(Q733573)

English

molecular gastronomy

approach to culinary arts based on scientific understanding and techniques

Statements

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Zubereitung mit flüssigem Stickstoff (German)
Preparing food using liquid nitrogen (English)
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Raw egg.jpg
2,436 × 1,698; 1.64 MB
Molecular gastronomy includes the study of how different cooking temperatures affect eggs, their viscosity, surface tension, and different ways of introducing air into them. (English)
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Molecular gastronomy
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Identifiers

molekulární gastronomie
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molecular gastronomy
Hervé This
Nathan Myhrvold
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