February 24

Molecular Gastronomy

Molecular gastronomy applies scientific principles to cooking, understanding the chemical and physical transformations in ingredients. Techniques like spherification create caviar-like spheres of liquid encased in gel membranes. Sous vide uses precise temperature control for perfect results. This field, pioneered by chefs like Ferran Adrià and scientists like Hervé This, has revolutionized haute cuisine and understanding of cooking fundamentals.