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Molecular Gastronomy (7 pics)

February 25, 2014, in Food
A little more than ten years, the French scientist Herve Tees invented molecular food - product, created at the intersection of cooking and chemistry.
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The most important thing in the meals of molecular cuisine, unique taste, which is achieved by skillful manipulation of the original product.
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A suggested technique: take liquid, such as juice, tea, broth and add sodium alginate, stir and slowly pour in a container with cold water to which dissolves calcium chloride. The result will be a spherical liquid with a thin layer on the outside.
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Some products are treated with liquid nitrogen. The plate undergoes significant changes: some substances are destroyed, others were formed, while others remained unchanged.
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This dish is a simple chocolate mousse. You can feel original taste in unusual form.
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