Nocino – walnut liqueur (part I)
Last year, while visiting family in Germany, I decided to pick some walnuts to bring home to Norway. They were not ripe, which was good, because I was planning to make nocino, a walnut liqueur. You can easily find a…
Tag oxidation
Lightstruck flavor in beer
Some years ago, a group of researches studied the formation of lightstruck flavor in beer (Chem. Eur. J. 2001, 4554). They found that isohumulones, compounds contributing to the bitter taste of beer, decomposed when exposed to ultraviolet light. In a…
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…