About

About Culinary Physics Blog

This is a community blog. Users can submit tips and tricks about cooking and recipes around the world to be posted on this site. But we specialize in molecular gastronomy or culinary physics.

Molecular Gastronomy, Culinary Physics, Modernist Cuisine, Microgastronomy, Bistronomy, Avant Garde Cuisine, Multi-Sensory Dining all mean the same thing -- using food science to bring flavor, texture, taste and aromas to recipes in new ways.

We will try to share information on cook how to practice dozens of the most common methods used in molecular gastronomy. 

Culinary Physics Blog will shows how with clear technical guidance, delicious and easy-to-follow recipes plus a generous dose of patience, home cooks can take culinary physics out of the lab and into their home kitchen. We will include techniques and recipes such as:

Sous-Vide -- "Under vacuum" cooking, e.g., Confit salmon with pomme puree and squid ink

Hydrocolloids (gels, gums) -- Cured salmon with cucumber jelly

Spherification -- e.g., Sweet chili bubbles with roast duck

Transglutaminase -- "meat glue" e.g., Salmon and lemon sole terrine

Carbonation -- How to intensify the flavors and aromas of foods

Evaporation -- How to make mouth-watering syrups and beverages without artificial flavorings

Foams and Airs -- e.g., Shellfish bisque with a lemongrass foam

Dehydration -- e.g., Beet powder and black olive "soil"

Liquid Nitrogen -- For super-smooth sweet and savory ice creams

Centrifugal Cooking -- e.g., Clarified watermelon cocktail

Avant-Garde Presentation -- Inspiration and tips

Multi-sensory Taste Perception - The five senses in molecular gastronomy.

Rapid Infusion -- How to infuse flavors into liquids, e.g., Celery ice cream

Food Pairing -- An essential skill in molecular gastronomy

Adding Smoke -- e.g., Smoked chocolate mousse

Culinary Physics - or molecular gastronomy is a subdiscipline of food science that seeks to investigate, explain and make practical use of the physical and chemical transformations of ingredients that occur while cooking, as well as the social, artistic and technical components of culinary and gastronomic phenomena in general. Molecular gastronomy is a modern style of cooking, which is practiced by both scientists and food professionals in many professional kitchens and labs and takes advantage of many technical innovations from the scientific disciplines.



About Albert

Hey! Friend,

My name is Albert. I'm the administrator of this website. If you need more information about the science of cooking at home and in need of new healthy recipes to try for friends and family. Please don't hesitate to contact me. My email is culinaryphysicist at GMAIL dot com. Facebook: Albert. Twitter: Albert

I will not sell you something or solicited for a donation. Nor my blog will infect your computer with virus or malware. It is hosted on Google's infrastructure so is SAFE and fast.

I'm a newbie blogger. My aim is to share my ideas learned in school and my culinary practice. I took my culinary apprenticeship in New York for a year. I'm a former dishwasher and currently assistant chef working for a 5-star hotel, and I'm persistently and slowly working my way-up to the top-level of the food industry in Asia... ;-) (i hope).

I have a formal training in culinary arts. I love all kinds of food. I love beer. I love to laugh. I like Tiffany Alvord music and have a burning crush on her.

I love cooking for friends. I like going to places. I love reading books and websites about food and cooking. I hate people who don't have tolerance for other people. And people who think they are born geniuses and act like they are more superior to other people.

Other than that - what you don't know won't kill you.

Who gives a shit about the how or why - do what you love. No matter what.

So... just keep healthy and happy cooking to you.

Thanks...! :-)

Culinary Physics Blog

Exceptional food that worth a special journey. Distinctive dishes are precisely prepared, using fresh ingredients. And all other foods that can kill you.