Molecular Gastronomy
THE EGG Eggs are found in many food preparations including: –Candy, ice cream, soups, pastas, cake/bread batters, pastry glazes –Used to clarify meat stocks.
Stikbow Hunter eMag Jan Feb 2010
The Science of Making Sauces. A sauce is a hot or cold flavoured liquid seasoning that is served with food. Sauces are pourable pleasures that make.
Stocks. Stock Fond- French work for stock, meaning bottom, ground, base. Result of extracting flavors from various food items using liquid as a base.
