Questions on the applications of modern science to culinary techniques in the home or restaurant.

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2
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1answer
146 views

Modernist / molecular cuisine with a microwave?

The microwave is usually frowned upon by ambitious chefs. It provides a convenient way to quickly heat ready made meals or the leftovers from the day before, but it is usually not regarded as a ...
1
vote
2answers
430 views

What food dissolves in acid but not in water?

I've recently been learning about molecular gastronomy, and I was wondering - what edible substances do not dissolve in water, but do in other liquids (e.g. acid)? In particular, I'm looking for ...