The science of BBQ
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…
Tag umami
Glutamic acid in tomatoes and parmesan
Pure mono sodium glutamate from Taiwan A recent article (found via Harold McGee’s News for curious cooks) featuring Heston Blumenthal as a co-author emphasizes the huge difference in glutamic acid contents between the flesh and pulp of tomatoes. Glutamic acid…
Practical molecular gastronomy, part 5
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…