Blog

I’ve made more than a few mentions of some other wonderful food blogs out there, but I’ve failed to actually give a list at any point.

So, for those of you who might be interested in reading more than just KKC (shame on you!) here are a few favourites.

After a bit of writing, I came to the conclusion that if I was to write all my favourite food blogs up, it’d be the Longest Blog Post Evar. So, here’s the first list, focussing on Molecular Gastronomy-ish blogs.

Khymos

Fantastic, in-depth, well-researched articles on a variety of fascinating topics, from new ideas in cherry jam (and the science therof to detailed overviews of the science of the senses . Martin Lersch, who runs Khymos, is a seriously trained scientist and also a frankly brilliant cook – his foamed strawberries with coriander , for example, is world-class. And he also provides some stunning resources, from the enormous free hydrocolloid cookbook (which I’m amazed hasn’t been published yet – for the record, if you’re reading this, Martin, I’d cheerfully pay for a hardcover copy) to the ongoing They Go Really Well Together contest. Must-read.

Ideas In Food

OK, if you want seriously hardcore cutting-edge molecular gastronomy, this is the place to go. Aki and Alex, pro chefs both, make people like me look like we’re just microwaving readymeals. Currently, they’re hugely into liquid nitrogen (if you hear me ranting about cryo-cooking, that’s because of posts like this one ), food glues (less scary than they sound – see this post about fruit glues and sous-vide , and dessication (woo! powdered pumpkin! ), amongst other things. They don’t always go as much into detail on the techniques they’re using as I’d like, but still, they’re really inspirational.

Curious Cook

Harold McGee blogs, man! He blogs! The guy who wrote the Bible (aka “On Food And Cooking”) has a blog! And it’s really, really useful and informative, too. Recently he’s run tests on cooking pans , wierd flavours in white pepper (with hardcore aromatic info), and the post that made me aware of his blog in the first place, on clarifying stocks with gelatin (which was one of those “Oh, my god, you can do WHAT?” moments. Again, just vital.

Egullet

Ok, this isn’t a blog. It’s a forum. And it isn’t specialised in molecular gastronomy, either – but nonetheless, with apologies to all the people above, this is probably the single biggest resource for molecular gastronomy madness on the Internet. The posters here have tried EVERYTHING – the thread on sous-vide cooking is 71 pages long, for example. (Other cookery forums I’ve visited have barely gotten past “oh, that’s the thing where you cook in a plastic bag, right?”) Want to know about installing a wok burner so large it’ll make your wok glow red? They’ve done it, they’ve tested it, and they’ve got the advice you need.

This post is rather later than it should have been because I got distracted reading a new thread on methocel (and how you can use it to make hot icecream, amongst other things ). And so on.

Anyone got any I’ve missed?