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
separate dish
same applies to the dough
juicy meat
which is no less useful
effects of night walks in beer
also deteriorates faster
Before you start
trying to hide the real
cheese found in the tomb of Ptahmes
Bacteria found in meat
you will definitely want to drink
remove its main symptoms
which contributes to the blood supply
patterns
increases attention
contains cyanogenic glycoside sambunigrin
which our people
immune system and the heart muscle.
put a piece of ice in the pan or pour
similar dairy product
but it is better
minimum preparation time
antioxidants and vitamins
orange paste
sweets made from liver
pickled mushrooms and tomatoes
effectively fights against
Tastes vary depending on whether it is cooked
fragrant and ripe dark grapes
Bacteria found in meat can
brain cells
which is cooked
prefer their version
blocked the decomposition of the product
human body break down the components