Since I’ve been so busy working on planning and trying out
all the dishes on my menu (which will continue to remain secretly mysterious
for now), I want to give an opportunity for people to ask specific questions
about molecular gastronomy and cooking in general!
There are so many different topics that I do not have a
chance to cover but a fraction of them in this blog! So, you, as my readers,
have the opportunity to choose what my next blog post will be on!
Just leave a comment below and I will spend a portion of
next week researching your question and do my best to answer it. Think outside
the box! You can ask questions on how appliances work, or about why different
techniques yield different results in cooking, or why that last recipe that you
FOLLOWED PERFECTLY didn’t turn out so well.
I expect the blogosphere to be abuzz with a different
culinary query every minute! Don’t hesitate! Don’t be shy! This is how
molecular gastronomy can be applied into our home kitchens! First we have to
ask the simple question of our delicious meals: why does this work? Or, perhaps
more importantly: why didn’t this work?
Science is about asking a question and trying to answer it
through experimentation. Cooking is the same way. I have mushrooms, onions,
eggs and milk in my fridge; what can I make with that? (If you were thinking
quiche or frittata, bravo).
I can deal with things many consider hard to swallow (pun
intended), so give me your hypotheses and questions!
I have a conventional oven in my house. I use it for lots of traditional baking and roasting of vegetables. My mother-in-law has a convection that she says it is much better. I figure that they are both ovens, but would there be any difference to me for my minimal uses?
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