MG seminars in NY starting today: Better cooking through chemistry
Shirley O’Corriher, author of the excellent book Cookwise, will host seminars on molecular gastronomy in New York. First topic is “Better cooking through chemistry” followed by “The science of wine”,...
View ArticleClik here to view.
TGIF: Molecular chocolate
When eating this chocolate, you eat a molecular model of what you are eating (well, at least one of it’s components) – theobromine! It’s the brainchild of two Belgians, chocolatier Pierre Marcolini...
View ArticleClik here to view.
Ten tips for practical molecular gastronomy, part 8
Read about the physics behind the balancing fork trick. 8. Experiment! Dare to experiment and try new ingredients and procedures. Do control experiments so you can compare results. When evaluating the...
View ArticleClik here to view.
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...
View ArticleMG seminars in NY starting today: Better cooking through chemistry
Shirley O’Corriher, author of the excellent book Cookwise, will host seminars on molecular gastronomy in New York. First topic is “Better cooking through chemistry” followed by “The science of wine”,...
View ArticleClik here to view.
TGIF: Molecular chocolate
When eating this chocolate, you eat a molecular model of what you are eating (well, at least one of it’s components) – theobromine! It’s the brainchild of two Belgians, chocolatier Pierre Marcolini...
View ArticleClik here to view.
Ten tips for practical molecular gastronomy, part 8
Read about the physics behind the balancing fork trick. 8. Experiment! Dare to experiment and try new ingredients and procedures. Do control experiments so you can compare results. When evaluating the...
View ArticleClik here to view.
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...
View ArticleMG seminars in NY starting today: Better cooking through chemistry
Shirley O’Corriher, author of the excellent book Cookwise, will host seminars on molecular gastronomy in New York. First topic is “Better cooking through chemistry” followed by “The science of wine”,...
View ArticleClik here to view.
TGIF: Molecular chocolate
When eating this chocolate, you eat a molecular model of what you are eating (well, at least one of it’s components) – theobromine! It’s the brainchild of two Belgians, chocolatier Pierre Marcolini...
View ArticleClik here to view.
Ten tips for practical molecular gastronomy, part 8
Read about the physics behind the balancing fork trick. 8. Experiment! Dare to experiment and try new ingredients and procedures. Do control experiments so you can compare results. When evaluating the...
View ArticleClik here to view.
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...
View Article
