khymos's channel

Contrary to popular belief the texture of an egg yolk depends on both the cooking time and the temperature. Thanks to research done by César Vega

...

The current record for the world's fastest ice cream is held by Andrew Ross. He made 1 liter ice cream in 10.34 seconds. Will Peter Barham manage ...

At The Flemish Primitives 2010 a Microsoft Surface table was presented with a wine application by the Belgian company Metanous. More info available...

Make scrambled eggs with the steamwand of your espresso machine. You can find more information abou this and other topics related to popular food s...

A few tips on milk steaming using a Rancilio Silvia and three mediocre attempts at latte art.

Browning of onions can be significantly speeded up by adding a pinch of baking soda (=sodium bicarbonate, NaHCO3). This time lapse video (10x) show...

Dried and wrinkled salad/lettuce can be "refreshed" by immersing it in cold water. This is due to osmosis. The process is shown in a time lapse vid...

Chocolate beef stock cream (contributed to the food blogging event TGRWT #5). Visit http://blog.khymos.org for more info on TGRWT, molecular gastro...

Blueberry syrup, sodium alginate and calcium chloride is all you need to make these spheres that look a little like caviar.

For more info on molec...

No color change observed for saffron. Turmeric however turns deep red upon reaction with ammonia. This is a simple way to check if you saffron has ...