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De meningen ge-uit door medewerkers en studenten van de TU Delft en de commentaren die zijn gegeven reflecteren niet perse de mening(en) van de TU Delft. De TU Delft is dan ook niet verantwoordelijk voor de inhoud van hetgeen op de TU Delft weblogs zichtbaar is. Wel vindt de TU Delft het belangrijk - en ook waarde toevoegend - dat medewerkers en studenten op deze, door de TU Delft gefaciliteerde, omgeving hun mening kunnen geven.

Posted in 2009

Chocolate chantilly with marsala

one of the truly new and exciting recipes I have found out about recently is chocolate chantilly. It employs the physical properties of chocolate and a thermal cycle to form a stable cream or even a crumbly foam. The recipe (also here) is due to Hervè This, and it is really simple and delicious. Somewhere I had read a hint that you can do the chantilly with any liquid, so I decided to try with marsala, an Italian sweet wine from Sicily.

I also decided to do a little experiment with the amount of liquid. I had previously did the chantilly with the same amount of water and chocolate: so a 200 grams tablet of dark semisweet chocolate with 200 grams of water. I suspect that the cocoa in the chocolate is what does all the work in the recipe, and in fact when I tried it with milk chocolate (that always has much less cocoa) it did not work so readily. 

Boldly, I added 150 grams of marsala to 120 grams of dark chocolate (68% cocoa). I melted it in a steel bowl placed insde a pot of water, and as soon as the chocolate had started melting I boldly added all of the marsala (if you add it a little bit at a time the chocolate "seizes", which is something you don’t want) and whisked it all together. I had a nice liquid cream, very liquid, and then I transfered the bowl into another bowl full of ice and water (the very plain bowls IKEA sells work really well for this), and I started whisking. The mixture chilled, it started forming bubbles, but no matter how much I chilled it it would not thicken. Not enough cocoa!

The beautiful thing about chantilly is that it is rather forgiving: if this happens, you can just return the whole mess to the pot of hot water and add more chocolate. This I did: 40 more grams of chocolate. Melt, whisk together until smooth. I returned to the ice bowl, and it all came together very satisfying, just like theory says. I whipped it until it became crumbly, and used some of it to make chocolate truffles (melt chocolate, temper it, dip little balls of chantilly in it, wait, coat with cocoa), but most of it is being eaten right now.

What does it taste like? Delicious! 

more interesting links to explore

FoodUX, gastronomic inspirations for user interface designers.

the peculiar Meatpaper magazine, "a print magazine of art and ideas about meat".

Buddha shaped gelatin mold.

Bizarre English people that try to bring gelatin back into fashion.

Mr. Bompas said that the pleasure of the jelly is not necessarily in the eating. “It’s watching it wobble,” he said. Mr. Parr agreed: “You’ve got to have the wobble.

The amateur gourmet blog reports from the pop side of food.

The joy of silicone molds by Silikomart.

Fascinating orange-almond cake without flour. 

an international conference on food styling and photography.

Philips Design on food (trends?)

Unfortunate URL but interesting content: Culiblog.

Recipe formats

this could actually be a little paper of its own. Some notes:

On the usability of recipes. This is actually a very interesting topic, I have seen recently one remarkably clear recipe format in – I am including here a little example, but this is actually a good theme for graphic designers and information designers.

Is this format entirely obvious to you? Is it convenient? I like it, but I am used to strange notations.

Hervè This in This, H. (2007). Modelling dishes and exploring culinary ‘precisions’: the two issues of molecular gastronomy. British Journal of Nutrition, 93(S1), 139-146. describes an interesting formal notation, but it looks more apt for describing food states rather than recipes.

Very interesting page of recipe formats at the microformats wiki. I should absorb it and criticize it one by one. Most interesting so far is David Mundie’s RxOL, that could be used as a guide to designing new formats and analyzing old ones.

Simply Recipes is remarkably clear.

Interview to Ferran Adrià, on food, science and research

One of the most famous cooks in the world gets interviewed. He sounds so reasonable! It is also very interesting that the interview is in the prestigious New Scientist magazine. There is also a summary of what you get at his restaurant, elBulli.



Free Food Design event – tomorrow at 1800 in Culture Centre

I got this from Shauna:

Katja Gruijters is a food professional. She designs products, spots
consumer trends and develops concepts for companies around human

Tomorrow, March 18th, at 18:00 at the Culture Centre Katja Gruijters is giving a lecture. I got the following details from the SNC site, that unfortunately is not deep-linkable… 
18/03 Art lab: ft Katja Gruijters

Make your own tableware 

– A Lecture on fooddesign by Katja Gruijters

– Make your own tableware

– Lots of artists and free food!

Time: 18.00h – 20.00h

Place: Culture

Price: FREE

There is also a blob of Dutch text:

in het kader van het nieuwe concept Kunstlab geeft Katja Gruijters,
Nederlands bekendste food designer, een lezing over haar werk. Iedereen
met interesse in ontwerpen, creativiteit maar ook voedsel en de
mogelijkheden met deze combinatie moet hier bij zijn! Verder zal op deze kickoff het Kunstlab geintroduceerd worden met als eerste serie: "Make-a-Meal-of-it".

In deze serie wordt in 6 weken rondom een eigen visie op ‘de
maaltijd’ ontworpen, gecreëerd en gebouwd. Met als resultaat een
gezamenlijke maaltijd als afsluiter waarbij al het werk van de
deelnemers samenkomt in één totaalbeleving van ‘de maaltijd’. Dit onder begeleiding en inspiratie van verschillende kunstenaars en ontwerpers; onder andere Peter de Jong van EcoSnelDesign.

Klik hier voor meer informatie over Kunstlab: "Make-a-Meal-of-it"

and more information about Kunstlab.

I am certainly going to be there! Who wants to come along?


Hungry City

Hungry City book cover

Dear all,

On the 25th of this month (Wednesday) Carolyn Steel will present her book Hungry City in Stroom in The Hague.

‘Man and corn – it all comes back to that. Cultivation and civilization, city and country, paradise and hell, food has always shaped our lives, and it always will. Our legacy to those who inherit the earth will be determined by how we eat now – their future lies in our knives and forks and fingers.’
(Carolyn Steel, Hungry City: How Food Shapes Our Lives, 2008)

Doesn’t this sounds great?! Check the site:

Email me if you want to go, registration is required though it’s free!




Regular meal in Korea

Korean traditional dish

If you order food in  korean traditional restaurant, so many different dishes will be served at the same time. Even people say that they serve so much that legs of the table are going to be broken. Thougth appetizer and dessert exist, people enjoy various foods altogether. I think it is possible by the fact that most side dishes can be preserved for a long time. For example, spagetti can not be preserved in the refrigerator. But korean make a side dish enough to be eaten for several days and keep it in refrigerator or underground to keep it cold.

Table manners of Korea

 General Table Manners

General table manners of Korean are mainly about respect. You need to take careful concern about the old.

  • Do not make noises with spoon or chopsticks hitting the rice bowl or other food containers.
  • Do not hold the rice bowl or soup bowl in your hand during the meal.
  • Do not pick out what you don’t like or shake off seasonings.
    –> People think this behavior will make you unfortunate.
  • When coughing or sneezing during a meal, face the other way from table and cover your mouth with your hand or napkin.
  • Chew food with your closed mouth and do not make noises while chewing.
  • Try to keep pace with others by eating not too fast or too slow. When having a meal with the elderly, wait for them to put the spoon and chopsticks on the table at the end of the meal.
  • After a meal, put the spoon and chopsticks on the spot where they were placed first.
  • When using a toothpick, cover your mouth with one hand and discard it the toothpick afterwards so others won’t see it.

  Dinning with elderly people

  • When having a meal with the elderly, wait for the elders to hold their spoon first and keep pace with them.
    –> It is rude to start eating alone.
  • If you finished the meal before the elderly, place the spoon in the rice bowl or sungnyung bowl and when the elderly person has finished the meal, place it on the table.

  Table Rules

  • Hot and watery foods are placed on the right side and cold and dry foods are placed on the left side.
  • The rice bowl is on the left, and soup bowl is on the right, with other bowls placed in the middle.
  • The spoon is on the right side and chop sticks are behind the spoon and placed a little towards the outside of the table.

  how to use chopsticks and spoon

  • Do not hold the spoon and chopsticks together in one hand.
  • Do not suck the chopsticks and do not hold spoon and chopsticks at the same time.
  • The spoon and chopsticks should not rest on any bowl or dish during the meal.

1. Right way to use spoon


2. How to use chopstics:

  1. Place one chopstick inside of thumb and reach to 4th finger.
  2. Place the other chopstick between the index finger and middle finger and hold by pressing with your thumb.
  3. Freely move chopsticks by pressing thumb and only using your index and middle fingers.

1st Food day!


SAMGYETANG is chicken broth with ginseng. The orginal one has more ingredients like ginseng, date and Astragalus. It is traditional summer food in korea. Becuse as you can see there are many traditional Oriental medicines from forest. (Forest is 65percent of total korean earth) And the medical ingredients help you to bear the hot and dry summer of korea. It is easy to see SAMGYETANG restaurant inkorea. And it is really popular food for foriegners since it has mild taste.

Add: There are some problems in uploading the file,,,I missed my original photoes with photoshop.

Some links

Food Pairing – nice visualizations on complementary (surprising) ingredients

Food Timeline

Cooking for Engineers – Nice blog on cooking.. 

The Splendid Table – NPR radioshow on food

CHOW and its attendant forums on chowhound

eGullet is just forums, hundreds of them, about food

lovely topic, computers in the kitchen: Honeywell’s Kitchen Computer (why not?) and the very silly iPod fridge and of course the 3com Audrey. For some reason, computers in the kitchen have a history of doomed projects. Why?

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