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Happy New Year with the Science of Champagne!
Have you ever though about how far you can shoot a champagne cork? The swedish physicist Hans-Uno Bengtsson has actually done the necessary calculations in the wonderful Swedish book “Kring flaskor och...
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Ten tips for practial molecular gastronomy, part 1
1. Use good and fresh raw materials of the best quality available. No amount of cooking and preparation – be it traditional, modern or molecular – can fully disguise ingredients of poor quality. No...
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Practical molecular gastronomy, part 3
Get a basic understanding of heat transfer, heat capacity and heat conductance. Since a lot of cooking involves temperature manipulations, it’s a good idea to get a basic understandning of how heat is...
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Ice cubes and air bubbles
Ice cubes are used both to cool drinks, but also to significantly impact the flavour of certain drinks. No matter your motivation, you should never use “old” ice cubes which have been sitting in your...
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