Molecular gastronomy is the process of utilizing science and chemistry to arrange food. The first differences relate to campers’ and backpackers’ particular needs for foods which have acceptable cooking time, perishability, weight, and nutritional content material. Freeze-dried elements take so little time to rehydrate that they will often be eaten without cooking them first and have a texture just like a crunchy chip.

When Mr. Brown determined to create a version of a preferred dessert mixture, ice cream with crushed peanut brittle and a shower of fresh cilantro, Mr. Ku said it was too bizarre: Americans would never eat cilantro … Read More...

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