Molecular gastronomy
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Molecular gastronomy is the scientific approach of cuisine from primarily the perspective of chemistry. The composition, properties and transformations of an ingredient are addressed and used in the p
Molecular gastronomy includes the study of how different cooking temperatures affect eggs, their viscosity, surface tension, and different ways of introducing air into them.
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 City. The cubes are deep-fried Hollandaise sauce.
A molecular gastronomy dessert served with liquid nitrogen
Heston Blumenthal
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Heston Marc Blumenthal is an English celebrity chef, television personality and food writer. His restaurants include the Fat Duck in Bray, Berkshire, a three-Michelin-star restaurant that was named th
Molecular gastronomy
…term as a description of their style of cooking. Chefs who are often associated with molecular gastronomy because of their embrace of science include Heston Blumenthal, Grant Achatz, Ferran Adrià, José Andrés, Marcel Vigneron, Homaro Cantu, Michael Carlson, Wylie Dufresne, and Adam Melonas. Despite their central role…
Blumenthal in 2010
Meat fruit, a chicken liver mousse created to look like a mandarin orange, served in Blumenthal's Dinner restaurant in London