Molecular Gastronomy Is Not Bad... But Without

Lumps Are Caused By One Thing And One Thing Alone - The Improper Addition Of A Starch.

A Meringue Is Really Nothing But A Foam. And What Is A Foam After All, But A Big Collection Of Bubbles? And What's A Bubble? It's Basically A Very Flimsy Little Latticework Of Proteins Draped With Water. We Add Sugar To This Structure, Which Strengthens It. But Things Can, And Do, Go Wrong.

I Want To Bring Things Up To Room Temperature, Especially Poultry, Before I Cook It Because I Want It To Cook Faster So That There's Less Moisture Loss.

A Balanced Diet May Be The Best Medicine. I Was Eating Too Much Good Eats. But People Consider That Part Of Your Job, You Know? Eat. And I Do!

I Looked For A Very Long Time, Knowing That It Had To Happen, But It Took Me A Long Time To Find Someone With The Same Background And Whatnot And I Finally Found Him