molecular gastronomy

Discussion in 'The Late Night Cafe (off-topic)' started by reginathorpe, Mar 7, 2011.

  1. reginathorpe

    reginathorpe

    Messages:
    8
    Likes Received:
    10
    Exp:
    Culinary Student
    is there a theory of study that can be addressed academically about the different training available for a culinary student. What subjects are required to get certified into the chemical aspects involved in this scientific approach to culinary arts.
     
  2. reginathorpe

    reginathorpe

    Messages:
    8
    Likes Received:
    10
    Exp:
    Culinary Student
    i forgot to mention i am talking about molecular gastronomy
     
  3. reginathorpe

    reginathorpe

    Messages:
    8
    Likes Received:
    10
    Exp:
    Culinary Student
    by the way my term paper on molecular gastronomy was a raving success. i do enjoy this site for its insite on many topics of interest that i will formulate in my culinary career. by the way, i have a chicken consomme concentrate, i thought of allowing my bean soup to cook slowly in a crock pot and after three hours put a cap full in for flavor and thickness, please keep in mind i have already added chicken broth and i don't want to ruin the dish by making it too salty. any ideas on the wait time and the amount it is a 10lbs capacity crock pot on a slow cooking temperature