Garde Manger Molecular Gastronomy

Molecular gastronomy is a sub discipline of food science that seeks to investigate, explain and make practical use of the physical and chemical transformations of ingredients that occur while cooking, as well as the social, artistic and technical components of culinary and gastronomic phenomena in general.[4] Molecular gastronomy is a modern style of cooking, which is practiced by both scientists and food professionals in many professional kitchens and labs and takes advantage of many technical innovations from the scientific disciplines.food sciencephysicalchemicalcooking[4]

Molecular Gastronomy Ok what is it??? Mad Scientist An understanding of the chemical break down of food and how to manipulate it

Molecular Gastronomy Needs –Chemicals –Gram scale –Syringe –Understanding of food at the molecular level

Molecular Gastronomy Safety –Know what chemicals you are using and what they do –Use exact measurements