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 that Māori women used boiling pools at Whakarewarewa to cook. In…
Sous vide fish should be cooked at several temperatures followed by stepwise cooling for the best texture Bruno Goussault started the sous vide master class at The Flemish Primitives 2011 by arguing that precise temperature or right temperature cooking is…
Nathan Myhrvold et al.: Modernist Cuisine (2011, 2438p) ISBN: 0982761007 Douglas Baldwin: A Practical Guide to Sous Vide Cooking (free download) Douglas Baldwin: Sous Vide for the home cook (2010, 272p) ISBN: 0984493603 Jason Logdson: Cooking Sous Vide: A guide…
Douglas Baldwin with two immersion circulators and a vacuum chamber sealer. Since I got my immersion circulator in December I’ve discovered that there are two critical questions that always come up as I hold a piece of meat in my…
A number of books related to molecular gastronomy and food science will appear this fall – I’ve previously mentioned the Fat Duck and Alinea cookbooks. But there is more, much more! This time I would like to draw the attention…
One important aspect of molecular gastronomy is the application of scientific principles to food preparation in a normal kitchen. This can very well be illustrated by discussing the preparation of a steak. The surface of the meat needs to be…
Having received a real kitchen gadget before the weekend, I certainly had to do some sous-vide experiments. While shopping I looked specifically for meat that was already vacuum packed in plastic bags as I do not have a food saver.…
Remember the public cooking lectures at Harvard that I mentioned in September? According to the website they are *very popular* and the auditoriums are packed! This is good news, but the best thing is that the lectures are made available…
Podcast from New York Public Library talk on sous-vide by Grant Achatz & Nathan Myhrvold Several of the Distillations podcasts are related to food and chemistry: episode 4 (on measurement, includes an interview with Robert Wolke), episode 10 (food color chemistry)…
