What is molecular gastronomy?
Molecular gastronomy is a sub-discipline of food science that uses techniques from chemistry and physics to transform the tastes and textures of food.
Can you give me some examples of techniques used in molecular gastronomy?
Sure! Some common techniques include spherification, emulsification, and foaming, which create unique textures and flavors.
Is molecular gastronomy safe to eat?
Yes, when done correctly, molecular gastronomy is safe. It uses food-grade ingredients and techniques that are approved for culinary use.
What equipment do I need to start experimenting with it?
You might need tools like a sous-vide machine, a siphon for foams, and various food additives like agar-agar or sodium alginate.
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