23 Feb 2009

Matching cold smoked salmon & dark chocolate (TGRWT #15)

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The ingredients to match in round no. 15 of "They go really well together" are cold smoked salmon and dark chocolate, and the rou...
1 comment:
7 Feb 2009

My first spherification

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Yes, I know. I'm six years late to be among the cool guys, but who cares? To me it's all about having fun and learning, and then bei...
7 comments:
1 Feb 2009

Has the term "Molecular gastronomy" lost it's content?

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The term Molecular gastronomy has been debated quite heavily the few last years, and several prominent chefs and writers have denounced the ...
25 Jan 2009

Thorvald Pedersen's recent book: "Molekylær gastronomi"

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Thorvald Pedersen has been writing about food and cooking from a scientific perspective for years (mostly in Danish as far as I know), proba...
11 Jan 2009

Very easy odour adaptation experiment

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Matmolekyler published last month an incredibly easy and straightforward experiment for illustrating the phenomenon of odour adaptation. Ad...
31 Dec 2008

TGRWT #13 roundup: caraway and cocoa

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It's time to sum up the entered dishes for They go really well together #13 . From the entries, it seems like caraway and cocoa/chocolat...
1 comment:
29 Dec 2008

Almond-caraway coated chocolate truffles

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As a part of "They go really well together no. 13" ( TGRWT #13 ), I wanted to try on making chocolate truffles. This was a first-t...
27 Dec 2008

Salty roasted almonds and caraway schnaps

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Christmas time is making your own stuff from the basics. This year brought, amongst other things, salty almonds and caraway schnaps (aquavit...
3 comments:
20 Dec 2008

Leavens in cookies - theory and practice

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Recently, I published a popular science article in Norwegian. Title might be translated " Christmas cookie chemistry, ...and some phys...
2 comments:
8 Dec 2008

The food timeline

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A visit by The Food Geek made me aware of this treasure of a web site. The food timeline gives a comprehensive overview on the history of ...