And we’re back with the weekly feature of cool links. click!
- This one is really exciting – the first issue of the International Journal of Gastronomy and Food Science came out a few days ago. The entire journal is available for free online and is accepting submissions for future issues on their website.
- Andrew Zimmern of Bizarre Foods fame visited our very own Naveen Sinha at Harvard Labs. Check out 1:17 in this clip for an intimate look at Naveen staring down a microscope ^_^.
- Matt Richardson shows us how to make astronaut ice cream. Inspirational, but keep in mind obstacles like “eight hours later…” and “-70 degrees Celsius”.
- Annnddd the Alinea chefs decided to create an edible helium balloon. Honestly, this comes off more as “hokey” than awesome to me, but I guess it’s a nice proof of concept.
- Molecular Recipes serves up a fun post on pairing flavors with roses, just in time for valentine’s day. Flavor pairing was covered in our recent post on neurogastronomy.
Gear and Hacks
- Lifehacker and America’s Test Kitchen seem to think it’s worthwhile to make a “map” of your broiler using bread slices or flower. We beg to differ – broilers are pretty even, once you get the distance from the heating element right. Check out the science.
- Neat hack: use an aluminum can for perfectly poached eggs.
- OMG wtf perfect soft-cooked eggs from a pressure cooker? Some awesome science in this article that I still don’t understand.
- Are you into sous vide? Here ‘s a review of a new $170 entry into the low-temperature cooking market.
- Tapioca Maltodextrin: one of our favorite “modernist ingredients”. Mira Uncut offers a look at what it is and how to use it. Have you seen our own ingredients guide?
- New revelations about the science of miracle fruit, the berry that turns sour into sweet.
- Looks like some curious minds have tackled the question what is the best tool to stir a Martini with? The original article is behind a paywall, but our friends at DrinkFactory offer up a useful summary.
Did we miss any links?