Saturday, November 23, 2013

Molecular gastronomy chief keef traffic as a discipline emerged chief keef traffic about 20 years a

Know what molecular gastronomy | Digital Javeriana
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The classic kitchen pots and pans is replaced by test tubes, pipettes, nitrogen and molecular thermometers with food. This gastronomic science concept moved to the kitchen, to experiment with new textures and flavors creating chief keef traffic exotic dishes but equally nutritious traditional cuisine.
While the use of science in the kitchen is not new, as this kitchen is also based on culinary processes and not only with the use of technological devices, each day is stronger among chefs around the world who seek to innovate and descrestar with new dishes.
Today elite gastronomy practiced this trend among which are: Pierre Gagnaire (Paris, London, Tokyo), Ferran Adria (Catalonia, Spain Restaurant. "El Bulli"), Heston Blumenthal (Berkshire, England restaurant.: The Fat Duck), Homaro Cantu (Chicago, USA Resturante. Moto), Wylie Dufresne chief keef traffic (New York, USA. Restaurant: wd-50) and Jeff Ramsey (Mandarin Oriental Hotel Tokyo. Restaurant: Tapas Molecular Bar), among others.
Molecular gastronomy chief keef traffic as a discipline emerged chief keef traffic about 20 years ago when the physical Nicholas Kurti and Hervé This chemistry professor, defined as the scientific exploration of the transformations and culinary events.
But not all chefs have agreed with this trend, it is considered that this culinary threatening human health. As for the possible disadvantages that can bring the body, Pedro Paz, Chef Meson de Goya said journalistic website communicates that there really was not any "just in brain deceives by sight, since apparently we can prepare an egg with coconut paste that would be clear and mamey pulp that would be the yolk. If the person is not seeking new expectations chief keef traffic in the kitchen if we would say that is a disadvantage. But otherwise no. "
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