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Molecular gastronomy is the science of boiling direction m street kitchen that explores the physical and chemical transformations of ingredients during food preparation, or cooking. The concept is guided by the basic principles of good kuvarstva, and they are social, artistic m street kitchen and technical. Molecular cooking is a food storage with the use of modern tools. Molecular cuisine is a modern m street kitchen approach kuvarskim techniques involving many technical m street kitchen innovations and scientific disciplines. m street kitchen
The term molecular gastronomy was introduced m street kitchen 1988th year at the University of Oxford. The name given by Nicholas m street kitchen Kurti, a physicist, and Erve Tis, chemist, m street kitchen although cooks followers of this school of gastronomy were not enthusiastic about their idea, believing it would be more appropriate m street kitchen expressions were modernist cuisine, culinary physics or experimental kitchen.
Modeled on the global trends in Serbia recently Dejan Maksimovic and Vanja Puskar, chefs Chefs Club Belgrade, Mihajlovic and Luke, an associate researcher with the Chemical Engineering in Belgrade, Serbian developing direction modernist m street kitchen cuisine dedicated to the promotion of the dishes that are traditionally found on our dinner tables.
Viewers emissions within the editorial offices of the holiday program for science and education will have the opportunity to see the techniques, preparation and scientific explanation of each process during the preparation of one modernist Serbian menus where are today latte of lamb, beetroot caviar, smoked beef tenderloin and disbanded tufahija.
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