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It sounds like the sort of parlor trick they used to do in science class, but liquid nitrogen is not only a pretty spectacular way to make dessert,...
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Find out more about David: David Szondy is a an award-winning freelance writer, playwright, retired university lecturer and former chef who writes regularly about molecular gastronomy for a number of magazines including Charged and iQ. |
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Monroe Molecular Gastronomy Examiner's Articles
Showing: Processes articles
According to WENN news, Keanu Reeves has been bitten by the molecular gastronomy bug after reading Herve This's...
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According to G K Chesterton,There is more simplicity in the man who eats caviar on impulse than in the man who eats Grape-Nuts on principle.But what...
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Meat glue: It sounds utterly repellent; like some pre-industrial, rustic adhesive made out of horse hooves that smells of old fish and burnt hair, but...
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