School is our second home, kitchen our second lab

After a long period, i am here to make an effervescence in our blog. Exactly twenty years before, Nicholas Kurti ,an oxford physist got completely dissatisfied with the knowledge horizon of human beings . He asked " we are bothered about what's happening in the atmosphere of venus, but whats our idea regarding the chemical and physical transformations taking place in our kitchen?" . This question marked the begining of a new branch of food science called 'molecular gastronomy'. I like to define molecular gastronomy in simple words. When a person applies his knowledge in physics and chemistry( or any scientific knowledge) into cooking, the mere cooking will get transformed to fabulous molecular gastronomy. How different cooking temperature affect eggs, their viscousity , how to introduce air to some meals etc are all dealt by molecular gastronomy. Renowned French chemist and cook Herve This (not serve this:-)) is regarded as the father of molecular gastronomy. In future , no doubt, we will prefer star hotels with a molecular gastronomist as head of the cooking department. May be you will go for short term molecular gastronomy coaching classes to have varieties in your dining table. Spherification is one of the beautiful ,sorry delicious techniques in gastronomy. Here we convert liquid drinks to solid. Time is not too far where you will 'eat' grape juices like peanuts. Enjoy the cooking experience as a science discipline. Place bottles containing liquid nitrogen and carbon dioxide along with the bottles of chilly powder and common salt.School is our second home, kitchen our second lab