Perfect steak with DIY “sous vide” cooking
One important aspect of molecular gastronomy is the application of scientific principles to food preparation in a normal kitchen. This can very well be illustrated by discussing the preparation of a...
View ArticleA mathematician cooks sous vide
Douglas Baldwin with two immersion circulators and a vacuum chamber sealer. Since I got my immersion circulator in December I’ve discovered that there are two critical questions that always come up as...
View ArticlePerfect steak with DIY “sous vide” cooking
One important aspect of molecular gastronomy is the application of scientific principles to food preparation in a normal kitchen. This can very well be illustrated by discussing the preparation of a...
View ArticleA mathematician cooks sous vide
Douglas Baldwin with two immersion circulators and a vacuum chamber sealer. Since I got my immersion circulator in December I’ve discovered that there are two critical questions that always come up as...
View ArticlePerfect steak with DIY “sous vide” cooking
One important aspect of molecular gastronomy is the application of scientific principles to food preparation in a normal kitchen. This can very well be illustrated by discussing the preparation of a...
View ArticleA mathematician cooks sous vide
Douglas Baldwin with two immersion circulators and a vacuum chamber sealer. Since I got my immersion circulator in December I’ve discovered that there are two critical questions that always come up as...
View Article
More Pages to Explore .....