Question: When making mayonnaise from scratch, after adding oil, egg and lemon juice to a bowl, what's the best way to mix it -- with a whisk or a fork?Answer: Two whisks, bien sûr. The wire loops of the whisk divide the oil droplets with each motion more effectively than forks. Two whisks are twice as efficient, but still not the best. "In my lab, when we want to make an emulsion, we use an ultrasonic box," says physical chemist Hervé This (pronounced "Teece"), whose work space is filled with both standard lab tools and cooking pots.
Hervé This is one of the few individuals at the center of a world-wide Molecular Gastronomy movement, in which scientists tease out the scientific processes that underlie everyday cooking tasks. Hervé This' work isn't restricted to a lab -- he is a television personality and popular author in France, and Columbia University...
Molecular Gastronomy: Exploring the Science of Flavorfood lectureswork with himJean-Marie LehnVoiláEMBO ReportsBritish Journal of NutritionPour la ScienceScientific Americanteamed up with chefKirshenbaummail@the-scientist.comThe Scientisthttp://www.the-scientist.com/news/display/27998/http://www.college-de-france.fr/Molecular Gastronomy: Exploring the Science of Flavorhttp://www.amazon.com/http://www.nyas.org/http://www.inra.fr/http://nobelprize.org/EMBO Reportshttp://www.ncbi.nlm.nih.gov/British Journal of Nutritionhttp://www.the-scientist.com/pubmed/15877887Pour La Sciencehttp://www.pourlascience.com/http://www.experimentalcuisine.orghttp://chemistry.fas.nyu.edu/object/kentkirshenbaum.html
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