Lots of links this week! More after the jump.
- Honestly, I haven’t even finished reading this yet, but you should definitely check out Martin Lersch’s writeup of the recent “Gastrophysics” symposium that was held in Copenhagen two week ago. Very cool stuff, and hot off the presses!
- The Experimental Cuisine Collective’s fall season is starting up, beginning with a special trip to the Monell Chemical Senses Center that will feature a talk by Dan Felder, head of the Momofuku Culinary Lab.
- Check out Harvard’s writeup of the first Science and Cooking class this semester, featuring Dave Arnold and Harold McGee
- The Toronto Food Lab guys photograph a few comparisons of freeze-drying vs. traditional dehydration. Useful if you’ve ever thought about exploring the technique.
- Eric Fooladi revisits the science behind “miracle” fruit.
- Marc at NoRecipes shares two science-y type posts this week: soaking shrimp in an alkaline solution to improve texture and how to make sous vide french toast.
- One of my personal heroes, Chef Francisco Migoya, demonstrates an awesome new technique for creme brulee-d ice cream. Don’t forget to check out the comments for some awesome n00b smackdown action.
- The Molecular Recipes folks are at it again with a gorgeous recipe for Merluza Negra fish served with black olive powder and sea “air”
- Apparently, dark chocolate lovers can handle bitterness in chocolate milk better than the rest of us. Check out our other posts about neurogastronomy and taste interactions.
The Food System
- What can you do about food waste? “30 percent of all produce losses in the United States happen at the consumer level“
All the hacks this week are from LifeHacker, which I guess makes sense…
- caramelize onions in 15 minutes flat
- store avocados with onions to keep them green
- Make caramel sauce with nothing but a can of condensed milk and a slow cooker. This works because milk is one of the few foods to have a basic pH (read more here) and alkalinity speeds up maillard/caramelization reactions. Ya’ know, FYI.
- Big headlines from a Stanford study that said organic foods provide little health benefit over conventional foods. And here’s some rational, reasonable analysis of that study.
- This is pretty exciting – a simple, useful guide to what different food ingredients are and what they do. Make sure to check out our ingredients guide if you’re interested (especially the references at the bottom!)