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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 ...
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 ...
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.
Molecular mixology is the process of creating cocktails using the equipment and techniques of molecular gastronomy. Spherification and foam techniques in a single cocktail called Sparkling Watermelon
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]
This category covers techniques, restaurants and individuals associated with molecular gastronomy. Pages in category "Molecular gastronomy"
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.
The laboratory already included other high-tech and industrial equipment, [14] a 100-ton hydraulic press, [14] a large water-jet cutter, an electrical discharge machine, and automated milling machines.