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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Cooking onions (1)

 
 
Published on 07/22/2017

It is said that in order to brown onions, no salt should be added. This "culinary precision" is often said or written by starred chefs... but other chefs say the contrary. What should be think?

What we know, theoretically, it is that sal on plant tissues (such as pieces of onions bulbs) can draw water by osmosis.

Also, it is known that water, in a culinary environment, limits the heating to 100 Celsius degrés.

Also, we know that browning occurs at high temperatures, such as 141 Celsius degrees...