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What is molecular gastronomy?
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Molecular gastronomy is a relatively new scientific discipline which applies physical and chemical techniques to the transformation of ingredients into new forms, resulting in unexpected flavors and textures. It is a form of experimental cuisine, primarily focused on exploring the physical and chemical transformations of ingredients that happen while cooking. It is often referred to as “modernist cuisine” which is defined as the application of modern scientific knowledge and technology to the creation of new styles of food. It involves the use of singular or unusual cooking techniques, ingredients, and presentations, to achieve something unique and may include use of tools such as centrifuges, homogenizers, gas cylinders, sous-vide, liquid nitrogen, dehydration and rotary evaporators.