meat glue n.— «Transglutaminase: Commonly known as meat glue, it is used to chemically bond proteins together.» —“Molecular Gastronomy ingredients” News & Observer (Raleigh, North Carolina) May 14, 2008...
molecular gastronomy n.— «Should jam be cooked in a copper pan? When gnocchi come floating to the surface of boiling water, does that mean they are cooked? Molecular gastronomy—a branch of food science that focuses on cooking and food...
molecular gastronomy n. in cooking, the study and application of chemistry, physics, and other scientific principles on its processes, preparation, and materials. Editorial Note: Hervé This writes to say, “It’s not my friend Peter Barham...
molecular gastronomy n.— «One of France’s most prestigious academic institutions has founded a laboratory devoted to the study of “molecular gastronomy.” The new unit at the College de France in Paris will be headed by Dr...
molecular gastronomy n.— «The cool thing about molecular gastronomy is that when you understand the chemical make-up of certain ingredients, you have a better understanding of what goes well with what.» —“Adding some weird science as...