Flashcards in molecular gastronomy Deck (17):
branch of science called molecular gastronomy was created by ____
Nicholas Kurti and Herve This
Defined as intelligent knowledge of whatever concerns nourishment of man
how is molecular gastronomy diff from food scince/tech?
focus on new dishes in kitchen and restaurant
what are the 4 objectives of molecular gastronomy?
1) modeling culinary dishes 2) collect and test culinary precisions 3) explore the art of culinary activities 4) explore social link of culinary activities
____ is an example of f(O,S)/W
making of whipped cream can be modeled as:
f(O,S)/W+G-->[G+f(O,S)]/W (dispersed system formula)
Chantilly chocolate f(O,S)= ___, W=__, G=___?
chocolate; water/orange juice; air
Chantilly choc needs no ___
what is formula for making mayo?
for mayo, can replace egg yolk with _____
egg white or gelatin, even melted chocolate
wild mushroom can be replaced by ____ or ___-
1-octen-3-ol; benzyl trans-2-methylbutenoate
cheap whisky can become good one by adding ____
vanillin (generate flavourful aldehydes)
research-based cooking is referred to as:
this is used as "meat glue"
what is world's best restaurant?
this cuisine makes dishes entirely from molecular lvl using dispersed system formula
Note by Note cuisine