Clik here to view.
gastrophysics
Towards the end of August the Lab created a lunch menu for Gastrophysics, a new interdisciplinary symposium on science and food. It was held at the Royal Danish Academy of Sciences and Letters. Here is...
View ArticleClik here to view.
peach pulp for breakfast
The waste product that keeps on giving. Turns out sorbet isn’t the only stop on this train. Peach pulp, yoghurt frothed with milk, caraway and white mustard. The pulp is thick and only slightly sweet....
View ArticleClik here to view.
salt crust
Baking in a salt crust. I didn’t know about this. Combine 4 parts flour, 3 parts water, and 2 parts salt into a dough. Knead until more or less uniform, then roll out at use it to wrap your food...
View ArticleClik here to view.
bees on soup
Butternut squash soup. Purple cabbage. Fried pepitas. Salted dried bee larvae. A simple and filling staff lunch. We have been experimenting with the gastronomic potential of insects and bee larvae have...
View ArticleClik here to view.
fresh yoghurt cheese
Easy, yummy, versatile, good for you. What else is there to want? Put some milk in a big pot. Add some yoghurt. Bring up to 42˚c. Incubate at 42˚c overnight. Reap your spoils in the morning. I used...
View ArticleClik here to view.
lacto-fermentation and elderberry capers
I wrote about lacto-fermentation and these elderberry capers on Diaforlife a couple months ago (after fiddleheads and dulse), but they are ready now and therefore deserve some new attention. After...
View ArticleClik here to view.
terra madre
October. A straight shot south over the alps. We came a day early for a conference at the University of Gastronomic Sciences in Bra. Michael and Ben presented on the lab. It was warm as summer....
View ArticleClik here to view.
apple day
One fresh Sunday at the beginning of November, Chris called me up to help him pick apples. He had discovered two large trees in the backyard of his work, heavy with fruit and no one to put it to use....
View ArticleClik here to view.
parsnips and star anise
This all started with a cup of coffee. Anne and I were meeting up at Coffee Collective in Torvehallerne, the large covered market in central Copenhagen. Afterwards we wandered the booths and stopped by...
View ArticleClik here to view.
Bee Breakfast Club
My friend Cathrine and I finally manifested our bee-themed concept for Denmark’s second Restaurant Day on November 17th. We’ve been working with bee larvae at the lab and Cathrine and I were thinking...
View Article
