Tag kitchen physics

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 transferred and how well it is stored…

TGIF: Levitating strawberry

The video is from the High Field Magnetic Laboratory in Nijmegen. Read more about levitation and check out their other movies (includes a levitating tomatoe!). A short explanation of how this works: An object does not need to be superconducting…

Ten tips for practical molecular gastronomy

In a recent survey 72% of chefs say they may want to experiment with molecular gastronomy in 2007. That’s an impressive number and considering the attention molecular gastronomy gets in media I bet many home cooks would want to experiment…

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 fysik” (which translates to something like “Among bottles…