A (very) short intro­duc­tion to mol­e­c­u­lar gas­tron­omy, by Jonah Lehrer for The Boston Globe. In the graphic four tips are shared which we can all add to our culi­nary reper­toires right away (if you haven’t already):

  • Don’t fret about salt­ing meat
  • For juicy meats, don’t sear: you’re evap­o­rat­ing the juices.
  • Pasta stick­ing together? Don’t add oil, add some­thing acidic.
  • Sea­son with salt: it makes food smell bet­ter (and there­fore taste better).

For more mol­e­c­u­lar gas­tron­omy, check out Khy­mos: a web­site ded­i­cated to ‘mol­e­c­u­lar gas­tron­omy and the sci­ence of cook­ing’. The Khy­mos blog is good, too!

via Seed