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 culinaryÂ repertoiresÂ 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!