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Why Cook? Molecular Mixology and Modernist Cuisine for fun!

Start playing with your food! Modernist cooking and molecular mixology are the new cooking for intellectuals - keep your taste-buds and your mind active

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Why Cook? Molecular Mixology and Modernist Cuisine for fun! | whycook.org Reviews
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Start playing with your food! Modernist cooking and molecular mixology are the new cooking for intellectuals - keep your taste-buds and your mind active
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1 why cook
2 molecular kitchen
3 menu
4 molecular gastronomy
5 modernist cuisine
6 why not
7 smell
8 molecular mixology
9 impress
10 experiment
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why cook,molecular kitchen,menu,molecular gastronomy,modernist cuisine,why not,smell,molecular mixology,impress,experiment,by harold mcgee,by heston blumenthal
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Why Cook? Molecular Mixology and Modernist Cuisine for fun! | whycook.org Reviews

https://whycook.org

Start playing with your food! Modernist cooking and molecular mixology are the new cooking for intellectuals - keep your taste-buds and your mind active

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Molecular Gastronomy - Why Cook

http://www.whycook.org/molecular-gastronomy

Gourmet burgers and artisinal bread hipster nonsense or genuine quality? In terms of metropolitan food trends, there are very broadly two marketing approaches or philosophies (if you must). The first is to tempt people in with the novel, the exotic. Cocktail Cannonballs – Tovolo Ice Style. How to Flame an Orange. I’ve been thinking about the advantages of molecular mixology kits versus simply buying the stuff separately … I’ve been helped out by a sample from Molecule-R. A stitch in time for cooks! I hav...

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fooducation.org fooducation.org

FOODUCATION.ORG: The Kitchen Stories project - Interdisciplinary network of culinary claims

http://www.fooducation.org/2011/12/kitchen-stories-project.html

Learning science through food - learning food through science. The Kitchen Stories project - Interdisciplinary network of culinary claims. Update 2nd June 2015: This is also described in a paper in the scientific journal Flavour. Fooladi and Hopia (2013). Culinary precisions as a platform for interdisciplinary dialogue. Flavour, 2(6). (open access). Is it true that you mustn't rinse, but rather brush, mushrooms? Should a steak be seared to keep the juices inside? Do they exist in some countries/areas, be...

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How to "Age" Your Wine 5 Years in 20 Seconds: Hyperdecanting | The Blog of Author Tim Ferriss

http://fourhourworkweek.com/blog/2011/12/18/hyperdecanting-wine

How to ‘Waste Money’ To Improve the Quality of Your Life". Media Kit and Samples. Disclosure – The Full Monty. Media Kit and Samples. Please Fill Out This Form. How to Age Your Wine 5 Years in 20 Seconds: Hyperdecanting. Written by Tim Ferriss. Topics: The 4-Hour Chef - 4HC. Wine tends to attract a lot of snobs who use bad French to ruin things. On a practical level, you can outgun most faux-sommeliers (see what I did there? Enough with the details, Ferriss. How do I aerate? Decanting is, strictly speaki...

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Why Cook? Molecular Mixology and Modernist Cuisine for fun!

Modernist Cooking has never smelt so good! Eat with you nostrils taste by smelling. Molecular Recipes add a whole new dimension to cooking. So why cook? Molecular Gastronomy is a way for geeks to subtly alter the foods that we put on the table – everything that can be messed with will be! The molecules are what make up the food – so when you know how they interact and alter then you get to control every aspect of the food! Either way there is no denying that a will to experiment will carry the modernist ...

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