Sunday, November 26, 2006


:: USING SALT IN COOKING [ with Dr Peter Barham ]

Heston Blumenthal (born May 27, 1966 at High Wycombe, near London) is the chef and owner of The Fat Duck, a three-Michelin-starred restaurant in the village of Bray in Berkshire.

His fame is based upon his scientific approach to cooking which is often referred to as "molecular gastronomy" or "culinary alchemy". The phrase "molecular gastronomy" was coined by the late Professor Nicholas Kurti at University of Oxford and later promoted by the French scientist Hervé This. Kurti's original idea was that it is worthwhile for science to investigate the chemical processes that occur in food during cooking as well as the inherent physical properties of foodstuffs. Blumenthal has seen this idea as a way of making tastier food. While some are sceptical about the application of science to cooking, Blumenthal has remained a steadfast proponent, going so far as to open his own research and development kitchen in early 2004.

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