The precise control of temperature and time determines the quality of culinary preparations Sous vide cooking differs from traditional culinary methods in two key aspects: first, raw food is placed...

Dialogue, tradition and innovation After 25 years of the congress held in Erice that laid the foundations for molecular gastronomy, this monograph offers an excellent journey through the history and...

A couple of years ago, in March 2019, chefs and scientists from all over the world gathered at the World Congress on Science and Cooking in Barcelona (photograph) and signed a manifesto. They aimed...

Its use before cooking offers culinary, gastronomic and dietary advantages Common salt (sodium chloride) is one of the highest purity culinary products. There are different variants, depending on...

  The next culinary revolution The restaurant of the future should necessarily be sustainable. This is the feeling that is perceived in the gastronomic panorama, and that has been increased by...

While some worship it, others avoid it Our relationship with bread has suffered some lurches in the last fifty years. His presence at the tables was unquestionable before. Various daily rituals gave...

The vacuum technique revolutionizes macerations Marinating consists of leaving a food product submerged in a liquid so that both interact. Formerly it was used as a method of conservation. Acidic...

From the home pantry to the supermarket A sofrito is a seasoning that is added to various preparations to give them flavor. It is produced with various vegetable products cut and fried in oil at a...

Taste of the sea on the plate The term plankton, from the Greek plankton ("drifting"), was proposed in 1887 by the marine biologist at the University of Kiel Victor Hensen. Aware of the importance...

Next challenges: more flavors and fewer calories Dictionaries still describe ice cream as a sweet food, made from milk or fruit juice, consumed cold. However, this definition is now outdated....

Little used in recent years, the veteran instrument has great potential Technology in the professional kitchen —and, by extension, in the domestic kitchen— was evident in the 20th century with the...

From the mad cow crisis to the social applications of molecular gastronomy It is common in various culinary traditions to use the gelled substance obtained by boiling animal remains or algae (the...

Essential in the kitchen of the future The gradual introduction of algae in Western cuisine is one of the demands of those responsible for managing future food, since they are postulated as an...

Its emergence in gastronomy is imminent Inulin has burst onto the food scene with force thanks to its good nutritional reports. Chemically, it encompasses a family of fructan-type polysaccharides....

The fifth basic taste gains prominence in Western cuisine In 1908, Tokyo Imperial University professor Kikunae Ikeda identified monosodium glutamate as responsible for a flavor distinct from sweet,...

Infinity of derived products for the kitchen The human species has been consuming soy for more than 5,000 years. Its high protein content and a considerable percentage of fibers and lipids make it a...

When the combination of a liquid and a gas becomes a solid To a physical chemist, a foam corresponds to a colloidal dispersion, or colloid, in which the dispersion medium is a liquid and the...

Nutrition and gastronomy go hand in hand If we take a walk through the diet section of any supermarket, we can read advertising phrases such as "Rich in fiber" on many of the packages. What...

The microwave oven is becoming a common culinary tool for new generations Since the discovery of fire, human beings have used heat to cook; and he has always done it the same way: providing external...

The high temperatures of the oil produce a crunchy texture and a characteristic taste. Frying is one of the oldest cooking techniques. Fried foods are enjoying increasing popularity; They are...

This ancient and mythological alcoholic drink is obtained from the fermentation, at a controlled temperature, of a mixture of water and honey. History points to mead as the first fermented alcoholic...

The fine control of temperature and time determine the quality of culinary preparations.   Warm cod with spinach, idiazábal cream, pine nuts and Pedro Ximénez reduction. Emblematic example of...

The proportion of amylose and amylopectin, one linear molecule and the other branched, determines the properties of each type of starch. Starch is a digestible complex carbohydrate (polysaccharide),...

Low temperatures favor the permanence of carbon dioxide bubbles in the liquid. That is why we like to drink it very cold. Carbon dioxide bubbles turn cava into sparkling wine (left). When xanthan, a...

Sugars, pectin and acids are the basic ingredients to prepare canned fruits, vegetables and flowers. For the English, a marmalade is a preparation of citrus fruits with sugar; a jam, the sweetened...

El té fermentado entra con fuerza en la gastronomía occidental. La fermentación es una de las técnicas más antiguas que se conocen para la conservación de alimentos. Sobre todo en los países...

After overcoming a long legal hurdle race, stevia is increasingly used as a substitute for saccharin and aspartame Stevia (or stevia) is a plant of the Asteraceae family that, in the wild, is still...

A walk through the world of sweeteners. With "asúcarrr" begins the famous song by Celia Cruz Laugh and cry. A complete declaration of intent that connects us with the warmth, flavor and joy that we...