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  2. Molecular gastronomy - Wikipedia

    en.wikipedia.org/wiki/Molecular_gastronomy

    Molecular gastronomy includes the study of how different cooking temperatures affect eggs, [1] [2] their viscosity, surface tension, and different ways of introducing air into them. [3] Spherification of juices and other liquids is a technique of molecular gastronomy. A molecular gastronomy rendition of eggs Benedict served by wd~50 in New York ...

  3. Gastronomy - Wikipedia

    en.wikipedia.org/wiki/Gastronomy

    Gastronomy is the study of the relationship between food and culture, the art of preparing and serving rich or delicate and appetizing food, the cooking styles of particular regions, and the science of good eating. [1]

  4. Reverse spherification - Wikipedia

    en.wikipedia.org/wiki/Reverse_spherification

    Reverse spherification is a method of molecular gastronomy. This method is similar to spherification, different in that it is used to enclose liquid containing alcohol content, as well as liquid with calcium content such as milk and yogurt.

  5. Foam (cooking) - Wikipedia

    en.wikipedia.org/wiki/Foam_(cooking)

    More recently, foams have become a part of molecular gastronomy technique. In these cases, natural flavors (such as fruit juices, infusions of aromatic herbs, etc.) are mixed with a neutrally-flavored gelling or stabilizing agent such as agar or lecithin , and either whipped with a hand-held immersion blender or extruded through a whipped cream ...

  6. Category:Molecular gastronomy - Wikipedia

    en.wikipedia.org/wiki/Category:Molecular_gastronomy

    This category covers techniques, restaurants and individuals associated with molecular gastronomy. Pages in category "Molecular gastronomy" The following 49 pages are in this category, out of 49 total.

  7. Food science - Wikipedia

    en.wikipedia.org/wiki/Food_science

    Molecular gastronomy is a subdiscipline of food science that seeks to investigate the physical and chemical transformations of ingredients that occur in cooking. Its program includes three axes, as cooking was recognized to have three components, which are social, artistic, and technical.

  8. Deconstructed cuisine - Wikipedia

    en.wikipedia.org/wiki/Deconstructed_cuisine

    The bun, filling, and sauces of a common veggie burger, deconstructed as separate elements of a single assembly. A deconstructed cheesecake. Deconstructed cuisine, or deconstructivism, is a style and theory of experimental cuisine which seeks to deconstruct the cooking and preparation of food, drawing both from the scientific study of molecular gastronomy and from the culinary arts of leading ...

  9. Spherification - Wikipedia

    en.wikipedia.org/wiki/Spherification

    Spherification of tea Spherification of apple juice. Spherification is a culinary process that employs sodium alginate and either calcium chloride or calcium glucate lactate to shape a liquid into squishy spheres which visually and texturally resemble roe.