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It’s been a long hiatus, more than 3 years since the last blog post! I’ve been busy, but fortunately not too busy to cook. Despite desert like conditions on the blog, many desserts have been prepared and enjoyed! Looking back, I think one reason...
With only 3 ingredients you can make a tasty gel within minutes. The gel is very fragile and easily “looses” liquid, in this case whey, which is seen as a clear drop under the spoon. This loss of liquid from a gel is known as syneresis.Some weeks...
With only 3 ingredients you can make a tasty gel within minutes. The gel is very fragile and easily “looses” liquid, in this case whey, which is seen as a clear drop under the spoon. This loss of liquid from a gel is known as syneresis.Some weeks...

Most popular posts

Talking to a friend last year who is an avid home brewer made me realize how little I knew about beer and brewing. Inspired by what I learnt from the conversation I started reading Palmer’s How to brew which is essential for starters, but soon I also...
I recently blogged about the public science and cooking lectures at Harvard to let you know that videos from the lectures are available for download. The public lectures accompany the course SPU-27: Science and Cooking (non-official pdf with syllabus of the...
The authors of Modernist Cuisine: Maxime Bilet, Chris Young and Nathan MyhrvoldIn 2003 Chris Young had an epiphany of a meal at The Fat Duck outside London, and by the end of the meal he knew he had to work with Heston Blumenthal. Things worked out well and...

Latest posts linking here

[As mentioned in this post, we're posting the monthly blogroll column here on the Sceptical Chymist. This is December's article]An oral history of pharma layoffs, the wonders of beer and some embarrassing artwork.What do chemists do after they've just been...
Martin Lersch of Khymos posted about a job at harvard for a PhD chemist to do food stuff!Open position in science and cooking at HarvardAre you looking for a career change from the lab to a kitchen?...
Here is an interview with Chris Young – one of the authors of Modernist Cuisine. He was a biochemist and mathematician who decided the kitchen was the place for him!...