dimanche 12 mai 2019
Today, questions by a fact checker from a main US journal:
1. You are a French?
yes, but rather Alsatian
2. You are a chemist?
yes (more precisely physical chemist)
3. You helped found and name the field of molecular gastronomy ?
I co-created this scientific discipline (rather than "field") and I co-named it "molecular and physical gastronomy", sometimes shortened into molecular gastronomy
4. Molecular gastronomy is the scientific study of the physical chemistry that is the foundation of all cooking?
not "the physical chemistry that is the foundation of all cooking", but instead "the mechanisms occuring during food preparation and concumption"
5. In 1984, you proposed taking scientific equipment from the laboratory into the kitchen to enlarge the possibilities for the chef.
Not 1984, but since 1980. But it is true that I published it first in 1995 ( Hervé This. La gastronomie moléculaire. L'Actualité chimique, 1995 (5-6), 42-46). And the name "molecular cooking", for such uses, was given by me in 1999 (in Paris, in front of French TV's, during a meeting of the Inicon FP5 project).
6. From a practical standpoint, you proposed this because a chef could wait 30 seconds for something using lab equipment as opposed to five minutes using kitchen utensils.
7. One way of making foam requires a pressurized whipping-cream siphon.
It could be a simple pump !
8. The liquid is first poured into the canister of the siphon then charged with nitrous oxide.
or another gas
9. Nitrous oxide is a colorless, flavorless, odorless gas.
yes, but it is "hilarant"
10. A liquid with a higher percentage of fat absorbs more gas.
11. The liquid then expands.
12. The liquid's expansion generates bubbles.
no, the gas pushed with the liquid is making bubbles trapped in the liquid
13. Using a siphon allows the foam to achieve a fluffiness that cannot be achieved by manual labor.
14. Beating egg whites causes its proteins to unfold and stretch out.
15. Unfolding and stretching out the proteins allows the egg whites to trap more air.
no, but when the air bubbles are introduced in the l iquid by the whisk, they are covered by the unfolded proteins
16. Beating egg whites causes them to stiffen into peaks.
17. Nos. 1–3 describe the process of creaming meringue.
18. Meringue is a type of foam.
19. The following are also examples of foam…
the crema of an espresso, yes
the halo of milk in a latte, ?
the head of a beer, and yes
the bubbles in Champagne.yes