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Nordic food lab 10 Jan 2013 | 03:55 am
Tables set and decorated for the best lunch at a scientific conference ever! I mentioned in my blog post on “The Emerging Science of Gastrophysics” symposium held at the Royal Danish Academy of Scienc...
Harvard science & cooking lectures 2012 17 Sep 2012 | 03:02 am
The popular Science & Cooking lectures at Harvard are back again (in fact they started September 4th). Classes are filmed and freely available via Youtube and iTunes. Like in previous years the public...
TGRWT #22 round-up 17 Sep 2012 | 02:24 am
There were 7 entries in total for TGRWT #22 where the challenge was to cook with raisin and one or more ingredients from the flavor pairing tree of raisin from foodpairing.com shown above. Here’s the ...
Gastrophysics symposium in Copenhagen 10 Sep 2012 | 02:17 am
On August 27-28 the symposium “The Emerging Science of Gastrophysics” was held at the Royal Danish Academy of Sciences and Letters in Copenhagen. The symposium poster said “interdisciplinary”, and wit...
The Emerging Science of Gastrophysics 23 Aug 2012 | 03:06 am
Next week, on August 27-28, an interdisciplinary symposium entitled “The Emerging Science of Gastrophysics” will be held at the Royal Danish Academy of Sciences and Letters in Copenhagen. I’m sorry to...
TGRWT #22: Chicken stew 21 Aug 2012 | 02:37 am
For TGRWT #22 I started by looking at the foodpairing tree of raisin (see below). I decided to include roasted hazelnuts, bacon and cooked chicken. With fresh peppermint available in the garden I cons...
TGRWT #22: Raisin 28 Jul 2012 | 08:25 pm
Impatient raisin waiting to be cooked More than 1 1/2 year has passed since the last round of They Go Really Well Together, and in the meantime there’s been quite some publicity with TGRWT being ment...
Maximizing Food Flavor by Speeding Up the Maillard Reaction 5 Jun 2012 | 05:19 am
Is there a way to speed up the browning of onions? (Photo: Frying onion from Bigstock) An idea that struck me once was to add baking soda to browning onions. I chopped an onion, melted butter in a fr...
Modernist cuisine at home available for pre-order 30 May 2012 | 07:07 am
What a surprise to see tweets about the new Modernist cuisine at home which will be available for sale in October and is available for pre-order already! Interestingly this book is not an extract for ...
Help needed on “natural sous vide” 27 Apr 2012 | 05:00 am
Eggs boiled in onsen (japanese: hotspring), Nagano, Japan (Photo: Miya.m. Permission: GFDL, cc-by-sa-2.1-jp). In Japan eggs cooked in hot springs (onsen) are known as onsen tamago. I’ve also read tha...
