About Khymos
What is in the name khymos?
The name of this site, khymos (gr. χυμός), is Greek meaning “juice”. It is however related to al-kimiya, the Arabic word from which our word chemistry derives from. Other related words include Khemia, the old name of Egypt (meaning land of black earth) and the Greek khein and khymatos meaning “to pour” and “that which is poured out” respectively. So in a sense, the word khymos provides a link between chemistry and food! I therefore thought it would be a suitable name for a site dealing with molecular gastronomy and related subjects.
What is molecular gastronomy after all?
Harold McGee used to define molecular gastronomy as “The scientific study of deliciousness”. Check out the Definitions, History and Examples pages for more information. Also check out the different collections of links and the books about molecular gastronomy.
Who am I?
My name is Martin Lersch, I live in Oslo, Norway and have a PhD in organometallic chemistry. I have been studying platinum complexes which perhaps one day will be used to convert natural gas to value added products such as methanol. My involvement with molecular gastronomy has been a spare time activity besides my research. Currently I’m working as a research scientist in a privately owned industrial company.
When I first became interested in the connection between food and chemistry in the late 90’s, I searched the Internet without finding much information. I did however find some very interesting books in the faculty library, including Harold McGee’s “On Food and Cooking – The Science and Lore of the Kitchen”. In the last couple of years a large number of books have appeared about molecular gastronomy and related subjects. Having found books about the subject, I soon started to give popular science presentations. In 2004 I was invited to attend the “International Workshop on Molecular Gastronomy” in Erice, Sicily. This was a great experience and I enjoyed meeting many of the scientists, writers and chefs involved with molcular gastronomy. The material found on this page originally started of as a collection of books and links related to my popular science lectures. After I left the University of Oslo, the page was moved to it’s present location at khymos.org. I believe the collected information is of interest to anyone interested in molecular gastronomy and the science of food and cooking. In many ways the pages represent what I whould liked to find at the time I became interested in the subject.
What is my motivation?
Part of my motivation for giving popular science lectures and also setting up this site, is the popular notion that chemistry is dangerous. This picture of a soda can I bought in London a couple of years ago exemplifies this:
The producers of this soda can of ginger ale state that they have avoided “obscure and weird chemicals”. What they forget is that food is chemistry!
A part from that, being a scientist, I’m very curious. And since I enjoy cooking and eating, this naturally led me to ask many questions in the kitchen. Why didn’t that recipe work? Do I really have to mix the ingredients in the given order? What happens if I heat this a little more? Luckily, being a chemist, I could also answer some of questions. A number of great books have appeared and I have no doubt learned a lot from them.
Feedback
Have you made any strange observations in your kitchen? Or do you know about other books or weblinks on molecular gastronomy, kitchen chemistry or everyday chemistry that should be added to the site? Feedback is welcome to webmaster at khymos dot org.
November 1st, 2007 at 3:32 pm
[...] — Steffen @ 16:31 Tags: englisch, Essen, Küche, Rezept Bei lamiacucina gelernt, dass ein norwegischer Doktor der Chemie an der Universität Oslo Blogging-Events veranstaltet, bei denen ungewöhnliche Rezepte [...]
January 7th, 2009 at 12:28 pm
[...] på Albert Adria med familj och väntade på att få ta en öl med molekylärgastronomibloggande Khymos-Martin. Själva dagen D började med att vi brottade oss igenom folkmassan (av dryga 1000 kockar, [...]
January 29th, 2009 at 1:50 am
Congratulations. Norway wins the Bocuse d’Or today.
results at -http://www.bocusedor.com/2009/en/presse/index.php
See photos at http://joomeo.com/sirha/index.php?fl=1
username- sirha
password- photos
February 3rd, 2009 at 6:31 am
Cooking eggs: The article at http://khymos.org/eggs.php was very interesting.
Another way to control the temperature of the water: Add cooking alcohol??
Don’t know what it would do to the flavor of the eggs. See http://physics.msuiit.edu.ph/spvm/papers/2006/2006%20Dugang%20MN.pdf for mention of the fact that adding alcohol to water reduces boiling temperature.
February 15th, 2009 at 4:36 pm
Great site! Great information! And great photo quality – how do you do that?
March 10th, 2009 at 11:16 pm
What a great site! Wow I am impressed. I produce snacks and looking for some inspiration for new flavours.
April 13th, 2009 at 6:07 pm
Hi Martin,
As a bartender, I really appreciate what you’re doing here.
Today, I was going to re-read the mixology article on
ice and dilution but could not find it. Is this temporary?
Again, thanks very much for all you are doing.
Ken
April 14th, 2009 at 10:24 pm
Ken,
I believe you’re thinking about this one:
http://blog.khymos.org/2007/06/03/new-perspectives-on-whisky-and-water/
June 2nd, 2009 at 11:47 pm
I was hoped you could help me pursue now 6 year pursuit to discover how to make a specific cheese dip/sauce that I stumbled on to!
I’ve been researching and trying to get a clue as to what cheese is used or if possible a recipe that can produce the quality I experienced.
It sound funny but it is in fact a very simple appetizer found in Mexican restaurant, but it is also a very rare item to find! It is simply called white cheese dip.
The first time I was introduced to it was in of all placed Lewisburg, WV and I don’t think the restaurant is still there.
The last place I’ve seen something close to it was a place called Friacos Mexican Restaurant in Naperville, IL.
Description of the dip.
- Very white, with specs of green chili’s (not big), a distinctive taste of spiced and heat from the pepper, but not to spicy. The texture was what made it which was very fluid when hot (175F) and as it got cold it would just get thick but still spread about like Brie when at room temp. If you picked up some with a chip it would not be stringy like motz and it would have a smooth shiny surface and as you dipped it would go back to it’s smooth undisturbed look. Almost like a cross between thick cream and Velveeta.
I have tried several different mexi cheeses and my closes success has been with skim milk base cheese, But I can never get the just right consistence or the taste. I’m told the chili was probably ashe chili but that is as fare as I have gotten.
I found a blog a long time ago that a guy just like me was trying to find the secret behind this recipe.
I would be very great full if you could assist with this and believe me you will be happy if we where able to produce it. It is amazingly addictive and a great product.
Thanks
June 17th, 2009 at 1:49 am
Hello Martin! I’ve been a fan of Khymos for over a year now but this is my first comment because I believe you are the only one who can help in this very dangerous question…
I’ve been fascinated with Heston’s popping candy biscuit base and as I was trying to find some poppers for my own version, discovered that has been banned in Greece… On further research though found that there is a way to create some of my own… (http://science.howstuffworks.com/question114.htm ) But new problems have to be faced…
Thought I could use an iSi Siphon with Soda chargers and a basic caramel recipe to start with but somehow I’ve managed to restrain myself due to the danger of the exploding gas!
Now, I’m sure you have never tried this, but any advices could be very helpful!
July 3rd, 2009 at 5:34 am
Martin great web site! I’m relatively new to the molecular gastronomy and I have a question regarding the making and the storage of foams.
I’m making Lychee foam and I was wondering, if I can prepare it in one day in advance, store it in a container, in the fridge, to be used on the following day. I will be using ISI canister charged with N20 cartridge to disperse the foam. Do I have to stir the foam prior to using it or do something else in order to have a nice and smooth foam.
The foam should be layered on top of champagne and it consists of:
Lychee juice
Mango juice
splash of grenadine
.5% of Xanthan Gum
Thank you
July 24th, 2009 at 10:16 pm
Alex: Popping candies would be great, but the iSi canisters are not made to withstand the the CO2 pressure required. The link you provide mentions a pressure of 600 psi which is eqiuvalent to roughly 40 bar. One charger will yield a pressure of about 6 bars in an empty canister. The one I have is rated for two chargers, so with 12 bars there is still a good way to go. And – AFAIK the iSi canisters are only made to withstand this amount of gas up to a temperature of 70 °C (remember – pressures increases with temperature). So the simple advice is – do not attempt to make popping candies with your iSi canister!
peter: From my experience I expect that you should be able to store your Lychee and Mango base stabilized with xanthan for several days under pressure in your iSi canister. Before dispensing, make sure to shake the canister a little, holding it upside down so that all of the base moves down to the nozzle.
July 25th, 2009 at 11:14 am
Thank you for your answer Martin, I really couldn’t find it logical to do it but you know, I couldn’t also resist the whole innovation thing!
Well thank you again.
October 11th, 2009 at 6:07 am
I am traveling to europe this month. Can you recommend any good molecular gastronomy schools with 1 week courses i should look into. Or any places i can stage at. Any help is appreciated!!
Jae
October 11th, 2009 at 6:40 pm
Jae: I’m not aware of any such MG schools. Hervé This runs his monthly seminars in Paris – I guess that’s the closest you get.
October 22nd, 2009 at 9:57 pm
Reply to Curtis’ request on 2 June 2009: this dish is called queso fundido, if you google that you will find several good authentic recipes, if you are in the US, use Oaxacan or Mexican string cheese: basically, chop your fresh hot chilies into a small skillet and toast them lightly, then add chopped cheese to cover the bottom of the skillet and slowly melt it, if you are using a cast iron skillet, after the cheese is melted, put the skillet close to the flame of the broiler and let it brown slightly.
December 7th, 2009 at 11:04 pm
Sir,
How can I sign up for your blog? I can not seem to find a sign up section any place on the site…your feedback is welcomed.
CM
December 8th, 2009 at 9:56 pm
Michael: You may want to try the RSS feed http://blog.khymos.org/feed/
December 22nd, 2009 at 4:57 pm
Something which you might find interesting: principles of molecuar gastronomy entering the world of coctail-making. How about making your next drink on the Schlenk line?
http://www.newscientist.com/article/mg20427392.500-hightech-tipples-the-future-of-cocktails.html
-F-