The article entitled, “From the chef’s mind to the plate: using the scientific method can help in the creative process of the cook”, has been published by the prestigious scientific journal Food Biophysics. This study was carried out by researchers from AZTI-Tecnalia and by cooks at the R+D Department of the Mugaritz Restaurant, amongst whom was the proprietor, the well-known chef and restaurant owner, Andoni Luis Aduriz. The article describes for the first time the interaction between science and cooking from both perspectives, and is one of the results of the joint working agreement between the Technological Centre and the Basque chef.

The research mainly focused on the preparation of bubbles and coatings, the creation of which has looked to scientific knowledge about foams and the formation of edible gelatines, prepared with simple methodologies and given enhanced properties.

Comparte este contenido: