Chemicals allow chefs to experiment with foods

03/30/2007 | Daily Herald (Arlington Heights, Ill.)

Molecular gastronomy, the ultra-chic trend that fuses classic cooking ingredients with new-age science, also is redefining how chefs present and prepare dishes. The chemicals used in the cooking style allow sauces and other liquids to thicken and solidify without the use of heat.

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Daily Herald (Arlington Heights, Ill.)

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