Results: Molecular food
Published on 01/02/2018
Cocktails in ice spheres. Caviar made of olive oil. Disappearing transparent raviolis. Sound cool? Well these are all examples of Molecular Gastronomy. Molecular Gastronomy blends physics and chemistry to transform the tastes and textures of food. The result? (Source: molecularrecipes.com) New and innovative dining experiences. The term Molecular Gastronomy is commonly used to describe a style of cuisine in which chefs explore culinary possibilities by borrowing tools from the science lab and ingredients from the food industry. Formally, the term molecular gastronomy refers to the scientific discipline that studies the physical and chemical processes that occur while cooking. Molecular gastronomy seeks to investigate and explain the chemical reasons behind the transformation of ingredients, as well as the social, artistic and technical components of culinary and gastronomic phenomena.
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Did you ever try molecular food? If your answer is "Yes", please give us more details in the comments below. Thanks.
Yes
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96 votes
No
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1819 votes
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If you tried it, did you like it?
Yes
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80 votes
No
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Undecided
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Not Applicable
86%
1643 votes
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Can you cook molecular food?
Yes
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107 votes
No
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1808 votes
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Are molecular foods something you would like to eat frequently?
Yes
6%
123 votes
No
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1116 votes
Undecided
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676 votes
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