Molecular gastronomy uses several avant-garde methods to manipulate food:
: Cooking vacuum-sealed food in a temperature-controlled water bath for hours to achieve perfect tenderness. Molecular gastronomy : exploring the science of...
: Converting high-fat liquids (like olive oil or bacon fat) into powders using maltodextrin. and centrifuges into the kitchen.
: Bringing laboratory equipment like precision scales, siphons, and centrifuges into the kitchen. Molecular gastronomy : exploring the science of...