Molekylær gastronomi

Khymos«Based on the fact that aroma of foods is so important for the way we perceive them, a hypothesis can be put forward: if the major volatile molecules of to foods are the same, they might taste (and smell) nice when eaten together. The concept was first appreciated by Firmenich scientist François Benzi. At one the first International workshops on molecular gastronomy in Erice, he got the idea that jasmin and pork liver which both contain indole could possibly work well together. And they did! »

Les mer på Personlig har jeg planer om å prøve en smoothie med jordbær, selleriblader og mynte. Eller mango og furu. I og med at jeg misliker mango kan det neppe skade.

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