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Towards the perfect soft boiled egg
Many cookbooks suggest the following for boiling eggs: 3-6 min for a soft yolk, 6-8 min for a medium soft yolk and 8-10 min for a hard yolk. If you are satisfied with this, there is no need for you to...
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Cooking by ratios – new book by Ruhlman
One of the more curious cookbooks I own is a German one entitled “Kochen und Backen nach Grundrezepten” (Cooking and Baking with Base recipes). It was first written in 1932 and has been updated...
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New “Culinary chemistry” chair in Copenhagen
The University of Copenhagen wishes to appoint a professor with special responsibilities in Culinary Chemistry from 1 June 2010 or as soon as possible thereafter. As you may remember, Thorvald Pedersen...
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Major review on molecular gastronomy published
I just received an alert today about a major review article on molecular gastronomy: Molecular Gastronomy: A New Emerging Scientific Discipline (DOI: 10.1021/cr900105w) is a British-Danish joint...
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Update: Texture version 2.3
An updated version of “Texture – A hydrocolloid recipe collection” is now available for download (version 2.3). The longer I work on this, the more I realize that it will never really “finish” –...
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No-knead bread
Update: I’ve written up a short post about no-knead bread in Norwegian – Brød uten å kna – to accompany my appearance in the popular science program Schrödingers katt. I know – since the NY Times...
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A flavor pairing color analogy
Flavor pairing is a controversial* topic which I’ve blogged about many times in the past. In my last post I suggested that predicted aroma similarity may be a more precise term, and below is an...
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First issue of International Journal of Gastronomy and Food Science is out
I first wrote about this journal in March 2009 and finally it is here, the International Journal of Gastronomy and Food Science. The official launch of the paper version was during Madrid Fusion 2012,...
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Texture updated and available for download
I’m happy to announce that a major update of “Texture – A hydrocolloid recipe collection” is now available for download. Version 3.0 of Texture features many new recipes, , more pictures (A big THANK...
View ArticleResults from 20 years of experiments summarized
I just received an email from Hervé This with a document briefly summarizing 20 years of molecular gastronomy seminars in Paris. He has kindly asked recipients not to hesitate with distributing the...
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