While a great deal of our products traditionally focus on the home cook, we’ve welcomed a growing number of professional chefs, recently, who utilize molecular gastronomy. We believe both sides can reap benefits from the science behind the chemical transformations of food, and many use their discoveries to change the way we eat – focusing on anything from taste to texture to presentation.
Because many of the tools and tricks employed by these molecular magicians are hyper-specialized (not to mention wildly over-budget for the standard home chef), we wanted to start on the bottom rung of the ladder. And this week we’ll talk about some of the more approachable methods, and how even the novice chef can get their kitchen science on! Continue reading