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TEXTURE – KHYMOS
Download full text pdf file (5.7 MB): Texture – A hydrocolloid recipe collection (v.3.0, February 2014) Foreword A hydrocolloid can simply be defined as a substance that forms a gel in contact withwater.
WONDERS OF EXTRACTION: COFFEE (PART 1) Photo by Ben Kolde. I only became a regular coffee drinker after I finished my PhD in chemistry and got a real job. The reason was that I had a 1 hour commute and I needed the caffeine to stay awake andfocused.
NOCINO – WALNUT LIQUEUR (PART I) – KHYMOS Last year, while visiting family in Germany, I decided to pick some walnuts to bring home to Norway. They were not ripe, which was good, because I was planning to make nocino, a walnut liqueur.You can easily find a number of recipes by googling and there is also a nocino-thread over at eGullet.. What fascinated me the first time a saw nocino mentioned in a book about liqueurs was the TAKE THE GUESSING OUT OF BAKING: CALCULATE THE RIGHT Balances with a 0.001 g readout are are not so expensive and quite useful in the kitchen. A 12 g sachet of instant dry yeast can last for a long time if you use less yeast and allow the dough to leaven alittle longer.
TEA – KHYMOS
Experimental and clinical studies indicate that tea exerts protection against cardiovascular diseases. However, a group of German researchers (abstract, European Heart Journal 2007, ASAP contents) have found that the beneficial effects of drinking tea may be reducedif milk is
TEXTURE - KHYMOS
A hydrocolloid recipe collection, v.3.0 (February 2014) Available for free download from http://khymos.org and http://blog.khymos.org 2.Texture
TEXTURE - A HYDROCOLLOID RECIPE COLLECTION Texture – A hydrocolloid recipe collection, v.2.2 (December 2008) Available for free download from http://khymos.org and http://blog.khymos.orgDIY MINERAL WATER
This article reminded me of something only somewhat related: when I learned in chemistry class in high school (15 years ago) about self-ionization of water and the fact that any solution is electrically neutral, I tried to compute the pH of several mineral waters (non-carbonated) by converting the mineral composition on their labels into mol/L, and then comparing the amounts of positive and TFP 2010: TOMATO GELS WITH THE PECTIN THAT’S THERE (PART 6 Jean Yves Wilmot explains his tomato gels to Gene Bervoets. Making gels with fruits that are high in pectin is not particularily challenging. Addition of sugar promotes pectin gel formation with low methoxyl (LM) pectin, but the drawback is that you need a lot of sugar, typically around 50%. KHYMOS – – DEDICATED TO CHEMICAL CURIOSITIES IN THE KITCHEN 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.TEXTURE – KHYMOS
Download full text pdf file (5.7 MB): Texture – A hydrocolloid recipe collection (v.3.0, February 2014) Foreword A hydrocolloid can simply be defined as a substance that forms a gel in contact withwater.
WONDERS OF EXTRACTION: COFFEE (PART 1) Photo by Ben Kolde. I only became a regular coffee drinker after I finished my PhD in chemistry and got a real job. The reason was that I had a 1 hour commute and I needed the caffeine to stay awake andfocused.
NOCINO – WALNUT LIQUEUR (PART I) – KHYMOS Last year, while visiting family in Germany, I decided to pick some walnuts to bring home to Norway. They were not ripe, which was good, because I was planning to make nocino, a walnut liqueur.You can easily find a number of recipes by googling and there is also a nocino-thread over at eGullet.. What fascinated me the first time a saw nocino mentioned in a book about liqueurs was the TAKE THE GUESSING OUT OF BAKING: CALCULATE THE RIGHT Balances with a 0.001 g readout are are not so expensive and quite useful in the kitchen. A 12 g sachet of instant dry yeast can last for a long time if you use less yeast and allow the dough to leaven alittle longer.
TEA – KHYMOS
Experimental and clinical studies indicate that tea exerts protection against cardiovascular diseases. However, a group of German researchers (abstract, European Heart Journal 2007, ASAP contents) have found that the beneficial effects of drinking tea may be reducedif milk is
TEXTURE - KHYMOS
A hydrocolloid recipe collection, v.3.0 (February 2014) Available for free download from http://khymos.org and http://blog.khymos.org 2.Texture
DIY MINERAL WATER
This article reminded me of something only somewhat related: when I learned in chemistry class in high school (15 years ago) about self-ionization of water and the fact that any solution is electrically neutral, I tried to compute the pH of several mineral waters (non-carbonated) by converting the mineral composition on their labels into mol/L, and then comparing the amounts of positive and TEXTURE - A HYDROCOLLOID RECIPE COLLECTION Texture – A hydrocolloid recipe collection, v.2.2 (December 2008) Available for free download from http://khymos.org and http://blog.khymos.org TFP 2010: TOMATO GELS WITH THE PECTIN THAT’S THERE (PART 6 Jean Yves Wilmot explains his tomato gels to Gene Bervoets. Making gels with fruits that are high in pectin is not particularily challenging. Addition of sugar promotes pectin gel formation with low methoxyl (LM) pectin, but the drawback is that you need a lot of sugar, typically around 50%.TEXTURE – KHYMOS
Download full text pdf file (5.7 MB): Texture – A hydrocolloid recipe collection (v.3.0, February 2014) Foreword A hydrocolloid can simply be defined as a substance that forms a gel in contact withwater.
POUR OVER COFFEE: PROBLEMS AND SOLUTIONS (PART 3) The Hario V60 is one of the most popular filter holders for pour over brewing. Mine is made from polypropylene (PP), and below you can read why I prefer that over glass or metal. In the previous blog post of this series I looked at the chemical compounds present in a cup of coffee and how the concentrations span 9 orders of magnitude. Each of the compounds present in coffee will have a 10 ELEMENTS OF BASIC KITCHEN KNOWLEDGE The above are also basic chemistry Yes, salt affects reactions fundamentally. For starters, changing the ionic strength of a solution can affect the rate of reaction – this is related to how the reaction actually proceeds on a molecular level. OSMOSIS IN THE KITCHEN The wonderful thing about this simple experiment is that it actually illustrates the essence of a recently rewarded Nobel prize (and I should thank Erik Fooladi for pointing this out to me)! The 2003 chemistry prize was awarded “for discoveries concerning channels in cell membranes”. The swedish Nobel foundation have excellent pages with further explanations for the public and forDIY MINERAL WATER
This article reminded me of something only somewhat related: when I learned in chemistry class in high school (15 years ago) about self-ionization of water and the fact that any solution is electrically neutral, I tried to compute the pH of several mineral waters (non-carbonated) by converting the mineral composition on their labels into mol/L, and then comparing the amounts of positive and KHYMOS – PAGE 20 – – DEDICATED TO CHEMICAL CURIOSITIES IN 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.TEXTURE - KHYMOS
A hydrocolloid recipe collection, v.3.0 (February 2014) Available for free download from http://khymos.org and http://blog.khymos.org 2.Texture
WONDERS OF EXTRACTION: ETHANOL Extraction of cherries with ~45% ethanol in water. Ethanol is a molecule with both a polar and a non-polar end, so it’s properties are somewhat in between those of water and oil (which will be the topic of the next post in this series about extraction). This is easily illustrated by the fact that both water and oil are soluble in pure ethanol (albeit not at the same time – adding water toNO-KNEAD BREAD
Update: I’ve written up a short post about no-knead bread in Norwegian – Brød uten å kna – to accompany my appearance in the popular science program Schrödingers katt. I know – since the NY Times article about Jim Lahey in 2006 the no-knead breads have been all over the internet, newspapers and now even appear in numerous books – this is really old news. FIRST EXPERIMENTS WITH SODIUM ALGINATE Here’s some pictures and a video of my first experiments with sodium alginate and spherification. I used sodium alginate from the Texturas series and calcium chloride from a drug store. Needless to say, I’m very fascinated by the texture and the whole process. KHYMOS – – DEDICATED TO CHEMICAL CURIOSITIES IN THE KITCHEN 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.TEXTURE – KHYMOS
Download full text pdf file (5.7 MB): Texture – A hydrocolloid recipe collection (v.3.0, February 2014) Foreword A hydrocolloid can simply be defined as a substance that forms a gel in contact withwater.
FLAVOR PAIRING
When we say that something tastes nice, what we are talking about has more to do with smell than with taste. It is estimated that 20% of a tasting experience comes from taste, that is from the tongue, whereas 80% comes from the smell or the aroma. 10 ELEMENTS OF BASIC KITCHEN KNOWLEDGE The above are also basic chemistry Yes, salt affects reactions fundamentally. For starters, changing the ionic strength of a solution can affect the rate of reaction – this is related to how the reaction actually proceeds on a molecular level. TAKE THE GUESSING OUT OF BAKING: CALCULATE THE RIGHTUSES OF YEAST Balances with a 0.001 g readout are are not so expensive and quite useful in the kitchen. A 12 g sachet of instant dry yeast can last for a long time if you use less yeast and allow the dough to leaven alittle longer.
TEA – KHYMOS
Experimental and clinical studies indicate that tea exerts protection against cardiovascular diseases. However, a group of German researchers (abstract, European Heart Journal 2007, ASAP contents) have found that the beneficial effects of drinking tea may be reducedif milk is
NOCINO – WALNUT LIQUEUR (PART I) – KHYMOS Last year, while visiting family in Germany, I decided to pick some walnuts to bring home to Norway. They were not ripe, which was good, because I was planning to make nocino, a walnut liqueur.You can easily find a number of recipes by googling and there is also a nocino-thread over at eGullet.. What fascinated me the first time a saw nocino mentioned in a book about liqueurs was theMINERAL WATER
Cloning popular brands of mineral water is now simpler then ever before with the updated version of the mineral water calculator! When I blogged about DIY mineral water last year it was mainly a theoretical exercise since I didn’t have WONDERS OF EXTRACTION: ETHANOL Extraction of cherries with ~45% ethanol in water. Ethanol is a molecule with both a polar and a non-polar end, so it’s properties are somewhat in between those of water and oil (which will be the topic of the next post in this series about extraction). This is easily illustrated by the fact that both water and oil are soluble in pure ethanol (albeit not at the same time – adding water to TFP 2010: TOMATO GELS WITH THE PECTIN THAT’S THERE (PART 6 Jean Yves Wilmot explains his tomato gels to Gene Bervoets. Making gels with fruits that are high in pectin is not particularily challenging. Addition of sugar promotes pectin gel formation with low methoxyl (LM) pectin, but the drawback is that you need a lot of sugar, typically around 50%. KHYMOS – – DEDICATED TO CHEMICAL CURIOSITIES IN THE KITCHEN 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.TEXTURE – KHYMOS
Download full text pdf file (5.7 MB): Texture – A hydrocolloid recipe collection (v.3.0, February 2014) Foreword A hydrocolloid can simply be defined as a substance that forms a gel in contact withwater.
FLAVOR PAIRING
When we say that something tastes nice, what we are talking about has more to do with smell than with taste. It is estimated that 20% of a tasting experience comes from taste, that is from the tongue, whereas 80% comes from the smell or the aroma. 10 ELEMENTS OF BASIC KITCHEN KNOWLEDGE The above are also basic chemistry Yes, salt affects reactions fundamentally. For starters, changing the ionic strength of a solution can affect the rate of reaction – this is related to how the reaction actually proceeds on a molecular level. TAKE THE GUESSING OUT OF BAKING: CALCULATE THE RIGHTUSES OF YEAST Balances with a 0.001 g readout are are not so expensive and quite useful in the kitchen. A 12 g sachet of instant dry yeast can last for a long time if you use less yeast and allow the dough to leaven alittle longer.
TEA – KHYMOS
Experimental and clinical studies indicate that tea exerts protection against cardiovascular diseases. However, a group of German researchers (abstract, European Heart Journal 2007, ASAP contents) have found that the beneficial effects of drinking tea may be reducedif milk is
NOCINO – WALNUT LIQUEUR (PART I) – KHYMOS Last year, while visiting family in Germany, I decided to pick some walnuts to bring home to Norway. They were not ripe, which was good, because I was planning to make nocino, a walnut liqueur.You can easily find a number of recipes by googling and there is also a nocino-thread over at eGullet.. What fascinated me the first time a saw nocino mentioned in a book about liqueurs was theMINERAL WATER
Cloning popular brands of mineral water is now simpler then ever before with the updated version of the mineral water calculator! When I blogged about DIY mineral water last year it was mainly a theoretical exercise since I didn’t have WONDERS OF EXTRACTION: ETHANOL Extraction of cherries with ~45% ethanol in water. Ethanol is a molecule with both a polar and a non-polar end, so it’s properties are somewhat in between those of water and oil (which will be the topic of the next post in this series about extraction). This is easily illustrated by the fact that both water and oil are soluble in pure ethanol (albeit not at the same time – adding water to TFP 2010: TOMATO GELS WITH THE PECTIN THAT’S THERE (PART 6 Jean Yves Wilmot explains his tomato gels to Gene Bervoets. Making gels with fruits that are high in pectin is not particularily challenging. Addition of sugar promotes pectin gel formation with low methoxyl (LM) pectin, but the drawback is that you need a lot of sugar, typically around 50%.TEXTURE – KHYMOS
Download full text pdf file (5.7 MB): Texture – A hydrocolloid recipe collection (v.3.0, February 2014) Foreword A hydrocolloid can simply be defined as a substance that forms a gel in contact withwater.
POUR OVER COFFEE: PROBLEMS AND SOLUTIONS (PART 3) The Hario V60 is one of the most popular filter holders for pour over brewing. Mine is made from polypropylene (PP), and below you can read why I prefer that over glass or metal. In the previous blog post of this series I looked at the chemical compounds present in a cup of coffee and how the concentrations span 9 orders of magnitude. Each of the compounds present in coffee will have a KHYMOS – PAGE 4 – – DEDICATED TO CHEMICAL CURIOSITIES IN 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. WONDERS OF EXTRACTION: COFFEE (PART 1) Photo by Ben Kolde. I only became a regular coffee drinker after I finished my PhD in chemistry and got a real job. The reason was that I had a 1 hour commute and I needed the caffeine to stay awake andfocused.
NO-KNEAD BREAD
Update: I’ve written up a short post about no-knead bread in Norwegian – Brød uten å kna – to accompany my appearance in the popular science program Schrödingers katt. I know – since the NY Times article about Jim Lahey in 2006 the no-knead breads have been all over the internet, newspapers and now even appear in numerous books – this is really old news.TEXTURE - KHYMOS
A hydrocolloid recipe collection, v.3.0 (February 2014) Available for free download from http://khymos.org and http://blog.khymos.org 2.Texture
SPEEDING UP THE MAILLARD REACTION Samples taken throughout the experiment are shown in the picture below. Even after 4 min there is a visible difference. After 11 min, the small addition of baking soda has yielded onions which taste remarkably sweet with strong caramel notes, compared to the control which tastes like fried onions. OSMOSIS IN THE KITCHEN The wonderful thing about this simple experiment is that it actually illustrates the essence of a recently rewarded Nobel prize (and I should thank Erik Fooladi for pointing this out to me)! The 2003 chemistry prize was awarded “for discoveries concerning channels in cell membranes”. The swedish Nobel foundation have excellent pages with further explanations for the public and forDIY MINERAL WATER
This article reminded me of something only somewhat related: when I learned in chemistry class in high school (15 years ago) about self-ionization of water and the fact that any solution is electrically neutral, I tried to compute the pH of several mineral waters (non-carbonated) by converting the mineral composition on their labels into mol/L, and then comparing the amounts of positive and CARBONATED FRUIT THE ISI WAY I blogged about carbonated strawberries some while ago. Those were made using dry ice which unfortunately is not always easy to get hold of. Last week however I bought a iSi Gourmet Whipper – one of those Ferran Adria uses to make foams/espumas. I plan to experiment with that as well, but the first thing I decided to prepare was carbonatedfruit.
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GIFT GUIDE: BOOKS ON FOOD WITH A TOUCH OF SCIENCE* Martin Lersch
Due to my extended break from blogging it turns out I haven’t recommended books here at Khymos since 2013! As you know I do keep an eye open for books about food that have a certain scientific touch.Let me…
* books ,
molecular gastronomy, recommendations
TAKE THE GUESSING OUT OF BAKING: CALCULATE THE RIGHT AMOUNT OF YEAST* Martin Lersch
Never before have I seen so many references to exponential growth as during the last year. Regrettably this has been in a negative context related to the spread of the SARS CoV-2 virus. Exponential growth is very counterintuitive (as the… * equipment , experiments, science
, tips & tricks
PREPARING FOR AN UPDATE OF TEXTURE* Martin Lersch
It’s been 6 years since the last update of “Texture – A hydrocolloid recipe collection” and I’m thinking it’s about time for an update. It will be an incremental revision, so expect a v.3.1 were wrinkles have been ironed out,…* hydrocolloids ,
molecular gastronomy RESULTS FROM 20 YEARS OF EXPERIMENTS SUMMARIZED* Martin Lersch
* 1
I just received an email from Hervé This with a document briefly summarizing 20 years of molecular gastronomy seminars in Paris. He has kindly asked recipients not to hesitate with distributing the results, so I therefore share the pdf documents… * experiments , moleculargastronomy ,
science , tips & tricks KHYMOS UPDATE AND NEW LOGO* Martin Lersch
* 2
I’m happy to announce that Khymos has undergone major upgrades and repairs behind the scenes. The entire blog has been moved from blog.khymos.org to khymos.org (old URLs are redirected). Furthermore I’ve made the transition to a responsive WordPress theme so…* blogs
MY GROCERY LIST
* Martin Lersch
* 8
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,…* tips & tricks
GINGER MILK CURD
* Martin Lersch
* 46
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 liquidfrom…
* experiments , moleculargastronomy ,
science , tips & tricks TEXTURE UPDATED AND AVAILABLE FOR DOWNLOAD* Martin Lersch
* 16
I’m happy to announce that a major update of “Texture – A hydrocolloid recipe collection” is now available for download. Version 3.0 of Texture features many new recipes, , more pictures (A big THANK YOU to all contributing photographers!), a…* experiments ,
hydrocolloids , modernistcuisine , molecular
gastronomy , recipe
, tips & tricks
VOLUME-TO-WEIGHT CALCULATOR FOR THE KITCHEN* Martin Lersch
* 22
Vintage Glasbake Measuring Cup by Gerrilynn Nunley Despite the fact that the U.S. Metric Association have advocated metrication for nearly 100 years, many cookbooks still use US customary weights and volume measures. When following a recipe calling for teaspoons,tablespoons,…
* tips & tricks
BRINING SALMON TO AVOID FORMATION OF WHITE EXUDATE* Martin Lersch
* 11
Avoid the white exudate (left) by brining salmon (right) prior to cooking Salmon is a wonderful fish that can be prepared at nearly any temperature between raw (as in sushi) and fully cooked. In between these extremes lies a range… * experiments , modernistcuisine , molecular
gastronomy ,
science , tips & tricks1 2 3 4
… 31 Next
Khymos is written by Martin Lersch. He’s a chemist by training and brings his chemical curiosity with him wherever he goes. He enjoys being in the kitchen, so at lot at Khymos deals with food and cooking. See the about page for more information and contact details. POPULAR POSTS & PAGES* Texture
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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 . As an Amazon Associate I earn from qualifying purchases. Copyright © 2020 - Martin LerschSearch
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