The Best of Molecular Gastronomy
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The Best of Molecular Gastronomy
The most interesting Molecular Gastronomy posts on the web
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Molecular gastronomy comes home | Latest Features | physics.org

Molecular gastronomy comes home | Latest Features | physics.org | The Best of Molecular Gastronomy | Scoop.it

Blue cheese and chocolate? Who would have thought?

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Sunil's curator insight, September 16, 2013 4:09 AM

Molecular gastronomy is not a scientific cooking, it is scientific understanding of cooking or rational behind the cooking. somehow, I do agree with the article, molecular gastronomy is very emerging trend in food industry. specially in Haute cuisine restaurant, molecular gastronomy concept is widely adopted. there are some restaurant misinterprated the norms of Molecular gastronomy concept and used the chimical to produce food in restaurant. people do feel curious and exciteted to try those scientiific fusioned food. customers' perception is generious to accept the different kinds of foods which are not usually cooking at home.

 

other hand, due to the mordern technology, most of the cooking chimicals are often available in supermarket. people want try to know the new cooking may be through online video, they have information through news, internet and son on. therefore, restaurant business has peer presure  as customers' demand shifted from traditionalism to scientific cooking. the both perspectives of molecular gastonomic trends have to acknowledge by manager in order to differentiate the products and serives in hotel business.   

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Heston Blumenthal's Chocolate Mousse

Take a look at Chocolate Mousse, the Heston Blumenthal Way! Ok, so instead of whipping eggs, and cream, and then carefully folding in melted chocolate, you can just whip up some chocolate and water and make a chocolate mousse? 

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