Comments on: About Khymos http://blog.khymos.org - dedicated to molecular gastronomy Sun, 05 Feb 2012 23:21:18 +0000 hourly 1 http://wordpress.org/?v=3.3.1 By: susie http://blog.khymos.org/about/comment-page-1/#comment-545952 susie Tue, 31 Jan 2012 01:10:42 +0000 #comment-545952 Hi Martin: I'm a flavor chemist & food blogger searching for honey volatiles and ran across your site. Love it & love that you are Norwegian. I spent 1987-1988 in Flekkefjord Norway. A beautiful country that I'd love to come visit again. Susie Hi Martin: I’m a flavor chemist & food blogger searching for honey volatiles and ran across your site. Love it & love that you are Norwegian. I spent 1987-1988 in Flekkefjord Norway. A beautiful country that I’d love to come visit again.

Susie

]]> By: Martin Lersch http://blog.khymos.org/about/comment-page-1/#comment-543226 Martin Lersch Wed, 25 Jan 2012 20:54:50 +0000 #comment-543226 Joyce: shmp and citrate will keep calcium in solution because of their <a href="http://en.wikipedia.org/wiki/Chelation" rel="nofollow">chelating</a> effect. Low acyl gellan on the other hand will form a gel in the presence of calcium ions, and as a consequence the viscosity will increase. I'm not quite sure what you mean by "binding" calcium though - perhaps you could rephrase your question? Joyce: shmp and citrate will keep calcium in solution because of their chelating effect. Low acyl gellan on the other hand will form a gel in the presence of calcium ions, and as a consequence the viscosity will increase. I’m not quite sure what you mean by “binding” calcium though – perhaps you could rephrase your question?

]]> By: Joyce http://blog.khymos.org/about/comment-page-1/#comment-525247 Joyce Thu, 22 Dec 2011 21:46:19 +0000 #comment-525247 I have a question about sodium hexametaphosphate and low acyl gellan and someone told me you might know the answer. I was told that low acyl gellan was helpful in binding calcium in combination with shmp. They said that low acyl gellan would allow one to need much less shmp to bind calcium. I wonder if you know the mechanism for that? Also, I wonder if you know what else can be used to bind calcium besides shmp and sodium citrate? You have a great site. I really appreciate this area of research and feel that a greater knowledge of chemistry has a great deal to offer us all. thanks, Joyce I have a question about sodium hexametaphosphate and low acyl gellan and someone told me you might know the answer. I was told that low acyl gellan was helpful in binding calcium in combination with shmp. They said that low acyl gellan would allow one to need much less shmp to bind calcium. I wonder if you know the mechanism for that?

Also, I wonder if you know what else can be used to bind calcium besides shmp and sodium citrate?

You have a great site. I really appreciate this area of research and feel that a greater knowledge of chemistry has a great deal to offer us all.

thanks,
Joyce

]]> By: Bokanmeldelse: Cooking for Geeks | Hobbykokken.no http://blog.khymos.org/about/comment-page-1/#comment-415387 Bokanmeldelse: Cooking for Geeks | Hobbykokken.no Wed, 27 Jul 2011 06:04:17 +0000 #comment-415387 [...] som bl. a. Adam Savage, Harold McGee, Nathan Myhrvold, Hervé This, David Lebovitz og vår egen Martin Lersch som har bloggen [...] [...] som bl. a. Adam Savage, Harold McGee, Nathan Myhrvold, Hervé This, David Lebovitz og vår egen Martin Lersch som har bloggen [...]

]]> By: Ammar http://blog.khymos.org/about/comment-page-1/#comment-324714 Ammar Thu, 10 Feb 2011 20:52:23 +0000 #comment-324714 I am really impressed by what you are doing here Sir. For your information, I was brought up to this site because I was searching for the best timing for cooking a soft half-boiled egg. Well it was to my astonishment that I could find a thorough elaboration on this. What a great work down by you indeed Sir. I enjoy reading these informative and educational materials and really looking forward to produce my own research papers. I really am inspired by you Sir. Congratulations and all the best! I am really impressed by what you are doing here Sir. For your information, I was brought up to this site because I was searching for the best timing for cooking a soft half-boiled egg. Well it was to my astonishment that I could find a thorough elaboration on this. What a great work down by you indeed Sir. I enjoy reading these informative and educational materials and really looking forward to produce my own research papers. I really am inspired by you Sir.

Congratulations and all the best!

]]> By: Elisa lissoni http://blog.khymos.org/about/comment-page-1/#comment-210586 Elisa lissoni Wed, 09 Jun 2010 10:55:04 +0000 #comment-210586 Hi!!! i contact you from Phaidon, one of the leading publishers of books on the visual arts, including art, architecture, photography, and design worldwide. I'd want to know if you're interest in some editorial proposals about F. Adrian or others arguments. Please, send me an email. Hi!!! i contact you from Phaidon, one of the leading publishers of books on the visual arts, including art, architecture, photography, and design worldwide. I’d want to know if you’re interest in some editorial proposals about F. Adrian or others arguments. Please, send me an email.

]]> By: Charlotte http://blog.khymos.org/about/comment-page-1/#comment-206145 Charlotte Tue, 18 May 2010 23:31:15 +0000 #comment-206145 Thank you Dr. Lersch for doing the research and taking your time to record this information. I purchased a basic "starter" kit two years ago to make the "pearls" as an addition to my hors d'oeuvre garnishes and have had some success with that and have wanted to expand my molecular repertoire. I stumbled across your blog and have downloaded your 89 page recipe and information document. Please Dr. Write a book for the chefs out here who do not have the time to experiment! Your work is heaven sent! Thank you Dr. Lersch for doing the research and taking your time to record this information. I purchased a basic “starter” kit two years ago to make the “pearls” as an addition to my hors d’oeuvre garnishes and have had some success with that and have wanted to expand my molecular repertoire. I stumbled across your blog and have downloaded your 89 page recipe and information document.

Please Dr. Write a book for the chefs out here who do not have the time to experiment! Your work is heaven sent!

]]> By: “The Physicist in the Kitchen” « Memecree http://blog.khymos.org/about/comment-page-1/#comment-204775 “The Physicist in the Kitchen” « Memecree Tue, 11 May 2010 22:44:34 +0000 #comment-204775 [...] perspective. Cooking is one of these things. I recently discovered the blog Khymos created by Dr. Martin Lersch, which offers a vast amount of information on all things science in the kitchen. Amongst other [...] [...] perspective. Cooking is one of these things. I recently discovered the blog Khymos created by Dr. Martin Lersch, which offers a vast amount of information on all things science in the kitchen. Amongst other [...]

]]> By: Phuoc'n Delicious http://blog.khymos.org/about/comment-page-1/#comment-204072 Phuoc'n Delicious Fri, 07 May 2010 14:45:55 +0000 #comment-204072 Hi Martin! As a fellow scientist and food blogger, I really LOVE your blog! Molecular gastronomy is something I've always been curious about as it combines the two things I am most passionate about in life; however sadly I haven't been able to experience it. By reading through some of your post it has encouraged me to start experimenting as well (only after I submit my Honours thesis of course - which is due in 3 weeks ARGH!) Keep up the great work and I look forward to reading more :) Hi Martin!

As a fellow scientist and food blogger, I really LOVE your blog! Molecular gastronomy is something I’ve always been curious about as it combines the two things I am most passionate about in life; however sadly I haven’t been able to experience it. By reading through some of your post it has encouraged me to start experimenting as well (only after I submit my Honours thesis of course – which is due in 3 weeks ARGH!)

Keep up the great work and I look forward to reading more :)

]]> By: Martin Lersch http://blog.khymos.org/about/comment-page-1/#comment-187763 Martin Lersch Mon, 15 Feb 2010 22:25:25 +0000 #comment-187763 Eirik: Gastronaut hadde/har Texturas produktene, men de har jo flyttet ut av byen nå. Ellers har du jo handberg.no som fører BioZoon/TexturePro produktene (men vær obs på at disse er blandet ut med maltodextrin - det gjør det lettere å få dispergert dem i vann, men til gjengjeld er det umulig å følge oppskriftene i "Texture" fordi mengden maltodextrin er ukjent). Jeg kjenner for tiden ikke til andre butikker i Oslo som fører gellan, karrageenan osv. Eirik: Gastronaut hadde/har Texturas produktene, men de har jo flyttet ut av byen nå. Ellers har du jo handberg.no som fører BioZoon/TexturePro produktene (men vær obs på at disse er blandet ut med maltodextrin – det gjør det lettere å få dispergert dem i vann, men til gjengjeld er det umulig å følge oppskriftene i “Texture” fordi mengden maltodextrin er ukjent). Jeg kjenner for tiden ikke til andre butikker i Oslo som fører gellan, karrageenan osv.

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