Molecular gastronomy is a scientific discipline that studies the physical and chemical processes that occur while cooking.
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.
Molecular cooking is a style of cuisine inspired by the knowledge acquired in molecular gastronomy to concoct new dishes with new ingredients, new utensils and new methods.
To learn more on the subject:
Hervé This, Molecular Gastronomist on YouTube.
Hervé This Web site.
Science of Cooking – Lessons on the subject.
Read more on kithchen myths:
Kitchen Myths, a Website on kitchen myths by Peter Aitken.