Molecular gastronomy

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Introduction

Some interesting experiments about molecular gastronomy.

Molekyyligastronomia.

Theory

Marenki

Munanvalkuaisen / sokerin suhde
Vatkauksen määrä
Uunituksen määrä

Mikroskooppi.

Puuron pentagoni

Tuulihatut

100 g voita
3 dl vettä
2 dl vehnäjauhoja
3 munaa
1/2 tl leivinjauhetta

Sidokset
Uunittamisen fysiikkaa
Kananmunan merkitys

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