Finally it’s time to round up my ten tips for molecular gastronomy with the shortest of them all: 10. Have fun! I sincerely believe that whatever you do, you do it better if you enjoy it. This isn’t a very…
9. Keep a written record of what you do! Wouldn’t it be a pity if you couldn’t recreate that perfect concoction you made last week, simply because you forgot how you did it? Last year I made a vegetable soup…
Read about the physics behind the balancing fork trick. 8. Experiment! Dare to experiment and try new ingredients and procedures. Do control experiments so you can compare results. When evaluating the outcome, be aware that your own opinions will be…
Click here for full size image 7. Question authorities and learn from the experts A thick, nicely bound cookbook with marvelous pictures and a professional layout signals quality and authority. But unfortunately the nice wrapping is no guarantee that the…
6. Learn how our senses work Prolonged exposure to a flavor causes adaption and habituation, meaning that your brain thinks the food smells less even though it’s still present in the same amount. Back in 1953 Lloyd M. Beidler isolated…
5. Learn how to control taste and flavor. When invited over to friends for dinner, even before eating, you judge the food by it’s aroma, handing out compliments such as “It really smells nice”! Thankfully, nature is on the cook’s…
(Photo by vintage_patrisha at flickr.com) 4. Learn how to control the texture of food Taste and flavour normally get more attention when food is discussed, but the texture of food is equally important and our tongue is very sensitive, not…
Get a basic understanding of heat transfer, heat capacity and heat conductance. Since a lot of cooking involves temperature manipulations, it’s a good idea to get a basic understandning of how heat is transferred and how well it is stored…
2. Know what temperature you’re cooking at. A dip probe thermometer with a digital read out is a cheap way to bring science into your kitchen. It should preferably cover the temperatures from -30 to 300 °C (-22 to 570…
1. Use good and fresh raw materials of the best quality available. No amount of cooking and preparation – be it traditional, modern or molecular – can fully disguise ingredients of poor quality. No one will probably disagree with this…
