Sous vide fish should be cooked at several temperatures followed by stepwise cooling for the best texture Bruno Goussault started the sous vide master class at The Flemish Primitives 2011 by arguing that precise temperature or right temperature cooking is…
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…
Photo by spielzimmer via flickr.com (CC). Eric Devlin over at Home of BBQ interviewed me via email about BBQ and molecular gastronomy. The topic should be of interest to the readers of Khymos as well, so I post the questions…
This month’s TGRWT is hosted by Le Petite Boulanger, and the foods to pair are chocolate and meat. The recipe for the chocolate beef stock cream is inspired by the Iberian Ham Cream by Ferran Adrií /El Bulli (the recipe can…
One important aspect of molecular gastronomy is the application of scientific principles to food preparation in a normal kitchen. This can very well be illustrated by discussing the preparation of a steak. The surface of the meat needs to be…
