Scientific American and Cooking

Scientific American is focussing on the science of cookery lately.

At last I understand the basics about 1) sous vide (last month!)

and 2) Molecular gastronomy (this month - under heading 'centrifugal something or other' I think)

I finally get what the appeal of 2) is - never got it before! It's that layer of intensely-flavoured essence, right?


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