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title: blog.khymos.org » - dedicated to molecular gastronomy
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B tags
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file name | alternative text |
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khymos_logo_700px.jpg | |
rss.png | Follow tastymolecules on Twitter |
twitter.png | Quantcast |
5y.jpg | |
tkal-cover.jpg | |
cscm.jpg | |
iif_cover2.jpg | |
mc_unbox_1.jpg | |
h_logo.jpg | |
JP-writing-recipe-620px.jpg | |
tfp2011-QS-masterclass.jpg | |
Slide01.png | |
tfp2011-RR-interview.jpg | |
flavour-journal-logo.png | |
ku-life-mg-barham-icecream.jpg | |
ku-life-mg-barham-1.jpg | |
egg_63C_40min_2x2.jpg | |
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headers
H1
Khymos celebrating 5 years of blogging today
Available for pre-order: The Kitchen as Laboratory
Cooking science – condensed matter
Book review: Ideas in food – Great recipes and why they work
O happy day
Harvard lecture series on science and cooking returns in September
Book review: Cooking for geeks
TFP2011: Flavor master class with Quico Sosa (part 4)
Copenhagen MG seminar: MG meets the internet (part 8)
TFP 2011: Interview with René Redzepi (part 3)
Flavour right around the corner
Copenhagen MG seminar: Ice cold world record attempt (part 7)
Copenhagen MG seminar: Food and science fun (part 6)
Perfect egg yolks (part 2)
Perfect egg yolks
H2
Recent Comments
Categories
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Popular posts
Tags
H3
Recent Comments
Categories
Archives
Popular posts
Tags
H4
H5
H6
internal links
address | anchor text |
---|---|
http://blog.khymos.org | |
http://blog.khymos.org/ | Blog |
http://blog.khymos.org/about/ | About Khymos |
http://blog.khymos.org/about/contact/ | Contact |
http://blog.khymos.org/book-listings/ | Book listings |
http://blog.khymos.org/book-listings/favorites/ | Favorites |
http://blog.khymos.org/book-listings/molecular-gastronomy/ | Molecular gastronomy |
http://blog.khymos.org/book-listings/aroma-taste/ | Aroma & taste |
http://blog.khymos.org/book-listings/essays-and-food-writing/ | Essays & food writing |
http://blog.khymos.org/book-listings/reference-technique/ | Reference & technique |
http://blog.khymos.org/book-listings/sous-vide/ | Sous vide |
http://blog.khymos.org/book-listings/wine/ | Wine |
http://blog.khymos.org/book-listings/everyday-chemistry/ | Everyday chemistry |
http://blog.khymos.org/book-listings/food-chemistry/ | Food chemistry |
http://blog.khymos.org/book-listings/historic-interest/ | Historic interest |
http://blog.khymos.org/book-listings/other-languages/ | Other languages |
http://blog.khymos.org/book-listings/presentation-photography/ | Presentation & photography |
http://blog.khymos.org/book-listings/videos/ | Videos |
http://blog.khymos.org/links/ | Links |
http://blog.khymos.org/links/articles/ | Articles |
http://blog.khymos.org/links/people/ | People |
http://blog.khymos.org/links/institutions/ | Institutions |
http://blog.khymos.org/links/audio-and-video/ | Audio and video |
http://blog.khymos.org/links/science-eduaction/ | Science education |
http://blog.khymos.org/links/suppliers/ | Suppliers |
http://blog.khymos.org/recipe-collection/ | Recipe collection |
http://blog.khymos.org/molecular-gastronomy/ | Molecular gastronomy |
http://blog.khymos.org/molecular-gastronomy/definitions/ | Definitions of molecular gastronomy |
http://blog.khymos.org/molecular-gastronomy/history/ | History |
http://blog.khymos.org/molecular-gastronomy/flavor-pairing/ | Flavor pairing |
http://blog.khymos.org/tgrwt/ | TGRWT |
http://blog.khymos.org/tag-template/ | Tag cloud |
http://blog.khymos.org/norsk/ | Norwegian/Norsk |
http://blog.khymos.org/norsk/om-khymos/ | Om Khymos |
http://blog.khymos.org/norsk/oppskriftsamling/ | Oppskriftsamling |
http://blog.khymos.org/norsk/linker/ | Linker |
http://blog.khymos.org/norsk/boker/ | Bøker |
http://blog.khymos.org/norsk/br%c3%b8d-uten-a-kna/ | Brød uten å kna |
http://blog.khymos.org/norsk/bobler/ | Såpebobler |
http://blog.khymos.org/norsk/schrodingers-katt/ | Schrödingers katt |
http://blog.khymos.org/2011/08/27/khymos-celebrating-5-years-of-blogging-today/ | Khymos celebrating 5 years of blogging today |
http://blog.khymos.org/author/admin/ | Martin Lersch |
http://blog.khymos.org/wp-content/2011/08/5y.jpg | |
http://blog.khymos.org/2011/08/27/khymos-celebrating-5-years-of-blogging-today/#more-2390 | Read the rest of this entry |
http://blog.khymos.org/tag/khymos/ | khymos |
http://blog.khymos.org/category/modernist-cuisine-2/ | modernist cuisine |
http://blog.khymos.org/category/molecular-gastronomy/ | molecular gastronomy |
http://blog.khymos.org/2011/08/22/available-for-pre-order-the-kitchen-as-laboratory/ | Available for pre-order: The Kitchen as Laboratory |
http://blog.khymos.org/author/admin/ | Martin Lersch |
http://blog.khymos.org/tag/cesar-vega/ | Cesar Vega |
http://blog.khymos.org/tag/erik-van-der-linden/ | Erik van der Linden |
http://blog.khymos.org/tag/job-ubbink/ | Job Ubbink |
http://blog.khymos.org/category/recommendations/books/ | books |
http://blog.khymos.org/category/molecular-gastronomy/ | molecular gastronomy |
http://blog.khymos.org/category/science/ | science |
http://blog.khymos.org/2011/08/22/cooking-science-condensed-matter/ | Cooking science – condensed matter |
http://blog.khymos.org/author/admin/ | Martin Lersch |
http://blog.khymos.org/wp-content/2011/08/cscm.jpg | |
http://blog.khymos.org/2011/08/22/cooking-science-condensed-matter/#more-2684 | Read the rest of this entry |
http://blog.khymos.org/tag/adria-vicenc/ | Adria Vicenc |
http://blog.khymos.org/tag/alicia/ | Alicia |
http://blog.khymos.org/tag/catalan-cuisine/ | Catalan cuisine |
http://blog.khymos.org/tag/ferran-adria/ | Ferran Adria |
http://blog.khymos.org/category/recommendations/books/ | books |
http://blog.khymos.org/category/modernist-cuisine-2/ | modernist cuisine |
http://blog.khymos.org/category/molecular-gastronomy/ | molecular gastronomy |
http://blog.khymos.org/category/science/ | science |
http://blog.khymos.org/category/recommendations/websites/ | websites |
http://blog.khymos.org/2011/08/19/book-review-ideas-in-food-great-recipes-and-why-they-work/ | Book review: Ideas in food – Great recipes and why they work |
http://blog.khymos.org/author/admin/ | Martin Lersch |
http://blog.khymos.org/2011/08/19/book-review-ideas-in-food-great-recipes-and-why-they-work/#more-3105 | Read the rest of this entry |
http://blog.khymos.org/tag/aki-kamozawa/ | Aki Kamozawa |
http://blog.khymos.org/tag/alex-talbot/ | Alex Talbot |
http://blog.khymos.org/tag/creativity/ | creativity |
http://blog.khymos.org/tag/harold-mcgee/ | Harold McGee |
http://blog.khymos.org/tag/herve-this/ | Hervé This |
http://blog.khymos.org/tag/ideas/ | ideas |
http://blog.khymos.org/tag/ideas-in-food/ | Ideas in food |
http://blog.khymos.org/tag/metric-units/ | metric units |
http://blog.khymos.org/tag/pasta-hydration/ | pasta hydration |
http://blog.khymos.org/tag/peter-barham/ | Peter Barham |
http://blog.khymos.org/tag/unit-conversion/ | unit conversion |
http://blog.khymos.org/category/book-review/ | book review |
http://blog.khymos.org/category/recommendations/books/ | books |
http://blog.khymos.org/category/modernist-cuisine-2/ | modernist cuisine |
http://blog.khymos.org/category/molecular-gastronomy/ | molecular gastronomy |
http://blog.khymos.org/category/recommendations/websites/ | websites |
http://blog.khymos.org/2011/06/29/o-happy-day/ | O happy day |
http://blog.khymos.org/author/admin/ | Martin Lersch |
http://blog.khymos.org/wp-content/2011/06/mc_unbox_1.jpg | |
http://blog.khymos.org/2011/06/29/o-happy-day/#more-3084 | Read the rest of this entry |
http://blog.khymos.org/tag/modernist-cuisine/ | Modernist cuisine |
http://blog.khymos.org/tag/unboxing/ | unboxing |
http://blog.khymos.org/category/recommendations/books/ | books |
http://blog.khymos.org/category/modernist-cuisine-2/ | modernist cuisine |
http://blog.khymos.org/category/molecular-gastronomy/ | molecular gastronomy |
http://blog.khymos.org/2011/06/28/harvard-lecture-series-on-science-and-cooking-returns-in-september/ | Harvard lecture series on science and cooking returns in September |
http://blog.khymos.org/author/admin/ | Martin Lersch |
http://blog.khymos.org/wp-content/2010/09/h_logo.jpg | |
http://blog.khymos.org/2011/06/28/harvard-lecture-series-on-science-and-cooking-returns-in-september/#more-3065 | Read the rest of this entry |
http://blog.khymos.org/tag/education/ | education |
http://blog.khymos.org/tag/harvard/ | Harvard |
http://blog.khymos.org/tag/public-lecture/ | public lecture |
http://blog.khymos.org/category/experiments/ | experiments |
http://blog.khymos.org/category/modernist-cuisine-2/ | modernist cuisine |
http://blog.khymos.org/category/molecular-gastronomy/ | molecular gastronomy |
http://blog.khymos.org/category/science/ | science |
http://blog.khymos.org/category/recommendations/videos/ | videos |
http://blog.khymos.org/2011/06/13/book-review-cooking-for-geeks/ | Book review: Cooking for geeks |
http://blog.khymos.org/author/admin/ | Martin Lersch |
http://blog.khymos.org/wp-content/2011/06/JP-writing-recipe-620px.jpg | |
http://blog.khymos.org/2011/06/13/book-review-cooking-for-geeks/#more-3056 | Read the rest of this entry |
http://blog.khymos.org/tag/food-geek/ | food geek |
http://blog.khymos.org/tag/jeff-potter/ | Jeff Potter |
http://blog.khymos.org/category/book-review/ | book review |
http://blog.khymos.org/category/recommendations/books/ | books |
http://blog.khymos.org/category/science/ | science |
http://blog.khymos.org/category/tips_tricks/ | tips & tricks |
http://blog.khymos.org/2011/06/05/tfp2011-flavor-master-class-with-quico-sosa-part-4/ | TFP2011: Flavor master class with Quico Sosa (part 4) |
http://blog.khymos.org/author/admin/ | Martin Lersch |
http://blog.khymos.org/wp-content/2011/06/tfp2011-QS-masterclass.jpg | |
http://blog.khymos.org/2011/04/01/tfp-2011-sous-vide-master-class-part-2/ | sous vide masterclass |
http://blog.khymos.org/2011/06/05/tfp2011-flavor-master-class-with-quico-sosa-part-4/#more-2966 | Read the rest of this entry |
http://blog.khymos.org/tag/aroma/ | aroma |
http://blog.khymos.org/tag/aroma-extract/ | aroma extract |
http://blog.khymos.org/tag/flavor/ | flavor |
http://blog.khymos.org/tag/flavoring/ | flavoring |
http://blog.khymos.org/tag/flavour/ | flavour |
http://blog.khymos.org/tag/flavouring/ | flavouring |
http://blog.khymos.org/tag/quico-sosa/ | Quico Sosa |
http://blog.khymos.org/tag/sosa-ingredients/ | Sosa ingredients |
http://blog.khymos.org/category/flavor-pairing/ | flavor pairing |
http://blog.khymos.org/category/modernist-cuisine-2/ | modernist cuisine |
http://blog.khymos.org/category/molecular-gastronomy/ | molecular gastronomy |
http://blog.khymos.org/2011/05/30/copenhagen-mg-seminar-mg-meets-the-internet-part-8/ | Copenhagen MG seminar: MG meets the internet (part 8) |
http://blog.khymos.org/author/admin/ | Martin Lersch |
http://blog.khymos.org/wp-content/2011/05/Slide01.png | |
http://blog.khymos.org/2011/03/04/molecular-gastronomy-seminar-at-the-university-of-copenhagen-part-1/ | MG seminar in Copenhagen |
http://blog.khymos.org/2009/01/26/has-molecular-gastronomy-reached-the-plateau-of-productivity/ | before |
http://blog.khymos.org/2011/05/30/copenhagen-mg-seminar-mg-meets-the-internet-part-8/#more-2969 | Read the rest of this entry |
http://blog.khymos.org/tag/presentation/ | presentation |
http://blog.khymos.org/tag/seminar/ | seminar |
http://blog.khymos.org/category/modernist-cuisine-2/ | modernist cuisine |
http://blog.khymos.org/category/molecular-gastronomy/ | molecular gastronomy |
http://blog.khymos.org/2011/05/14/tfp-2011-interview-with-rene-redzepi-part-3/ | TFP 2011: Interview with René Redzepi (part 3) |
http://blog.khymos.org/author/admin/ | Martin Lersch |
http://blog.khymos.org/wp-content/2011/05/tfp2011-RR-interview.jpg | |
http://blog.khymos.org/2011/05/14/tfp-2011-interview-with-rene-redzepi-part-3/#more-2864 | Read the rest of this entry |
http://blog.khymos.org/tag/claus-meyer/ | Claus Meyer |
http://blog.khymos.org/tag/copenhagen-cooking/ | Copenhagen Cooking |
http://blog.khymos.org/tag/foraging/ | foraging |
http://blog.khymos.org/tag/harold-mcgee/ | Harold McGee |
http://blog.khymos.org/tag/mad-foodcamp/ | MAD foodcamp |
http://blog.khymos.org/tag/new-nordic-cuisine/ | New Nordic Cuisine |
http://blog.khymos.org/tag/nordic-food-lab/ | Nordic Food Lab |
http://blog.khymos.org/tag/rene-redzepi/ | René Redzepi |
http://blog.khymos.org/tag/science/ | science |
http://blog.khymos.org/tag/the-flemish-primitives/ | the flemish primitives |
http://blog.khymos.org/category/recommendations/blogs/ | blogs |
http://blog.khymos.org/category/interview/ | interview |
http://blog.khymos.org/category/modernist-cuisine-2/ | modernist cuisine |
http://blog.khymos.org/category/molecular-gastronomy/ | molecular gastronomy |
http://blog.khymos.org/2011/05/04/flavour-right-around-the-corner/ | Flavour right around the corner |
http://blog.khymos.org/author/admin/ | Martin Lersch |
http://blog.khymos.org/wp-content/2011/04/flavour-journal-logo.png | |
http://blog.khymos.org/2011/04/07/new-journal-to-launch-soon-flavour/ | mentioned |
http://blog.khymos.org/tag/journal/ | journal |
http://blog.khymos.org/category/recommendations/academic_articles/ | academic articles |
http://blog.khymos.org/category/modernist-cuisine-2/ | modernist cuisine |
http://blog.khymos.org/category/molecular-gastronomy/ | molecular gastronomy |
http://blog.khymos.org/category/science/ | science |
http://blog.khymos.org/2011/04/29/copenhagen-mg-seminar-ice-cold-world-record-attempt-part-7/ | Copenhagen MG seminar: Ice cold world record attempt (part 7) |
http://blog.khymos.org/author/admin/ | Martin Lersch |
http://blog.khymos.org/wp-content/2011/04/ku-life-mg-barham-icecream.jpg | |
http://blog.khymos.org/2011/04/28/copenhagen-mg-seminar-food-and-science-fun-part-6/ | food can be used to make students interested in physics and chemistry |
http://blog.khymos.org/2011/04/29/copenhagen-mg-seminar-ice-cold-world-record-attempt-part-7/#more-2939 | Read the rest of this entry |
http://blog.khymos.org/tag/ice-cream/ | ice cream |
http://blog.khymos.org/tag/liquid-nitrogen/ | liquid nitrogen |
http://blog.khymos.org/tag/ln2/ | LN2 |
http://blog.khymos.org/tag/peter-barham/ | Peter Barham |
http://blog.khymos.org/tag/tilnices/ | TILNICES |
http://blog.khymos.org/tag/world-record/ | world record |
http://blog.khymos.org/category/experiments/ | experiments |
http://blog.khymos.org/category/fun_with_food/ | fun with food |
http://blog.khymos.org/category/molecular-gastronomy/ | molecular gastronomy |
http://blog.khymos.org/category/recommendations/videos/ | videos |
http://blog.khymos.org/2011/04/28/copenhagen-mg-seminar-food-and-science-fun-part-6/ | Copenhagen MG seminar: Food and science fun (part 6) |
http://blog.khymos.org/author/admin/ | Martin Lersch |
http://blog.khymos.org/wp-content/2011/03/ku-life-mg-barham-1.jpg | |
http://blog.khymos.org/2011/03/04/molecular-gastronomy-seminar-at-the-university-of-copenhagen-part-1/ | MG seminar in Copenhagen |
http://blog.khymos.org/2011/04/28/copenhagen-mg-seminar-food-and-science-fun-part-6/#more-2875 | Read the rest of this entry |
http://blog.khymos.org/tag/carbon-dioxide/ | carbon dioxide |
http://blog.khymos.org/tag/champagne/ | champagne |
http://blog.khymos.org/tag/co2/ | CO2 |
http://blog.khymos.org/tag/everyday-chemistry/ | everyday chemistry |
http://blog.khymos.org/tag/everyday-physics/ | everyday physics |
http://blog.khymos.org/tag/everyday-science/ | everyday science |
http://blog.khymos.org/tag/flavor/ | flavor |
http://blog.khymos.org/tag/flavour/ | flavour |
http://blog.khymos.org/tag/kitchen-myth/ | kitchen myth |
http://blog.khymos.org/tag/microwave/ | microwave |
http://blog.khymos.org/tag/peter-barham/ | Peter Barham |
http://blog.khymos.org/tag/potato/ | potato |
http://blog.khymos.org/tag/solubility/ | solubility |
http://blog.khymos.org/tag/taste/ | taste |
http://blog.khymos.org/category/experiments/ | experiments |
http://blog.khymos.org/category/fun_with_food/ | fun with food |
http://blog.khymos.org/category/molecular-gastronomy/ | molecular gastronomy |
http://blog.khymos.org/category/science/ | science |
http://blog.khymos.org/2011/04/23/perfect-egg-yolks-part-2/ | Perfect egg yolks (part 2) |
http://blog.khymos.org/author/admin/ | Martin Lersch |
http://blog.khymos.org/wp-content/2011/04/egg_63C_40min_2x2.jpg | |
http://blog.khymos.org/2011/04/18/perfect-egg-yolks/ | Perfect egg yolks |
http://blog.khymos.org/2011/04/23/perfect-egg-yolks-part-2/#more-2897 | Read the rest of this entry |
http://blog.khymos.org/tag/6xyolk/ | 6Xyolk |
http://blog.khymos.org/tag/cesar-vega/ | Cesar Vega |
http://blog.khymos.org/tag/egg/ | egg |
http://blog.khymos.org/tag/egg-white/ | egg white |
http://blog.khymos.org/tag/egg-yolk/ | egg yolk |
http://blog.khymos.org/tag/eggs/ | eggs |
http://blog.khymos.org/tag/post-boil/ | post-boil |
http://blog.khymos.org/tag/pre-boil/ | pre-boil |
http://blog.khymos.org/tag/ruben-mercade-prieto/ | Ruben Mercadé-Prieto |
http://blog.khymos.org/tag/soft-boiled-egg/ | soft boiled egg |
http://blog.khymos.org/tag/sous-vide/ | sous vide |
http://blog.khymos.org/tag/texture/ | texture |
http://blog.khymos.org/category/experiments/ | experiments |
http://blog.khymos.org/category/modernist-cuisine-2/ | modernist cuisine |
http://blog.khymos.org/category/molecular-gastronomy/ | molecular gastronomy |
http://blog.khymos.org/category/sous-vide/ | sous vide |
http://blog.khymos.org/2011/04/18/perfect-egg-yolks/ | Perfect egg yolks |
http://blog.khymos.org/author/admin/ | Martin Lersch |
http://blog.khymos.org/wp-content/2011/04/smiling_egg.jpg | |
http://blog.khymos.org/2009/04/09/towards-the-perfect-soft-boiled-egg/ | towards the perfect soft boiled eggs |
http://blog.khymos.org/2011/04/18/perfect-egg-yolks/#more-2854 | Read the rest of this entry |
http://blog.khymos.org/tag/6xyolk/ | 6Xyolk |
http://blog.khymos.org/tag/boiling-eggs/ | boiling eggs |
http://blog.khymos.org/tag/cesar-vega/ | Cesar Vega |
http://blog.khymos.org/tag/egg/ | egg |
http://blog.khymos.org/tag/egg-white/ | egg white |
http://blog.khymos.org/tag/egg-yolk/ | egg yolk |
http://blog.khymos.org/tag/hard-boiled/ | hard boiled |
http://blog.khymos.org/tag/low-temperature/ | low temperature |
http://blog.khymos.org/tag/perfect-eggs/ | perfect eggs |
http://blog.khymos.org/tag/precise-temperature/ | precise temperature |
http://blog.khymos.org/tag/right-temperature/ | right temperature |
http://blog.khymos.org/tag/ruben-mercade-prieto/ | Ruben Mercadé-Prieto |
http://blog.khymos.org/tag/soft-boiled/ | soft boiled |
http://blog.khymos.org/tag/temperature-time/ | temperature-time |
http://blog.khymos.org/tag/texture/ | texture |
http://blog.khymos.org/tag/thermal-history/ | thermal history |
http://blog.khymos.org/tag/time-temperature/ | time-temperature |
http://blog.khymos.org/category/recommendations/academic_articles/ | academic articles |
http://blog.khymos.org/category/equipment/ | equipment |
http://blog.khymos.org/category/experiments/ | experiments |
http://blog.khymos.org/category/molecular-gastronomy/ | molecular gastronomy |
http://blog.khymos.org/category/science/ | science |
http://blog.khymos.org/category/sous-vide/ | sous vide |
http://blog.khymos.org/category/tips_tricks/ | tips & tricks |
http://blog.khymos.org/page/2/ | |
http://blog.khymos.org/category/sous-vide/ | sous vide |
http://blog.khymos.org/2010/12/22/no-knead-bread/ | brødbaking |
http://blog.khymos.org/molecular-gastronomy/flavor-pairing/ | smakskombinasjoner |
http://blog.khymos.org/norsk/brød-uten-a-kna/ | oppskriften på brødet som ikke trenger å knaes |
http://blog.khymos.org/norsk/br%c3%b8d-uten-a-kna/comment-page-1/#comment-468221 | Brød uten å kna |
http://blog.khymos.org/recipe-collection/comment-page-1/#comment-466310 | Recipe collection |
http://blog.khymos.org/recipe-collection/comment-page-1/#comment-465011 | Recipe collection |
http://blog.khymos.org/2011/08/27/khymos-celebrating-5-years-of-blogging-today/comment-page-1/#comment-463080 | Khymos celebrating 5 years of blogging today |
http://blog.khymos.org/2010/12/22/no-knead-bread/comment-page-1/#comment-461192 | No-knead bread |
http://blog.khymos.org/2010/12/22/no-knead-bread/comment-page-1/#comment-461117 | No-knead bread |
http://blog.khymos.org | Martin Lersch |
http://blog.khymos.org/2010/12/22/no-knead-bread/comment-page-1/#comment-460834 | No-knead bread |
http://blog.khymos.org/2010/12/22/no-knead-bread/comment-page-1/#comment-460809 | No-knead bread |
http://blog.khymos.org/recipe-collection/comment-page-1/#comment-460545 | Recipe collection |
http://blog.khymos.org/links/suppliers/comment-page-1/#comment-456807 | Suppliers |
http://blog.khymos.org/category/recommendations/academic_articles/ | academic articles |
http://blog.khymos.org/category/aroma-similarity/ | aroma similarity |
http://blog.khymos.org/category/recommendations/blogs/ | blogs |
http://blog.khymos.org/category/book-review/ | book review |
http://blog.khymos.org/category/recommendations/books/ | books |
http://blog.khymos.org/category/equipment/ | equipment |
http://blog.khymos.org/category/recommendations/events/ | events |
http://blog.khymos.org/category/experiments/ | experiments |
http://blog.khymos.org/category/flavor-pairing/ | flavor pairing |
http://blog.khymos.org/category/fun_with_food/ | fun with food |
http://blog.khymos.org/category/hydrocolloids/ | hydrocolloids |
http://blog.khymos.org/category/interview/ | interview |
http://blog.khymos.org/category/modernist-cuisine-2/ | modernist cuisine |
http://blog.khymos.org/category/molecular-gastronomy/ | molecular gastronomy |
http://blog.khymos.org/category/recommendations/news_articles/ | news articles |
http://blog.khymos.org/category/recommendations/podcasts/ | podcasts |
http://blog.khymos.org/category/recipe/ | recipe |
http://blog.khymos.org/category/recommendations/ | recommendations |
http://blog.khymos.org/category/science/ | science |
http://blog.khymos.org/category/sous-vide/ | sous vide |
http://blog.khymos.org/category/flavor-pairing/tgrwt/ | TGRWT |
http://blog.khymos.org/category/tips_tricks/ | tips & tricks |
http://blog.khymos.org/category/recommendations/videos/ | videos |
http://blog.khymos.org/category/recommendations/websites/ | websites |
http://blog.khymos.org/recipe-collection/ | Recipe collection |
http://blog.khymos.org/2009/04/09/towards-the-perfect-soft-boiled-egg/ | Towards the perfect soft boiled egg |
http://blog.khymos.org/molecular-gastronomy/flavor-pairing/ | Flavor pairing |
http://blog.khymos.org/2010/08/09/modernist-cuisine-website-up/ | Modernist cuisine website up |
http://blog.khymos.org/2010/03/21/a-pinch-of-salt-for-your-coffee-sir/ | A pinch of salt for your coffee, Sir? |
http://blog.khymos.org/2007/01/21/perfect-steak-with-diy-sous-vide-cooking/ | Perfect steak with DIY "sous vide" cooking |
http://blog.khymos.org/2010/08/04/norwegian-egg-coffee/ | Norwegian egg coffee |
http://blog.khymos.org/2007/03/30/first-experiments-with-sodium-alginate/ | First experiments with sodium alginate |
http://blog.khymos.org/about/ | About Khymos |
http://blog.khymos.org/2010/11/21/videos-of-harvard-lectures-available/ | Videos of Harvard lectures available |
http://blog.khymos.org/tag/10-tips/ | 10 tips |
http://blog.khymos.org/tag/agar/ | agar |
http://blog.khymos.org/tag/bernard-lahousse/ | Bernard Lahousse |
http://blog.khymos.org/tag/book/ | book |
http://blog.khymos.org/tag/calcium-chloride/ | calcium chloride |
http://blog.khymos.org/tag/carbon-dioxide/ | carbon dioxide |
http://blog.khymos.org/tag/chocolate/ | chocolate |
http://blog.khymos.org/tag/co2/ | CO2 |
http://blog.khymos.org/tag/coffee/ | coffee |
http://blog.khymos.org/tag/egg/ | egg |
http://blog.khymos.org/tag/eggs/ | eggs |
http://blog.khymos.org/tag/everyday-science/ | everyday science |
http://blog.khymos.org/tag/extraction/ | extraction |
http://blog.khymos.org/tag/ferran-adria/ | Ferran Adria |
http://blog.khymos.org/tag/flavor/ | flavor |
http://blog.khymos.org/tag/flavor-pairing/ | flavor pairing |
http://blog.khymos.org/tag/gelatin/ | gelatin |
http://blog.khymos.org/tag/guar-gum/ | guar gum |
http://blog.khymos.org/tag/harold-mcgee/ | Harold McGee |
http://blog.khymos.org/tag/herve-this/ | Hervé This |
http://blog.khymos.org/tag/heston-blumenthal/ | Heston Blumenthal |
http://blog.khymos.org/tag/hydrocolloid/ | hydrocolloid |
http://blog.khymos.org/tag/impact-odorants/ | impact odorants |
http://blog.khymos.org/tag/isi/ | iSi |
http://blog.khymos.org/tag/khymos/ | khymos |
http://blog.khymos.org/tag/kitchen-physics/ | kitchen physics |
http://blog.khymos.org/tag/methyl-cellulose/ | methyl cellulose |
http://blog.khymos.org/tag/molecular-gastronomy/ | molecular gastronomy |
http://blog.khymos.org/tag/molecular-mixology/ | molecular mixology |
http://blog.khymos.org/tag/nitrous-oxide/ | nitrous oxide |
http://blog.khymos.org/tag/oav/ | OAV |
http://blog.khymos.org/tag/odor-activity-value/ | odor activity value |
http://blog.khymos.org/tag/pectin/ | pectin |
http://blog.khymos.org/tag/peter-barham/ | Peter Barham |
http://blog.khymos.org/tag/physics/ | physics |
http://blog.khymos.org/tag/sous-vide/ | sous vide |
http://blog.khymos.org/tag/techniques/ | techniques |
http://blog.khymos.org/tag/temperature/ | temperature |
http://blog.khymos.org/tag/texture/ | texture |
http://blog.khymos.org/tag/tgif/ | TGIF |
http://blog.khymos.org/tag/the-flemish-primitives/ | the flemish primitives |
http://blog.khymos.org/tag/tools/ | tools |
http://blog.khymos.org/tag/video/ | video |
http://blog.khymos.org/tag/whipper/ | whipper |
http://blog.khymos.org/tag/xanthan/ | xanthan |
http://blog.khymos.org/feed/ | entries (RSS) |
http://blog.khymos.org/comments/feed/ | comments (RSS) |
external links
address | anchor text |
---|---|
http://www.amazon.com/exec/obidos/ASIN/0231153449/kjemiihverdao-20 | |
http://www.amazon.com/exec/obidos/ASIN/0231153449/kjemiihverdao-20 | The Kitchen as Laboratory: Reflections on the Science of Food and Cooking |
http://www.amazon.com/exec/obidos/ASIN/075030488X/kjemiihverdao-20 | But the crackling is superb |
http://www.amazon.com/exec/obidos/ASIN/0231153449/kjemiihverdao-20 | The Kitchen as Laboratory |
http://www.amazon.com/exec/obidos/ASIN/8492861444/kjemiihverdao-20 | Cooking science – Condensed matter |
http://issuu.com/actar/docs/cookingscience | 75 page preview |
http://www.amazon.com/exec/obidos/ASIN/0982761007/kjemiihverdao-20 | Modernist Cuisine |
http://www.amazon.com/exec/obidos/ASIN/0307717402/kjemiihverdao-20 | |
http://blog.ideasinfood.com/ideas_in_food/ | Ideas in food |
http://www.amazon.com/exec/obidos/ASIN/0307717402/kjemiihverdao-20 | Ideas in food: Great recipes and why they work |
http://www.seas.harvard.edu/cooking | Science & Cooking public lecture series |
http://www.youtube.com/user/Harvard#grid/user/546CD09EA2399DAB | Youtube |
http://itunes.apple.com/itunes-u/science-and-cooking/id399227991 | iTunes |
http://webdocs.registrar.fas.harvard.edu/courses/ScienceofthePhysicalUniverse.html | “Science and Cooking: From Haute Cuisine to the Science of Soft Matter” |
http://www.alicia.cat/ | Alícia Foundation |
http://www.seas.harvard.edu/cooking | here |
http://www.cookingforgeeks.com | Photo |
http://www.amazon.com/exec/obidos/ASIN/0596805888/kjemiihverdao-20 | Cooking for geeks |
http://www.sosa.cat/?lang=en | Sosa |
http://en.wikipedia.org/wiki/Hype_cycle | hype cycle |
http://www.amazon.com/exec/obidos/ASIN/0982761007/kjemiihverdao-20 | Modernist Cuisine |
http://www.flavourjournal.com/ | Flavour |
http://www.azti.es/ijgfs/ | International Journal of Gastronomy and Food Science |
http://www.amazon.com/exec/obidos/ASIN/0982761007/kjemiihverdao-20 | Modernist Cuisine |
http://www.amazon.com/exec/obidos/ASIN/0714859036/kjemiihverdao-20 | NOMA |
http://www.theworlds50best.com/awards/1-50-winners/noma | April |
http://eater.com/archives/2011/05/03/the-era-of-i-foraged-with-rene-redzepi-articles.php | The Era of the ‘I Foraged With René Redzepi Piece’ |
http://www.theflemishprimitives.com/ | The Flemish Primitives |
http://www.flavourjournal.com/ | Flavour |
http://www.amazon.com/exec/obidos/ASIN/3540674667/kjemiihverdao-20 | Science of Cooking |
http://www.flavourjournal.com/my/preferences/ | article alerts |
http://blogs.openaccesscentral.com/blogs/bmcblog/entry/a_new_flavour_of_journal1 | this blog post |
http://twitter.com/#!/FlavourJournal | |
http://community.guinnessworldrecords.com/_Fastest-time-to-make-1-litre-of-ice-cream/photo/10526919/7691.html | Andrew Ross |
http://www.rsc.org/chemistryworld/News/2005/June/22June2005Worldsfastesticecream.asp | shaved two seconds of his previous record |
http://www.chemistry2011.org/ | International Year of Chemistry |
http://dx.doi.org/10.1007/s11483-010-9200-1 | Culinary Biophysics: on the Nature of the 6X°C Egg |
http://chadzilla.typepad.com/chadzilla/2007/05/egg_yolk_sheets.html | 90 min @ 63.8 °C egg yolk sheets |
http://www.eatfoo.com/archives/2009/11/corned_pork_belly_hash_egg_yol.php | 17 min @ 70.0 °C egg yolk cylinders |
http://blog.ideasinfood.com/ideas_in_food/2006/08/the_first_maple.html#comments | Ideas in |
http://blog.ideasinfood.com/ideas_in_food/2006/08/egg_yolk_ribbon.html | food |
http://www.wd-50.com/ | Wylie Dufresne |
http://www.douglasbaldwin.com/index.html | Douglas Baldwin |
http://nrk.no/vitenskap-og-teknologi/1.7491007 | biff |
http://www.nrk.no/mat/1.7508550 | brød |
http://nrk.no/vitenskap-og-teknologi/1.7512222 | smak |
http://grete.duna.no/blog/2011/10/14/ae-kan-bake/ | Æ kan bake |
http://www.kitchen-theory.com/2011/10/10/hydrocolloid-basics/ | Skriblerier |
http://hobbykokken.no | Hydrocolloid Basics |
http://feedburner.google.com | Kitchen-Theory.com |
http://www.feedblitz.com | Olav |
http://www.twitter.com/tastymolecules | FeedBurner |
http://www.spittoonextra.biz/dmblgit_the_roundup.html | FeedBlitz |
http://wordpress.org/ | Follow tastymolecules on Twitter |
http://www.whypad.com/posts/con-wordpress-theme-released/283/ | img |
http://pixopoint.com/multi-level-navigation/ | WordPress |
http://en.wikipedia.org/wiki/Comparison_of_feed_aggregators | Contender |
http://www.google.com/privacy_ads.html | Pixopoint |