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Molecular Gastronomy

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Molecular gastronomy (also sometimes referred to as “progressive cuisine” or “modernist cuisine”) uses avant-garde cooking techniques and equipment to transform flavors and presentations. Examples include deconstructions, foams and “caviars” composed of reductions that have been converted via calcium baths into textural dollops with tapioca-like consistency. Learn more about the chefs and restaurants merging science with the culinary arts.

 

Source: Gayot.com

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