Category Archives: molecular gastronomy

Hello allicin!

So as everyone knows, chopping onions makes you cry. I’ve seen people chop onions wearing swimming goggles to try and prevent tears and, interestingly, this can actually work. But not necessarily for the reason you think. Allow me to explain… … Continue reading

Posted in chemistry, Imported from Livejournal, molecular gastronomy | Tagged | 15 Comments

TGRWT #16 Roundup

I’ve had a great response to this month’s challenge, and I’ve received a vibrant selection of gastronomical delights from far and wide. So without further ado, here’s what everybody cooked up! Ladies and gentlemen, prepare for your mouths to water… … Continue reading

Posted in Imported from Livejournal, molecular gastronomy | 5 Comments

TGRWT #16 – Rose Firecrackers

I spent a long time thinking about this month’s TGRWT. Not least because I’ve had a lot of time to think recently (albeit admittedly between bouts of being ridiculously busy). In the end, I figured that rose is already enough … Continue reading

Posted in Imported from Livejournal, molecular gastronomy | 11 Comments

Rose ketones

Doesn’t time fly? A month is nearly up, and it’ll soon be time for me to put up the submissions for this month’s TGRWT. If anyone’s planning on sharing some gastronomical delights, there’s still plenty of time to e-mail me … Continue reading

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TGRWT #16 – Chicken and Rose

I’m proud to announce that this month’s edition of They Go Really Well Together is going to be hosted by me, here, on Supernova Condensate! It took a bit of perusing to find a couple of interesting ingredients, but I … Continue reading

Posted in Imported from Livejournal, molecular gastronomy | 10 Comments

TGRWT #15 – Hot chocolate salmon pancakes

I’ve been neglecting my molecular gastronomy a bit lately, so when I saw that They Go Really Well Together #15 was up at Mex Mix, I thought — yeah, why not? For anyone who doesn’t know, TGRWT (They Go Really … Continue reading

Posted in Imported from Livejournal, molecular gastronomy | 12 Comments

Coconut Carbonara

Tri2Cook’s TGRWT (They Go Really Well Together) #12‘s two ingredients are chanterelle and apricot. So without further ado, here’s a nice little recipe I’ve devised combining just those two things! (With thanks to Khymos for posting about it!) Unfortunately, this … Continue reading

Posted in Imported from Livejournal, molecular gastronomy | Tagged | 4 Comments

Pumpkin volatiles

Because it’s seasonal… Food pairing with pumpkins! The major classes of compound that flavour fresh pumpkins are aliphatic alcohols and carbonyls, furan derivatives and sulfur-containing compounds. Major constituents (and foods that will match them) are: (Z)-3-hexenol – broccoli, sweet peppers … Continue reading

Posted in Imported from Livejournal, molecular gastronomy | 5 Comments

Pineapple Salsa King Prawns

This is one of the most delicious things I’ve made in months! The fruity pineapple (substituting the tomato in regular salsa) gives a sharper flavour, and the acidic pineapple juice means you don’t need to add any vinegar. Pineapple also … Continue reading

Posted in Imported from Livejournal, molecular gastronomy | Tagged | 4 Comments

Habanero Peppers

My habaneros are just about ready for harvesting! I’ve grown these little beauties from seed and, despite a couple of outbreaks of spider mites, I’ve finally got a few plants with ripe fruit. This makes me very happy. Seriously, for … Continue reading

Posted in Imported from Livejournal, molecular gastronomy | 10 Comments