martes, 2 de noviembre de 2010

TRENDS IN GASTRONOMY

The mayonnaise made with orange juice
the moyonnaise made with orange juice,you can be a reality thanks the investigations are carried aut in the frame work of the molecular gastronomy to try to find new emulsifiers capable improve certain aspects of the food apparently,it is possible to use the dioxido of colloidal silicon dispersion aqueous partides of silicon dioxide hydrolysed used in the food industries for example, the powdered chocolate of which appear lumps or with the wine to clarify,as emulsifer and used orange juice for. develop mayonaise instead of using egg or milk ashas become customary.

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