For year, anew culinary trend called molecular cooking has been touted as the most exciting development in a new cuisine. It is now the newest fashion for chef to offer their customers fake caviar made from sodium alginate and calcium, burning sherbets, spaghetti made from vegetables,and instant ice cream, fast frozen using liquid nitrogen. What is molecular Gastronomy ? Is it a temporally trend for people who are prepared to spend a small fortune "mucho dinero" I define MG is when you change the molecular extruture of the food with some chemicals and special instrument in my next blog i write some of the instrument. Because there of mistake Nicholas Kurti created the discipline between cooking and science in 1988. First you need to understand the food if have fat, protein and natural sugar all together and some imagination creation the most incredible dishes in the world.
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