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Superfast scrambled eggs
Superfast scrambled eggs
Make scrambled eggs with the steamwand of your espresso machine. You can find more information abou this and other topics related to popular food science and molecular gastronomy at blog.khymos.org
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khymos [...]
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Dave Herlong's Absinthe Caviar
Dave Herlong's Absinthe Caviar
. Food scientists have been experimenting for years but a few new books have sparked some interesting new trends in food and drink. Here is a website that does a good job of describing molecular gastronomy khymos.org Here [...]
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Speeding up the maillard reaction
Speeding up the maillard reaction
Browning of onions can be significantly speeded up by adding a pinch of baking soda (=sodium bicarbonate, NaHCO3). This time lapse video (10x) shows chopped onions being fried with and without baking soda, side by side for [...]
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Osmosis in the kitchen
Osmosis in the kitchen
Dried and wrinkled salad/lettuce can be "refreshed" by immersing it in cold water. This is due to osmosis. The process is shown in a time lapse video where things are speeded up 720x.
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Alinea Book
Alinea Book
For more than a decade Ferran Adriá has allowed us to take part in the creative process through the magnificent El Bulli books. And now - finally - we will have the opportunity to look behind the curtains in another [...]
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Chocolate beef stock cream
Chocolate beef stock cream
Chocolate beef stock cream (contributed to the food blogging event TGRWT #5). Visit blog.khymos.org for more info on TGRWT, molecular gastronomy and popular food science. ... molecular gastronomy food science xanthan lecithin TGRWT flavor pairing khymos texture [...]
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Alginate spheres
Alginate spheres
Blueberry syrup, sodium alginate and calcium chloride is all you need to make these spheres that look a little like caviar. For more info on molecular gastronomy and popular food science, visit blog.khymos.org ... khymos molecular gastronomy blueberry spheres food [...]
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Reaction of ammonia with saffron and turmeric
Reaction of ammonia with saffron and turmeric
No color change observed for saffron. Turmeric however turns deep red upon reaction with ammonia. This is a simple way to check if you saffron has been adulterated with turmeric.
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