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Refrigeration and modern cooking.

Le froid et la cuisine moderne.

Author(s) : THIS H.

Type of article: Article

Summary

Low temperatures are in homes and restaurants for many decades, as fridges, deep freezer, sorbet machines, but for some years it is also present as liquid nitrogen or low temperature plates. In some cases, there is only an appearance of modernity, but in other cases, cooks really use low temperature (carbonic ice, liquid nitrogen) in order to get improved results or new products. The next culinary trend called “note by note cooking”, which will replace molecular cooking, should change completely the way cooks use low temperatures.

Details

  • Original title: Le froid et la cuisine moderne.
  • Record ID : 30008545
  • Languages: French
  • Source: Revue générale du Froid & du Conditionnement d'air - vol. 103 - n. 1134
  • Publication date: 2013/06

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