The new era for culinary

Who would have imagined the the cuisine had wounded so far. In the nex blog I will present new toys for the kitchen. In recent years scientists have explored new ways to increse productivity and produce new foods such as eggs with omega 3 and not colesteron. With so many invention the chef are so happy the new science is called Molecular Gastronomy. MG seeks to investigate and explain the chemical reasons behind the transformation of ingredients, artistic and technical conents of culinary and gastronomic phenomena in general. In my next blog I presente the new toys like ISI, Sous-vide,ThermoMix, Hydrocolloids.