Food ScienceEditorialFood is like magic. From changing states to creating gas and making bread rise. It is quite amazing what you can do with the correct ingredients and some molecular gastronomy knowledge.
Molecular Gastronomy is the science of food. This science researches on how food changes when it is cooked. This science is important because we need food to survive and by learning food science we will be able to create amazing things like Heston Blumenthal. So on this website there are 6 processes of molecular gastronomy and a recipe or two for each of them. These processes are Fermentation. Gelatinisation, Denaturation and Coagulation, Emulsification, Leavening and Caramelisation. |
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