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-- blog about khymos contact book listings favorites molecular gastronomy aroma & taste essays & food writing reference & technique sous vide wine everyday chemistry food chemistry historic interest other languages presentation & photography videos links articles people institutions audio and video science education suppliers recipe collection molecular gastronomy definitions of molecular gastronomy history flavor pairing tgrwt tag cloud norwegian/norsk om khymos oppskriftsamling linker bøker brød uten å kna schrödingers katt såpebobler my grocery list 6 comments by martin lersch / november 8th, 2017 it’s been a long hiatus, more than 3 years since the last blog post! i’ve been busy, but fortunately not too busy to cook. despite desert like conditions on the blog, many desserts have been prepared and enjoyed! looking back, i think one reason me and my wife have had time to cook is our weekly dinner plan and grocery list. i do most of the shopping, and i normally only shop once a week. in stead of starting a grocery list from scratch every week i have a generic list where i can tick of what i need. there’s enough space so i can add specifications and stuff that’s not on the list. in all its simplicity it is a list of what i normally get at the grocery store, organized according to food categories and the layout of my local supermarket. this saves time! the list has been compiled and adjusted over the last 6 years. it now reflects our family, what we like to eat at the moment and what is available in our grocery store. but i’m sure you could easily adapt it to your own needs. if you are reluctant, here’s why i think you should still give it a try: read the rest of this entry » tags: grocery , shopping , shopping list posted in tips & tricks | ginger milk curd 46 comments by martin lersch / february 24th, 2014 with only 3 ingredients you can make a tasty gel within minutes. the gel is very fragile and easily “looses” liquid, in this case whey, which is seen as a clear drop under the spoon. this loss of liquid from a gel is known as syneresis. some weeks ago, while doing research for texture on gel formation in foods where no “external” hydrocolloid is added, i came across ginger milk curd (in chinese: ????). with only three ingredients – milk, ginger and sugar – it immediately caught my attention. i found a recipe and my first attempt was successful. i was amazed! with three seemingly simple ingredients i was able to form a tender, fragile gel within minutes . i loved the strong ginger taste with a touch of sweetness. after my first success i had several failed attempts, so i looked up some more recipes. what puzzled me was that, as i dug up more recipes, the different instructions were specific, but also contradictive. i couldn’t let go at this point, so i continued reading – also scientific papers. now that i have a fairly good understanding of the science behind ginger milk curd it is clear that the many recipes i had found were full of kitchen myths . read the rest of this entry » tags: casein , chymosin , curd , enzyme , ginger , kitchen myth , milk , milk clotting , protease , proteolytic enzymes , rennet , rennin , whey , zingipain posted in experiments , molecular gastronomy , science , tips & tricks | texture updated and available for download 16 comments by martin lersch / february 15th, 2014 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 you to all contributing photographers!), a new chapter on non-hydrocolloid gels + many minor additions and corrections. given the many recent books about molecular gastronomy and modernist cuisine i have certainly asked myself: is there a need for a revision of texture ? since you read this i obviously landed on a “yes”. as a toolbox for chefs and amateur cooks i still believe that this collection is unique for several reasons: the ranking of recipes according to the amount of hydrocolloid used, the texture index and the total number of recipes (339 in total) . to the best of my knowledge no other cook books have taken the same approach to collect and systemize recipes this way. and judging by the feedback i have received many chefs and food enthusiasts around the world have found texture to be a useful resource in the kitchen (to which the 80.000 downloads from khymos alone also testify). i do not regard texture as a competitor to the numerous books available, but rather as a supplement. inspiration for cooking is best sought elsewhere, but if texture can inspire to experimentation with the texture of foods i believe it has fulfilled its mission. read the rest of this entry » tags: agar , alginate , bloom , bloom strength , bloom strength conversion , blue book , calcium chloride , calcium gluconate , calcium lactate , carbon dioxide , carob , carrageenan , cornstarch , directions , ebook , formula , gel , gelatin , gelatin filtration , gellan , gelling agents , guar gum , gum arabic , hydrocolloid , hydrocolloid recipe collection , ingredients , isi , jelly , konjac , lecithin , locust bean gum , maltodextrin , methyl cellulose , mixology recipe , molecular cooking , molecular cuisine , molecular gastronomy , molecular mixology , molecular recipe , nitrous oxide , pdf , pectin , recipe , siphon , spherification , techniques , texture , thicken , thickener , update , whipper , xanthan posted in experiments , hydrocolloids , modernist cuisine , molecular gastronomy , recipe , tips & tricks | volume-to-weight calculator for the kitchen 22 comments by martin lersch / january 23rd, 2014 vintage glasbake measuring cup by gerrilynn nunley despite the fact that the u.s. metric association have advocated metrication for nearly 100 years, many cookbooks still use us customary weights and volume measures. when following a recipe calling for teaspoons, tablespoons, fluid ounces, cups, pints, quarts or even gallons, i’ve often found myself using conversion websites such as convert-me , picking ingredients from a list and entering the amount and unit. this works ok for single ingredients, but is less practical when converting a complete recipe. i therefore made a calculator to convert volumetric units to grams based on densities of a range of common ingredients. it has greatly simplified the task for me, and perhaps you’ll find it useful as well? download calculator read the rest of this entry » tags: calculator , cup , density , excel , gallon , measure , metric units , ounce , pint , quart , scale , tablespoon , teaspoon , volume , volume measurement , weight measurement posted in tips & tricks | brining salmon to avoid formation of white exudate 11 comments by martin lersch / january 5th, 2014 avoid the white exudate (left) by brining salmon (right) prior to cooking salmon is a wonderful fish that can be prepared at nearly any temperature between raw (as in sushi) and fully cooked. in between these extremes lies a range of temperatures that with the advent of sous vide have become accessible for more and more (try for instance salmon confit : 18 min @ 42°c). beyond temperature salmon can be combined with salt, sugar, acids, liquorice or even smoke. and the more adventurous even leave it to ferment for a couple of days to yield a gravlax (which used to be fermented, but today normally is only cured) or – for the strong hearted – rakfisk (which is still produced by fermentation). but exotic preparations aside. a problem encountered when heating salmon is the liquid that oozes out as the muscle is heated , and solidifies once it hits a hot surface. read the rest of this entry » tags: brine , brining , bruno goussault , protein , salmon posted in experiments , modernist cuisine , molecular gastronomy , science , tips & tricks | notable new books from 2013 no comments by martin lersch / january 1st, 2014 browsing through books published in the last year (+ some from 2012), these are the ones i found particularly interesting in the field of food and science: read the rest of this entry » tags: aki kamozawa , alexander h. talbot , amos nussinovitch , barb stuckey , cookbook , cookbooks , john prescott , jozef youssef , kevin liu , madoka hirashima , nathan myhrvold , rené redzepi , tony conigliaro posted in book review , books , molecular gastronomy , recommendations | “texture” to be updated 7 comments by martin lersch / december 30th, 2013 the collection of hydrocolloid recipes “texture” (v. 2.3 available here ) hasn’t been updated since 2010. but faithful readers have emailed me corrections and tips, notified me of typos and sent pictures – all of which i have incorporated. i’ve also noted that many have had problems viewing the pdf – i hope to fix that. but before i prepare a pdf of version 2.4 i would like to ask you a favor. are there typos or errors you have noted, but not emailed too me yet? if so, please send them to me asap (either as a comment to this post or to webmaster (a) khymos dot org. and do you happen to have photos relevant to any of the recipes available? if you’re willing to share the pictures they could very well end up being included in the update. of course i’d also love to hear your suggestions for further recipes that would complement and expand the collection. tags: hydrocolloid recipe collection , texture posted in molecular gastronomy | merry christmas to all geeks 4 comments by martin lersch / december 20th, 2013 some say 2012 was the year when 3d printing hit the mass market. well, here’s my small contribution based on my own christmas tree design as well as the classical penrose kite and dart. (i know. it’s 2013 now, but the cookie cutters were actually printed in 2012!) as a follow-up to my post on cookie tessallations a friend helped me print cookie cutters so i could make ginger bread cookies with a minimal waste of dough. the files needed for printing can be downloaded read the rest of this entry » tags: baking , christmas , cookie , cookie cutter , everyday mathematics , gingerbread , penrose , tessallation posted in equipment , experiments , fun with food , tips & tricks | nordic food lab 6 comments by martin lersch / january 9th, 2013 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 sciences and letters in copenhagen that we were treated with what was for me the best conference lunch ever . later on the same day we even had a chance to visit the nordic food lab , located on a house boat anchored up in christianshavn, right next to restaurant noma . here are some pictures and impressions from the lunch and the following visit to the nordic food lab. read the rest of this entry » tags: aspergillus oryzae , ben reade , copenhagen , coumarin , fermentation , gastrophysics , koji , michael bom frøst , nfl , noma , nordic food lab , sous vide posted in blogs , experiments , modernist cuisine , molecular gastronomy , recipe , science , sous vide , websites | harvard science & cooking lectures 2012 4 comments by martin lersch / september 16th, 2012 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 lecture series is given alongside the course “science and cooking: from haute cuisine to the science of soft matter” which is reserved for currently enrolled harvard students. the course is a joint effort of the harvard school of engineering and applied sciences (“seas”) and the alí­cia foundation. the line-up for 2012 is quite impressive: read the rest of this entry » tags: bill yosses , carles tejedor , dan barber , dave aronld , david chang , enric rovira , ferran adria , fina puigdevall , harold mcgee , ingrid farré , jack bishop , joan roca , joanne chang , jordi roca , josé andrés , nathan myhrvold , paco perez , pere planagumí , raul balam ruscelleda , salvador brugués , ted russin , wylie dufresne posted in experiments , modernist cuisine , molecular gastronomy , videos | « previous entries recent comments mimi on my grocery list john labella on my grocery list martin lersch on my grocery list stefano maria celesti on my grocery list colin auchincloss on my grocery list dj on my grocery list pfb 3: jeweled flavor pairing delight • cultureatz on flavor pairing new year's eve 2010 – johnstewart.com on recipe collection e liquid flavour pairing tips to improve you diy mixes on flavor pairing swapneel on recipe collection my tweets categories academic articles aroma similarity blogs book review books equipment events experiments flavor pairing fun with food hydrocolloids interview modernist cuisine molecular gastronomy news articles podcasts recipe recommendations science sous vide tgrwt tips & tricks videos websites archives archives select month november 2017 (1) february 2014 (2) january 2014 (3) december 2013 (2) january 2013 (1) september 2012 (3) august 2012 (2) july 2012 (1) june 2012 (1) may 2012 (1) april 2012 (1) march 2012 (1) february 2012 (1) january 2012 (2) december 2011 (3) october 2011 (1) august 2011 (4) june 2011 (4) may 2011 (3) april 2011 (7) march 2011 (9) february 2011 (1) january 2011 (2) december 2010 (2) november 2010 (1) september 2010 (2) august 2010 (5) july 2010 (4) may 2010 (3) april 2010 (1) march 2010 (4) february 2010 (4) january 2010 (3) december 2009 (2) november 2009 (4) october 2009 (4) september 2009 (3) august 2009 (2) july 2009 (1) may 2009 (5) april 2009 (6) march 2009 (7) february 2009 (3) january 2009 (9) december 2008 (8) november 2008 (5) october 2008 (6) september 2008 (2) august 2008 (2) july 2008 (2) june 2008 (6) may 2008 (3) april 2008 (6) march 2008 (6) february 2008 (5) january 2008 (1) december 2007 (1) november 2007 (3) october 2007 (5) september 2007 (6) august 2007 (4) july 2007 (5) june 2007 (5) may 2007 (7) april 2007 (12) march 2007 (9) february 2007 (9) january 2007 (11) december 2006 (9) november 2006 (7) october 2006 (14) september 2006 (4) august 2006 (2) tags 10 tips agar beer bernard lahousse calcium chloride carbon dioxide chocolate co2 coffee egg eggs everyday science extraction ferran adria flavor flavor pairing gelatin guar gum harold mcgee hervé this heston blumenthal hydrocolloid hydrocolloid recipe collection impact odorants isi khymos kitchen physics methyl cellulose molecular gastronomy molecular mixology nathan myhrvold nitrous oxide oav odor activity value pectin peter barham sous vide techniques temperature texture tgif the flemish primitives tools whipper xanthan top posts & pages flavor pairing recipe collection mineral waters í la carte eating fruit with salt staying warm: cast iron vs. stainless steel perfect steak with diy "sous vide" cooking maximizing food flavor by speeding up the maillard reaction texture updated and available for download perfect egg yolks (part 2) diy mineral water enter your email address: delivered by feedburner enter your email powered by feedblitz copyright © 2018 martin lersch. khymos is powered by wordpress , using a modified contender theme incorporating dropdown menus by pixopoint . you can follow entries (rss) and comments (rss) using your favorite reader/aggregator . khymos uses third-party advertising companies to serve ads when you visit this website. these companies may use information (not including your name, address, email address, or telephone number) about your visits to this and other websites in order to provide advertisements about goods and services of interest to you. if you would like more information about this practice and to know your choices about not having this information used by these companies, click here .

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https://blog.khymos.org/molecular-gastronomy/flavor-pairing/comment-page-1/#comment-1483234
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Domain Name: KHYMOS.ORG
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