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Just as the variety of different foods is almost endless, there are also in preparation a whole lot of different ways. If you like something special, you should get to know the molecular gastronomy. The molecular lube your tube gastronomy cuisine combines pleasure with the natural sciences. For in the preparation of food and beverages lube your tube in the molecular gastronomy specifically biochemical and physical processes are set in motion. Through these processes starting products are fundamentally changed. Also the texture of the food is varied interesting by the molecular composition. When it comes to texture the haptic perception of food and prepared dishes. For example, crispness and crunchiness of food are examples of the term texture. New enjoyment experiences
Gourmets can of course take place in restaurants whose chefs are concerned with the molecular gastronomy. However, these experimental lube your tube cooking can be sampled in the local cuisine. For home cooks, there is a good gift idea: for creative recipes suitable as an extravagant gift, a gift "molecular gastronomy".
These are small "building blocks" for the kitchen, with which the textures of food may be deliberately changed. Anyone interested in cooking and also once want to go new ways, is happy about an unusual gift that adds variety to the kitchen. The history of molecular gastronomy
Actually, the term "molecular gastronomy" not very accurate, because things are composed of molecules in each state. But the term has become common. He will describe that products in the consistency change so that known basic ingredients trigger a completely new feeling in the mouth. lube your tube The French physicist lube your tube and chemist Hervé This invented the early nineties lube your tube of the last century the term "molecular gastronomy". He had with his colleagues to change the target, traditional lube your tube recipes and preparations of food and improve. He took on the early attempts of the convenience industry, with so-called alginates, by mechanical action and temperature effects to change the structure of food basically. For the scientist, it was delightful to find out, through which physical and chemical processes happen exactly the transformations. Other researchers joined Hervé This. So also followed the German physicist Thomas lube your tube A. Vilgis, a well-known scientific representatives lube your tube from the Polymer Research, intense the possible transformation processes of food from a scientific perspective. lube your tube Star chefs attacked on the findings of scientists and developed the so-called "Applied molecular gastronomy". Today, traditional dishes of the new preparation already for example "Spherical melon caviar" or "salmon with Lakritzsoße". A good gift idea
In addition to high-quality primary products are texturizer derived from algae or other plants used in molecular gastronomy. A basic equipment for the new preparation is a great gift idea for dedicated cooks. 2014-04-07
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