poliakoff who’s grey hair is really worthy of a professor! They have now covered…
  • experiments, fun with food, videos

Modernist cuisine website up

  • Default image Martin Lersch
  • 22
The website to accompany Modernist cuisine is up now. It showcases stunning pictures and example pages, the complete table of contents available in pdf format, details on the exceptional printing quality (stochastic screening and wide gamut inks in case you…
  • books, molecular gastronomy

Norwegian egg coffee

  • Default image Martin Lersch
  • 35
Egg coffee – a mild and refreshing drink that can be served warm as well as cold I recently stumbled over “Norwegian egg coffee”. At first I thought it was a joke, but it turned out that this is indeed…
  • experiments, molecular gastronomy, recipe, science, tips & tricks
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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