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