Molecular Gastronomy : Exploring The Science Of... Online

: Using stabilizers like soy lecithin to create flavorful "airs" or thick foams.

Molecular gastronomy uses several avant-garde methods to manipulate food:

: Cooking vacuum-sealed food in a temperature-controlled water bath for hours to achieve perfect tenderness.

: Converting high-fat liquids (like olive oil or bacon fat) into powders using maltodextrin.

If you're looking to dive deeper into this topic, these highly-rated books provide excellent foundations: Go to product viewer dialog for this item. Molecular Gastronomy: Scientific Cuisine Demystified

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