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How Being Boldly Passionate (and a little lucky) Led Me To My Dream Job

How Being Boldly Passionate (and a little lucky) Led Me To My Dream Job | Food Science | Scoop.it
A few weeks ago, I had the honor of telling my story at the Business Innovation Factory, a TED-inspired conference in which innovators from a variety of fields share the personal experiences that transformed their businesses and their lives.  The...
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WTF Is Modernist Cuisine?

WTF Is Modernist Cuisine? | Food Science | Scoop.it
Ever wondered to yourself, “WTF is Modernist cuisine?” Here’s our answer.
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This is a great answer to people's common problems to "Modernist Cuisine"

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How to Make Cotton Candy with an Aerolatte

How to Make Cotton Candy with an Aerolatte | Food Science | Scoop.it
My previous attempts at DIY cotton candy were insanely dangerous, and frankly, a lot of work. However, I realized that my Aerolatte might be an even better tool for the job.
Mortar & Pestle's insight:

The title speaks for itself - MUST WATCH

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How To Make Grain-Free Gravy Out Of Fat, Liquid & Magic

How To Make Grain-Free Gravy Out Of Fat, Liquid & Magic | Food Science | Scoop.it
Modernist Cuisine introduced the idea of a “constructed cream” – a cream-like sauce that has never passed through a teat [if you’re into vivid imagery].  Dairy creams, including milk, are actually emulsions.  Milk, for example, is composed of tiny...
Mortar & Pestle's insight:

Have you ever wondered about your creams?

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