Molecular gastronomy
November 26th, 2009 | by jnousis |The process of cooking itself can be truly amazing sometimes. However, behind it there is also chemistry. Molecular gastronomy is the way to cook using chemistry disciplines. For me it’s a kind of science which explains a lot about food and cooking and I think it’s worth to learn more about it. Figure out which temperature is best for cooking beef, discover all the myths related to food & cooking and find out why caviar with on chocolate not only makes perfect sense but also tastes great.
Find out more at:
Wikipedia page on Molecular gastronomy
Kitchen chemistry TV show
Youtube video of basic spherification
A very good blog on molecular gastronomy
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