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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 ...
Homaro "Omar" Cantu Jr. (September 23, 1976 – April 14, 2015) was an American chef and inventor known for his use of molecular gastronomy. As a child, Cantu was fascinated with science and engineering. While working in a fast food restaurant, he discovered the similarities between science and cooking and decided to become a chef.
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 ...
Molecule-R is a Canadian company that designs gourmet molecular gastronomy kits. Skip to main content. Sign in. Mail. 24/7 Help. For premium support please call: 800-290-4726 more ...
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.
The techniques used by a mixologist are mostly bound to the new equipment which is provided by the molecular gastronomy. They are, for the most part, adaptations of new techniques for food preparation. Some techniques originally created for food applications can nowadays be commonly found in cocktail bars.
Marcel's Quantum Kitchen is an American television program broadcast by the Syfy channel. The first episode premiered on March 22, 2011, at 10 pm EST.The series follows Marcel Vigneron of Top Chef fame in his new molecular gastronomy catering company, where each episode features the development of unique dishes for a client's event and the event itself.
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.