lecithin

Cooking 2.0

Wednesday, November 24th, 2010

In recent weeks I’ve become quite interested in what I think of as Cooking 2.0, but which the rest of the planet calls Molecular Gastronomy. In case you haven’t stumbled across this, it’s a method for high-profile chefs to make vast sums of money by se…

Posted in Cooking 2.0, chemistry of cooking, food additives, lecithin, molecular gastronomy, sous vide | No Comments »