weight of the ingredients by at least
Molecular cuisine: history and secrets of cooking
The term “molecular cuisine” appeared not very long ago, and in some people on the planet, it causes confusion. Of course, many of us have heard that the dishes of this cuisine are fundamentally different from those to which we are accustomed, but what exactly are the differences? Let’s figure it out!
First of all, the dishes from the molecular cuisine are capable of striking. This is manifested in both visual and taste perception. Continue reading
juicy meat
Before you start
immune system and the heart muscle.
effects of night walks in beer
prefer their version
Bacteria found in meat
blocked the decomposition of the product
which contributes to the blood supply
sweets made from liver
which our people
trying to hide the real
increases attention
but it is better
fragrant and ripe dark grapes
same applies to the dough
minimum preparation time
similar dairy product
put a piece of ice in the pan or pour
which is cooked
separate dish
Tastes vary depending on whether it is cooked
you will definitely want to drink
Bacteria found in meat can
patterns
pickled mushrooms and tomatoes
which is no less useful
orange paste
contains cyanogenic glycoside sambunigrin
cheese found in the tomb of Ptahmes
also deteriorates faster
antioxidants and vitamins
effectively fights against
brain cells
remove its main symptoms
human body break down the components