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Molecular gastronomy - Wikipedia, the free encyclopedia
I just heard about it on a show about 10 minutes ago. Sounds very interesting if you are into cooking. Some examples of what it studies is
"A classic example of molecular gastronomy is the investigation of the effect of specific temperatures on the yolk and white when cooking an egg. Many cookbooks provide the instructions of boiling eggs 3-6 minutes for soft yolks, 6-8 minutes for a medium yolk and so on. Molecular gastronomy reveals that the amount of time is less important to cooking the eggs than specific temperatures - which always yields the desired result."
I just heard about it on a show about 10 minutes ago. Sounds very interesting if you are into cooking. Some examples of what it studies is
"A classic example of molecular gastronomy is the investigation of the effect of specific temperatures on the yolk and white when cooking an egg. Many cookbooks provide the instructions of boiling eggs 3-6 minutes for soft yolks, 6-8 minutes for a medium yolk and so on. Molecular gastronomy reveals that the amount of time is less important to cooking the eggs than specific temperatures - which always yields the desired result."
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