2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Have you ever believed that chocolate mousse can be flavored with vinegar and olive oil? You must be looking amazed when you read this, right?
Food piercing is a new trend in culinary art that mixes foods on a molecular basis.
A group of scientists have created diagrams of different foods that can be combined at the molecular level. For example, they believe that chocolate mousse goes not only with coffee, but also with onions and bacon, because they have common taste molecules.
The chef and creator of this experimental kitchen is trying to figure out which foods go well together and why.
All the foods we eat have a variety of flavors. Analyzes of these foods show which flavor components in all individual foods may be compatible.
This is how almonds with pieces of broccoli in them, beef with mushrooms on a cake appeared. This man also creates chocolates with roasted onions. Interesting, isn't it?
How would you react if you were served something like this? The discoverer of these different tastes relies not only on his intuition, but also on food peering.
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