分子胃学是厨师中最喜爱的bugaboo每当他们被要求命名疲劳趋势通常就是他们先发抖 知此点少厨师承认实践, 或如果他们实践,则使用新词,像新菜厂说“分子胃病死”不会冒犯同主厨, 因为它几乎已经死光了 — — 和没有人承认自己是时髦人一样,没有主厨会称自己为分子胃病死正因如此 听Wylie Dufsne坚持支持
大思想访问WD-50chef points out that molecular gastronomy has helped us understand more about simple things like retaining a steak's juices, poaching an egg, and preserving the color of vegetables: "I like the fact that there's no right or wrong way to poach an egg, but knowing what's happening to an egg as it goes from 60 degrees Celsius to 70 degrees Celsius helps you make the decisions about at what point you want to start or stop the cooking." And he also goes so far as to defend foam: "Without foam there'd be no bread, there'd be no ice cream, there'd be no cappuccino." He says, "You know, we chefs almost put a target on our back when we decided to embrace that notion.但我仍然觉得很有趣, 你可以打东西, 点亮东西, 放在盘子上吃它, 因为我想用新方式处理东西, 无论是醋或黄油或调味物,
分子毒气师厌烦什么趋势农场对表趋势取那脱机Dufresne调用误导词并说道,“我想有时它会成为一个阶梯或肥皂盒把人带进你的餐厅,但并不是.从某种意义上说它几乎空无一物。食物从农场运来,我用餐。”他也在绿市购物,但他不炫耀它i'm使用良好素材 负责源码if you want to me about them, I'm happy to tell you, but这个概念表示我购物良好或负责,几乎.它像烟镜餐厅。”
分子毒气师指控 Locavore主编烟镜现在公元前富人类型你转成泡沫
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