積木文化‧發掘日常中渴望的美好與趣味cubepress.com.tw

"Molecular gastronomy delves into the physical and chemical processes that occur while cooking," notes Cazor in her book where she introduces 20 techniques and 40 recipes in the following 143 pages, "through which new recipes, presentation styles, and sensations are found."

From emulsification to caramelization to spherication, Cazor briefly explains the scientific principles involved and applies them to make playful and creative cuisines, such as Sweet Yolk made at 67℃ with dressings of vanilla flavored sugar on its surface, and Crépito Choco, which are chocolates made with effervescent sugar, or more generally known as popping candy.

"Egg yolk cooked at 67℃ leaves the protein uncoagulated and it is easy to shape the yolk," said Cazor during her demonstration Monday assisted by Marion Guillemard, a Culinary Stylist also from France.

"The sucre pétillant (popping candy) does not melt in the cocoa butter of chocolate; it is kept intact and yields a wonderful taste."

Having received her doctorate in molecular gastronomy from the founding father of the discipline Hervé This, Cazor built a website called Cuisine Innovation providing knowledge and training as well as an online shopping section for people interested to buy food additives, precision equipment, and kitchen utensils.

Hervé This's book on molecular gastronomy has been translated into German, Spanish, Italian and lately Chinese, which is introduced with Cazor's book in this year's TIBE. Cazor will also give live demonstrations on Friday at 15:30 in the Eslite Xinyi Store, and 11:00 on Saturday, at the TIBE in Exhibition Hall 1, Taipei World Trade Center.

以上報導轉載自 英文台灣日報TAIWAN NEWS
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