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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 ...
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.
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.
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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 ...
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.
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With the late Nicholas Kurti, he coined the scientific term "Molecular and Physical Gastronomy" in 1988, which he shortened to "Molecular Gastronomy" after Kurti's death in 1998. [1] Graduated from ESPCI Paris, [2] he obtained a Ph.D from the Pierre and Marie Curie University, under the title "La gastronomie moléculaire et physique". [3]