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Molecular Gastronomy International

Lundi 18 septembre 2017. This morning, an question. If the wine is polar, why do the Chefs use it in order to dissolve the fat (fat is apolar, and insoluble in the polar solvents, but soluble in the apolar solvents) in the method of making a glace? And to make Maillard Reaction? Indeed there are many importants facts to know, in order to understand something to this question. First, yes, ethanol is soluble in water because both are compounds whose molecules are "polar". And the Maillard Reaction? Indeed,...

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Molecular Gastronomy International | molecular-gastronomy-international.blogspot.com Reviews

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Lundi 18 septembre 2017. This morning, an question. If the wine is polar, why do the Chefs use it in order to dissolve the fat (fat is apolar, and insoluble in the polar solvents, but soluble in the apolar solvents) in the method of making a glace? And to make Maillard Reaction? Indeed there are many importants facts to know, in order to understand something to this question. First, yes, ethanol is soluble in water because both are compounds whose molecules are polar. And the Maillard Reaction? Indeed,...

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Molecular Gastronomy International | molecular-gastronomy-international.blogspot.com Reviews

https://molecular-gastronomy-international.blogspot.com

Lundi 18 septembre 2017. This morning, an question. If the wine is polar, why do the Chefs use it in order to dissolve the fat (fat is apolar, and insoluble in the polar solvents, but soluble in the apolar solvents) in the method of making a glace? And to make Maillard Reaction? Indeed there are many importants facts to know, in order to understand something to this question. First, yes, ethanol is soluble in water because both are compounds whose molecules are "polar". And the Maillard Reaction? Indeed,...

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molecular-gastronomy-international.blogspot.com

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Molecular Gastronomy International: Molecular Gastronomy in NYC

http://molecular-gastronomy-international.blogspot.com/2015/04/molecular-gastronomy-in-nyc.html

Mercredi 22 avril 2015. Molecular Gastronomy in NYC. The April meeting of the Experimental Cuisine Collective will take place on Tuesday, April 28 from 4 to 6 pm in the Chemistry Department at NYU, room 1003 (31 Washington Place, between Washington Square Park and Greene Street). You will need a photo ID to enter the building. And what might the impact of widespread insect-eating be upon land, water, biodiversity, and climate? All my best,. Anne E. McBride. Director, Experimental Cuisine Collective.

2

Molecular Gastronomy International: avril 2014

http://molecular-gastronomy-international.blogspot.com/2014_04_01_archive.html

Mardi 15 avril 2014. Seminars on Molecular Gastronomy. I am happy to tell you that every 3rd Monday of the month, there is a Seminar on molecular gastronomy in :. Yesterday, we had one on terrine cooking, in Paris, with wonderful results (don't hesitate to ask for the French report). And soon there is one in NYC :. As we announced at last month's meeting, the Experimental Cuisine Collective is hitting the road! Our April meeting will take place. On Monday, April 21,. From 4 to 6 pm. Tom O'Donnell, EPA.

3

Molecular Gastronomy International: avril 2015

http://molecular-gastronomy-international.blogspot.com/2015_04_01_archive.html

Mercredi 22 avril 2015. Molecular Gastronomy in NYC. The April meeting of the Experimental Cuisine Collective will take place on Tuesday, April 28 from 4 to 6 pm in the Chemistry Department at NYU, room 1003 (31 Washington Place, between Washington Square Park and Greene Street). You will need a photo ID to enter the building. And what might the impact of widespread insect-eating be upon land, water, biodiversity, and climate? All my best,. Anne E. McBride. Director, Experimental Cuisine Collective.

4

Molecular Gastronomy International: octobre 2014

http://molecular-gastronomy-international.blogspot.com/2014_10_01_archive.html

Lundi 20 octobre 2014. Consult our website for upcoming meeting dates! The Experimental Cuisine Collective is a sponsor of. A groundbreaking conference co-organized by The Culinary Institute of America and the MIT Media Lab taking place November 7-9 in the Napa Valley. Use the code RTFECC for a 10 percent discount when you register. We hope that you had a wonderful summer and early fall since we last saw you in June! Our first meeting of the academic year will take place. On Thursday, October 30,. If you...

5

Molecular Gastronomy International: mars 2014

http://molecular-gastronomy-international.blogspot.com/2014_03_01_archive.html

Mercredi 19 mars 2014. From our friends in NYC. The Experimental Cuisine Collective's February meeting will take place. On Monday, March24,. From 4 to 6 pm. In the Chemistry Department at NYU, room 1003 (31 Washington Place, between Washington Square Park and Greene Street). You will need a photo ID to enter the building. In her presentation, Teaching The Evolution Of Food and Medicine with Bitters, Shoots and Roots Bitters. Rachel is a plant evolutionary biologist and founder of Shoots and Roots Bitters.

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molecular-gastronomy-international.blogspot.com

Molecular Gastronomy International

Lundi 18 septembre 2017. This morning, an question. If the wine is polar, why do the Chefs use it in order to dissolve the fat (fat is apolar, and insoluble in the polar solvents, but soluble in the apolar solvents) in the method of making a glace? And to make Maillard Reaction? Indeed there are many importants facts to know, in order to understand something to this question. First, yes, ethanol is soluble in water because both are compounds whose molecules are "polar". And the Maillard Reaction? Indeed,...

molecular-gastronomy.blogspot.com

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