Karine Grigoryan's profile

"OMNILERT" Molecular Restaurant

Molecular gastronomy is a branch of trophology associated with the study of the physicochemical processes that occur  during food preparation. Molecular gastronomy includes the study of how different cooking temperatures affect eggs, their viscosity, surface tension, and different ways of introducing air into them.
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"OMNILERT" Molecular Restaurant
Published:

"OMNILERT" Molecular Restaurant

Published: