In my previous blog post about coffee I discussed parameters you can influence once you have purchased your precious beans. These were brew ratio, total dissolved solids, extraction yield, grind size, water composition, water temperature and filter material. This time…
You can tell that the days were packed during my visits to Belgium (The Flemish Primitives) and Denmark (Molecular gastronomy seminar) in March by the fact that I still blog about it in June. After the sous vide masterclass I…
Brazilian chiles in oil (very nice with Moqueca!) Oils and fats are long molecules which are mainly non-polar and hence the opposite of water which is a polar molecule. Ethanol which has both a polar and a non-polar end falls…
Extraction of cherries with ~45% ethanol in water Ethanol is a molecule with both a polar and a non-polar end, so it’s properties are somewhat in between those of water and oil (which will be the topic of the next…
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…
Erich Berghammer, also known as Odo7 [homepage, myspace] is an aroma jockey or AJ for short. He blows scents over his audience with huge fans and has stocked up a pantry with exotic spices, roots, leafs, oils, extracts and herbs.…
In a recent survey 72% of chefs say they may want to experiment with molecular gastronomy in 2007. That’s an impressive number and considering the attention molecular gastronomy gets in media I bet many home cooks would want to experiment…
Over Christmas I have been reading Luca Turin’s book “The Science of Scent”. This became a real eye-opener for me with regards to my understanding of how the sense of smell works. (BTW, Luca Turin was also featured in Chandler…
