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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 ...
Hidden behind its unassuming Lincoln Park façade are elaborate molecular gastronomy tasting courses that reviewers call inventive, artistic, and even theatrical.
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.
A cuisine is a specific set of cooking traditions and practices, often associated with a specific culture or region. Each cuisine involves food preparation in a particular style, of food and drink of particular types, to produce individually consumed items or distinct meals.
Much of the study of culinary arts in Europe was organized by Jean Anthelme Brillat-Savarin, famous for his quote "Tell me what you eat, and I will tell you what you are", which has since been mistranslated and simplified into "You are what you eat". [8] Other people helped to parse out the different parts of food science and gastronomy.
Two Mexican chefs with world-class pedigrees will breathe new life into a historic space when a new hospitality team opens modern Mexican restaurant Mexta on March 22. The restaurant is located in ...
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.
Transglutaminase is also used in molecular gastronomy to meld new textures with existing tastes. Besides these mainstream uses, transglutaminase has been used to create some unusual foods. British chef Heston Blumenthal is credited with the introduction of transglutaminase into modern cooking.