Glossary M
Molecular Gastronomy is a culinary term in which scientific methods and equipments are used in cooking or preparing food. This type of cooking examines, and makes use of, the physical and chemical reactions that occur during cooking. The term Molecular Gastronomy was coined in part by French chemist Hervé This, who went on to write several books on the topic. Sous Vide is one of the examples of molecular gastronomy: Flash-freezing with liquid nitrogen, and making foams and froths with lecithin and a whipped-cream canister are also examples of Molecular cooking.
Some famous restaurants where you can try molecular gastronomy cuisine include Alinea and Moto in Chicago, El Bulli in Catalonia, Spain, and WD-50 in New York City.
Molletes are a delicious and popular Mexican dish that combines the flavors of bread, beans, cheese, and salsa. In this article, we will explore what molletes are, provide examples of different variations, discuss potential risks or considerations when making or consuming them, and offer a simple recipe for you to try. We'll also touch upon the history and legal aspects of this beloved dish and list some similar Mexican culinary items.