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 http://www.khymos.org. 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.

2 kommentar to “Molekylær gastronomi”

  1. for_children Says:

    Definitely consider that which you stated. Your favourite reason appeared to
    be on the internet the simplest factor to consider of.
    I say to you, I certainly get irked even as folks think about concerns that they just do
    not understand about. You managed to hit the nail upon the top and defined out the entire thing without having side-effects ,
    people can take a signal. Will likely be back to get more.
    Thank you

  2. normal heart rate Says:

    I don’t even know how I ended up here, but I thought this post was good.
    I do not know who you are but certainly you are going to a famous blogger if you are not already😉 Cheers!

Legg igjen en kommentar

Fyll inn i feltene under, eller klikk på et ikon for å logge inn:

WordPress.com-logo

Du kommenterer med bruk av din WordPress.com konto. Logg ut / Endre )

Twitter picture

Du kommenterer med bruk av din Twitter konto. Logg ut / Endre )

Facebookbilde

Du kommenterer med bruk av din Facebook konto. Logg ut / Endre )

Google+ photo

Du kommenterer med bruk av din Google+ konto. Logg ut / Endre )

Kobler til %s


%d bloggers like this: