Molecular gastronomy

Molecular gastronomy is a type of science that studies the chemical reactions in food during cooking.

Molecular Gastronomy Media

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  Molecular gastronomy includes the study of how different cooking temperatures affect eggs, their viscosity, surface tension, and different ways of introducing air into them.

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  Spherification of juices and other liquids is a technique of molecular gastronomy.

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  A molecular gastronomy rendition of eggs Benedict served by wd~50 in New York City. The cubes are deep-fried Hollandaise sauce.

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  Adam Melonas's signature preparation is an edible floral center piece named the "Octopop": a very low temperature cooked octopus fused using transglutaminase, dipped into an orange and saffron carrageenan gel and suspended on dill flower stalks

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  Heated bath used for low temperature cooking

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  Rotary evaporator used in the preparation of distillates and extracts

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  French chemist and cook Hervé This, known as "The Father of Molecular Gastronomy"

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  Heston Blumenthal dislikes the term 'molecular gastronomy', believing it makes the practice sound "complicated" and "elitist."

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  Benjamin Thompson, Count Rumford (1753–1814)

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  Grant Achatz shown plating a dish at Alinea, has been called the leading American chef in molecular gastronomy.