Hervé This analyse la cuisine. Le blog

Hervé This: Science And Cooking

Created in 1988 by Nicholas Kurti and Hervé This, the scientific discipline called "molecular gastronomy" is looking for the mechanisms of phenomena occurring during culinary processes:

- the soufflé is expanding... why ?

- the meat turns brown when heated in the frying pan... why?

- the egg white is yellow, liquid and transparent when raw, but it turns white, opaque and solid when cooked... why?

- carrots sometimes don't soften when cooked... why?

- it happed that jams don't jellify... why ?

Such phenomena are by tens of thousands. Molecular gastronomy is trying to understand, to explain.

Please don't confuse it with "molecular cooking", which is a culinary technique based on using "new" tools, or with "molecular cuisine", which is a culinary trend based on these new techniques.

 

Created in 1988 by Nicholas Kurti and Hervé This, the scientific discipline called "molecular gastronomy" is looking for the mechanisms of phenomena occurring during culinary processes:

- the soufflé is expanding... why ?

- the meat turns brown when heated in the frying pan... why?

- the egg white is yellow, liquid and transparent when raw, but it turns white, opaque and solid when cooked... why?

- carrots sometimes don't soften when cooked... why?

- it happed that jams don't jellify... why ?

Such phenomena are by tens of thousands. Molecular gastronomy is trying to understand, to explain.

Please don't confuse it with "molecular cooking", which is a culinary technique based on using "new" tools, or with "molecular cuisine", which is a culinary trend based on these new techniques.

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Who will test these "culinary precisions"?

 
 
Published on 05/18/2017

Who will test these "culinary precisions"?