Molecular gastronomy is based on the scientific observation of phenomena related to food processing. It’s not surprising that the results of these observations often transform common knowledge into kitchen myths.
Statements about food and cooking – “kitchen stories” and/or "culinary precisions" – are being collected and analyzed by scientists and are now the subject of research and compilations around the world. The INRA in France, for example, has created a culinary information bank that contains more than 25,000 entries.
To analyse, understand and test such statements, Eric Fooladi has developed a comprehensive rationale to distinguish truth from myths.
Posts on “culinary precisions” and laboratory analyses are published regularly on this blog. The results are often amazing!
Read more in:
Kitchen Myths, a website on kitchen myths by Peter Aitken.
Kitchen Myths, a Discovery Channel website on kitchen myths.