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