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