Thursday, October 29, 2009

Molecular Gastronomy

Molecular Gastronomy
Michael Zbyszynski | Make Vol. 14- 2008 | Pdf | 4 pgs | 2 mb
There is a movement in the cooking world called
Molecular Gastronomy. The term was coined by
Nicholas Kurti and Herve This, and it has become
associated with chefs like Ferran Adria at El Bulli
in Spain, Heston Blumenthal at The Fat Duck in
England, Wylie Dufresne at wd~50 in New York,
and Homaru Cantu at Moto in Chicago.

Essentially, it involves applying scientific techniques
to the cooking process. One of the more interest-
ing techniques is the use of common substances to
control the texture of foods, often in surprising ways.

You don't need a chemistry lab to pull off such
effects. With a few inexpensive tools and chemi-
cals. it's possible to use spherification to make
all kinds of "caviar" (and other shapes) in your
own kitchen.

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