TGIF: Hot coffee with industrial laser
Friday, May 11th, 2007Such an advanced setup, and then he uses instant coffee???!!!!
Found via everydayscientist a while ago…
Så du meg på Schrödingers katt i februar? Hvis ikke kan du se klippene om biff, brød og smak på NRK sine hjemmesider. Jeg har også skrevet mer utførlig om sous vide, brødbaking og smakskombinasjoner på bloggen min. Jeg skriver for det meste på engelsk, men har et par sider på norsk også, blant annet en side med oppskriften på brødet som ikke trenger å knaes.
Recent Comments
- Last Weekly Roundup of 2011! on A flavor pairing color analogy
- Scrumulous! » Gelatin Conversion Confusion on Recipe collection
- susie on About Khymos
- Martin Lersch on Recreational kitchen mathematics: Cookie tessellations
- LunaCafe on Recreational kitchen mathematics: Cookie tessellations
- TGWRT « Patat met kip en appelmoes on Flavor pairing
- Martin Lersch on Wonders of extraction: Brewing beer
- Martin Lersch on About Khymos
- Robert Johnston on Copenhagen MG seminar: Ice cold world record attempt (part 7)
- Martin Lersch on Mineral waters à la carte
Khymos on Twitter (@tastymolecules)
- RT @petersm_th: You haven't lived until you've made your own mineral water: gi.lt/xy26nm 1 week ago
- Videos from last year's #madsymposium in CPH available http://t.co/PafqdMq1 (see Redzepi, McGee, Bras, Atala and many more) 1 week ago
- Review of "The Kitchen as Laboratory: Reflections on the Science of Food and Cooking" in Nature by @Harold_McGee http://t.co/W8L0O87C 2 weeks ago
- Trend since the 70's: "cooking" outperforms "chemistry" (it used to be the opposite) http://t.co/tmbCkmPC #google #ngram #chemistry 2 weeks ago
- Congratulations to @michaelbomfrost who now works half time as director at @NordicFoodLab. Check out http://t.co/OXdh5j1B 2 weeks ago
- I've always wondered about this! RT @wired: Are expensive batteries worth the extra cost? @rjallain investigates: http://t.co/VE10bBqn 2 weeks ago
- RT @mlaiskonis: Now available, the complete recipe collections from the Workbook and Notes From the Kitchen blogs: http://t.co/2Pzw7ZmT 2 weeks ago
Categories
Archives
Popular posts
- 100% Recipe collection
- 72% Flavor pairing
- 63% Towards the perfect soft boiled egg
- 43% Modernist cuisine website up
- 33% Perfect steak with DIY "sous vide" cooking
- 32% A pinch of salt for your coffee, Sir?
- 28% About Khymos
- 26% First experiments with sodium alginate
- 24% No-knead bread
- 24% Norwegian egg coffee
Tags
10 tips agar Bernard Lahousse book calcium chloride carbon dioxide chocolate CO2 coffee egg eggs everyday science extraction Ferran Adria flavor flavor pairing gelatin guar gum Harold McGee Hervé This Heston Blumenthal hydrocolloid impact odorants iSi khymos kitchen physics methyl cellulose molecular gastronomy molecular mixology nitrous oxide OAV odor activity value pectin Peter Barham physics sous vide techniques temperature texture TGIF the flemish primitives tools video whipper xanthan
Copyright © 2012 Martin Lersch.
Khymos is powered by WordPress, using a modified Contender theme incorporating dropdown menus by Pixopoint. You can follow entries (RSS) and comments (RSS) using your favorite reader/aggregator. Khymos uses third-party advertising companies to serve ads when you visit this website. These companies may use information (not including your name, address, email address, or telephone number) about your visits to this and other websites in order to provide advertisements about goods and services of interest to you. If you would like more information about this practice and to know your choices about not having this information used by these companies, click here.
