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Author Question: Describe molecular gastronomy and how it is used in the cold kitchen. What will be an ideal ... (Read 2822 times)

Pineapplelove6

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on: Aug 10, 2018
Describe molecular gastronomy and how it is used in the cold kitchen.
 
  What will be an ideal response?

Question 2

Discuss the uses of aspic.
 
  What will be an ideal response?


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Carissamariew

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Reply #1 on: Aug 10, 2018
Answer to Question 1

Chefs who understand the molecular breakdown of proteins, fats, carbohydrates, sugars and water and manipulate these macronutrients into breakout food concepts and trends are practicing molecular gastronomy. An example of how this technology is being used today would be when two or three kinds of fish are glued together, cooked and served. Speherification is another type being practiced.

Answer to Question 2

Taste is secondary to the function of the aspic as a protecting cover. It is also used to fill the cavities in terrines and pts


Pineapplelove6

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Reply 2 on: Aug 10, 2018
Excellent

jamesnevil303

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Reply 3 on: Yesterday
Wow, this really help

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