Wonders of extraction: Coffee (part 1)
I only became a regular coffee drinker after I finished my PhD in chemistry and got a real job. The reason was that I had a 1 hour commute and I needed the caffeine to stay awake and focused. Prior…
Tag grinding
Ten tips for practial molecular gastronomy, part 1
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…