1.0European Scientisthttps://www.europeanscientist.com/en/Hervé Thishttps://www.europeanscientist.com/en/author/herve-this/20 years of testing « culinary precisions »rich600338<blockquote class="wp-embedded-content" data-secret="5qLXHX2atD"><a href="https://www.europeanscientist.com/en/features/20-years-of-testing-culinary-precisions/">20 years of testing « culinary precisions »</a></blockquote><iframe sandbox="allow-scripts" security="restricted" src="https://www.europeanscientist.com/en/features/20-years-of-testing-culinary-precisions/embed/#?secret=5qLXHX2atD" width="600" height="338" title="“20 years of testing « culinary precisions »” — European Scientist" data-secret="5qLXHX2atD" frameborder="0" marginwidth="0" marginheight="0" scrolling="no" class="wp-embedded-content"></iframe><script type="text/javascript">
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https://www.europeanscientist.com/wp-content/uploads/2020/10/cook-366875_1920.jpg19201152For 20 years, during the monthly “Seminars of molecular gastronomy”, culinary questions have been investigated experimentally in Paris, France. These experiments are done in public, in front of an audience made of chefs, interested people, students, professors, and they focus on the various phenomena that occur during cooking. “Is it true that you can remove […]