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Cooking Science

January 9, 2008 | By More

Exploring the Science of Flavor (Arts and Traditions of the Table: Perspectives on Culinary History)An aspect of cooking that is rarely paid much heed is the science behind it. Indeed, when all is said and done, cooking is, in essence, chemistry.

Hervé This is a french chemist who coined the term Molecular Gastronomy and has written several books on the subject of chemistry in cooking. He debunks many firmly held traditions in cooking for methods that are more effective and also explains why certain things happen while cooking, such as how mushrooms sauteed in butter alters the molecules of the mushrooms.

I think aspiring chefs would do well to build their knowledge of chemistry. Who knows what kind of amazing new creations are waiting behind fundamental chemical principles.

Category: Food

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