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Alcoholic Science

Welcome to Alcoholic Science. All about how science came in alcoholic beverages! Subscribe to our RSS Feed for new updates . Spherification is the culinary process of shaping a liquid into spheres which visually and texturally resemble caviar. The technique was originally discovered by Unilever in the 1950s (Potter 2010, p. 305) and brought to the modernist cuisine by the creative team at elBulli under the direction of executive chef Ferran Adrià. Posted by Alcoholic Scientist - Balaji M P. Cu cetero abh...

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Alcoholic Science | alcoholicscience.com Reviews

https://alcoholicscience.com

Welcome to Alcoholic Science. All about how science came in alcoholic beverages! Subscribe to our RSS Feed for new updates . Spherification is the culinary process of shaping a liquid into spheres which visually and texturally resemble caviar. The technique was originally discovered by Unilever in the 1950s (Potter 2010, p. 305) and brought to the modernist cuisine by the creative team at elBulli under the direction of executive chef Ferran Adrià. Posted by Alcoholic Scientist - Balaji M P. Cu cetero abh...

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Alcoholic Science: How to Taste Water ?

http://www.alcoholicscience.com/2011/03/how-to-taste-water.html

Welcome to Alcoholic Science. All about how science came in alcoholic beverages! Subscribe to our RSS Feed for new updates . How to Taste Water? Nestlé Waters invited four distinguished tasters – three sommeliers and an expert tea taster, whose palates are renowned the world over. Step 1 : POUR. Pour water into the glass witch should be one third full and preferably straight-sided without any trace of deposit or residual smell. Step 2 : OBSERVE. Step 3 : SMELL. The tasting phase can now begin. Some thing...

2

Alcoholic Science: What is Sloe ?

http://www.alcoholicscience.com/2012/01/what-is-sloe.html

Welcome to Alcoholic Science. All about how science came in alcoholic beverages! Subscribe to our RSS Feed for new updates . How To Make Sloe Gin? I'm reading: What is Sloe? Posted by Alcoholic Scientist - Balaji M P. Subscribe to: Post Comments (Atom). Powered By Blogger Widgets.

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Alcoholic Science: February 2011

http://www.alcoholicscience.com/2011_02_01_archive.html

Welcome to Alcoholic Science. All about how science came in alcoholic beverages! Subscribe to our RSS Feed for new updates . Cachaca is a distilled liquor primarily made in Brazil. While cachaca, also referred to as white rum, is often compared to rum, it is actually made from pure sugarcane, rather than molasses, which is used to make rum. The History of Brazilian Cachaca. Posted by Alcoholic Scientist - Balaji M P. Popular in northern Europe, kefir is a fermented drink that is sometimes used in place o...

4

Alcoholic Science: March 2011

http://www.alcoholicscience.com/2011_03_01_archive.html

Welcome to Alcoholic Science. All about how science came in alcoholic beverages! Subscribe to our RSS Feed for new updates . How to Taste Water? Nestlé Waters invited four distinguished tasters – three sommeliers and an expert tea taster, whose palates are renowned the world over. Posted by Alcoholic Scientist - Balaji M P. Technology for detecting impurity of wine. Its really important with whiskies and in wines is that you dont open the bottle and destroy the product, said George Fraser of the universi...

5

Alcoholic Science: April 2013

http://www.alcoholicscience.com/2013_04_01_archive.html

Welcome to Alcoholic Science. All about how science came in alcoholic beverages! Subscribe to our RSS Feed for new updates . Spherification is the culinary process of shaping a liquid into spheres which visually and texturally resemble caviar. The technique was originally discovered by Unilever in the 1950s (Potter 2010, p. 305) and brought to the modernist cuisine by the creative team at elBulli under the direction of executive chef Ferran Adrià. Posted by Alcoholic Scientist - Balaji M P.

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Welcome to Alcoholic Science. All about how science came in alcoholic beverages! Subscribe to our RSS Feed for new updates . Spherification is the culinary process of shaping a liquid into spheres which visually and texturally resemble caviar. The technique was originally discovered by Unilever in the 1950s (Potter 2010, p. 305) and brought to the modernist cuisine by the creative team at elBulli under the direction of executive chef Ferran Adrià. Posted by Alcoholic Scientist - Balaji M P. Cu cetero abh...

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