MITSP_287s09_assn10_Week10_HW

MITSP_287s09_assn10_Week10_HW - 4. What is purpose of the...

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MIT OpenCourseWare http://ocw.mit.edu For information about citing these materials or our Terms of Use, visit: http://ocw.mit.edu/terms . SP.287 / 5.S15 / ESG.SP287 Kitchen Chemistry Spring 2009
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Kitchen Chemistry Homework #10 Homework Questions: 1. What is molecular Gastronomy? 2. Can you name two chefs who use this type of cooking in their restaurants? 3. Have you ever seen this type of cooking before?
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Unformatted text preview: 4. What is purpose of the sodium alginate? 5. What does the calcium chloride bath do? 6. What does the sodium citrate do? 7. What did your caviar taste like? 8. Were you able to get balls to form? 9. Did your gnocchi stay together? 10. What did they taste like? 11. Do you think that we should do the experiments again?...
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This note was uploaded on 11/28/2011 for the course CHEM 5.74 taught by Professor Robertfield during the Spring '04 term at MIT.

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MITSP_287s09_assn10_Week10_HW - 4. What is purpose of the...

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