Tag Sang Hoon Degeimbre

TFP 2011: Sous vide master class (part 2)

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…

The Flemish Primitives 2011 (part 1)

The Flemish Primitives aims to bring together chefs and scientists to promote culinary innovation. The last two editions held in Brugge focused on food pairing and new technologies. This year the event had moved to Oostende and the more spacious…

TFP2010: More inspiration from Asia (part 3)

Sang Hoon Degeimbre (chef at L’Air du Temps) on stage at TFP2010. Photo by Piet De Kersgieter. As mentioned in my previous post on The Flemish Primitives 2010 (TFP2010) two chefs had taken their inspiration from Asia. Peter Goossens had…

Videos from MG seminar in Belgium

Videos from the MG seminar in Belgium held on November 20th last year have generously been made available for free on the net. There are four videos to watch: presentations by Prof. Peter Barham (“˜Molecular Gastronomy? The science of taste…