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TGRWT #21: Sage and roasted peanuts

  • Martin LerschMartin Lersch
  • 6

It’s been a couple of months since the last round of “They go really well together” where food bloggers around the world explore food pairings based on similarities in their aroma profiles. The similarity is not based on the concentrations…

  • flavor pairing, molecular gastronomy, TGRWT

TFP 2010: Tomato gels with the pectin that’s there (part 6)

  • Martin LerschMartin Lersch
  • 5

Jean Yves Wilmot explains his tomato gels to Gene Bervoets Making gels with fruits that are high in pectin is not particularily challenging. Addition of sugar promotes pectin gel formation with low methoxyl (LM) pectin, but the drawback is that…

  • hydrocolloids, molecular gastronomy, science

Testing salt in coffee with Tim Wendelboe

  • Martin LerschMartin Lersch
  • 16

One of the good things about living in Oslo are the coffee bars. Norwegians drink a lot of coffe (a healthy dose of 9.9 kg anually per capita, only second to the Finnish) and perhaps that is one reason why…

  • coffee, experiments, molecular gastronomy, science

A pinch of salt for your coffee, Sir?

  • Martin LerschMartin Lersch
  • 60

A small sprinkle of salt will suppress bitterness – and in some cases it can benefit the overall coffee flavor. I’ve tried it with an espresso and somehow it works, but it’s difficult to describe the flavor. I prefer my…

  • coffee, flavor pairing, molecular gastronomy, science, tips & tricks

TFP2010: Gadgets (part 5)

  • Martin LerschMartin Lersch
  • 2

Crycotuv – a combined vacuum chamber and super fast freezer with internal spray nozzle. If I were to name a topic for this year’s Flemish Primitives event I guess gadgets would be it. I’ve already covered the high pressure processing…

  • equipment, flavor pairing, molecular gastronomy, science

TFP 2010: Interview with Bernard Lahousse (part 4)

  • Martin LerschMartin Lersch

Bernard Lahousse, project manager of The Flemish Primitives. I’ve written a couple of posts about The Flemish Primitives 2010 event (and there are more to come), but I also wanted to do an interview with Bernard Lahousse, the project manager…

  • molecular gastronomy

TFP2010: More inspiration from Asia (part 3)

  • Martin LerschMartin Lersch
  • 9

Sang Hoon Degeimbre (chef at L’Air du Temps) on stage at TFP2010. Photo by Piet De Kersgieter. As mentioned in my previous post on The Flemish Primitives 2010 (TFP2010) two chefs had taken their inspiration from Asia. Peter Goossens had…

  • molecular gastronomy, recipe, science

Major review on molecular gastronomy published

  • Martin LerschMartin Lersch
  • 6

I just received an alert today about a major review article on molecular gastronomy: Molecular Gastronomy: A New Emerging Scientific Discipline (DOI: 10.1021/cr900105w) is a British-Danish joint publication by Peter Barham, Leif H. Skibsted, Wender L. P. Bredie, Michael Bom…

  • academic articles, molecular gastronomy, science

TFP 2010: Inspiration from Asia (part 2)

  • Martin LerschMartin Lersch
  • 4

Shellfish after treatment for 2 min @ 6000 bar. Fresh, juicy and tasty! The available litterature in English (including blogs) on popular food science focuses mainly on Western cooking, although the academic litterature on Asian foods is catching up quickly.…

  • equipment, molecular gastronomy, science

The Flemish Primitives 2010 (part 1)

  • Martin LerschMartin Lersch
  • 3

Again I was lucky that all the practical details worked out so I could attend this year’s Flemish Primitives in Brugge. For some one who’s not attended, it’s not so easy to grasp the concept and ideas behind The Flemish…

  • equipment, experiments, 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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