Chemistry Terms you might hear us say
Molecular Gastronomy = Modernize cooking by using the science of chemistry, physics, and biology.
Adsorb = To hold onto molecules on the surface.
Atom = The main building block of everything.
Catalyst = A material that makes things have a more of a chemical reaction.
Cream Chargers = A metal canister that holds nitrous oxide
Dragons Breath = Cheese balls or cereal dipped in liquid nitrogen then eaten with a tasty sauce.
Gelification = A type of Molecular Gastronomy that allows you to change any liquid into a form of gelatin.
Gelling = To form a gel (A thin, solid, outer shell).
Isi Whip = A metal device that uses gas and pressure to create light and fluffy whip cream and sauces.
Isomalt = Sugar that comes from beets. In other words, beet sugar.
Liquid Nitrogen = It is a liquid set at an extremely low temperature of -123 degrees Fahrenheit.
Methylcellulose = A pure white powder that dissolves in cold water.
Molecule = Two or more atoms joined together by a chemical bond.
Nitrous Oxide = A gas that is used as a whipping agent in an Isi Whip.
Polymer = A large molecule that can be found easily in everyday life .
Polysaccharide = Many sugars in a group together (Poly=many, saccharide=sugars).
Powderification = A type of Molecular Gastronomy that allows you to change a high-fat liquid into a powder.
Solubility = A chemical property that talks about the ability or power of something.
Soy Lecithin = A substance that uses it's molecules as a barrier between air and water.
Spherification = A type of Molecular Gastronomy that you can change any liquid into spheres.
Surface tension = A bond that holds water molecules together.
Surfactants = compounds that reduce surface tension between a liquid or a gas.
Viscosity = The measure of the internal friction of a liquid. High viscosity liquids are 'thicker' and flow slowly. Low viscosity liquids are 'thinner' and flow faster.
Adsorb = To hold onto molecules on the surface.
Atom = The main building block of everything.
Catalyst = A material that makes things have a more of a chemical reaction.
Cream Chargers = A metal canister that holds nitrous oxide
Dragons Breath = Cheese balls or cereal dipped in liquid nitrogen then eaten with a tasty sauce.
Gelification = A type of Molecular Gastronomy that allows you to change any liquid into a form of gelatin.
Gelling = To form a gel (A thin, solid, outer shell).
Isi Whip = A metal device that uses gas and pressure to create light and fluffy whip cream and sauces.
Isomalt = Sugar that comes from beets. In other words, beet sugar.
Liquid Nitrogen = It is a liquid set at an extremely low temperature of -123 degrees Fahrenheit.
Methylcellulose = A pure white powder that dissolves in cold water.
Molecule = Two or more atoms joined together by a chemical bond.
Nitrous Oxide = A gas that is used as a whipping agent in an Isi Whip.
Polymer = A large molecule that can be found easily in everyday life .
Polysaccharide = Many sugars in a group together (Poly=many, saccharide=sugars).
Powderification = A type of Molecular Gastronomy that allows you to change a high-fat liquid into a powder.
Solubility = A chemical property that talks about the ability or power of something.
Soy Lecithin = A substance that uses it's molecules as a barrier between air and water.
Spherification = A type of Molecular Gastronomy that you can change any liquid into spheres.
Surface tension = A bond that holds water molecules together.
Surfactants = compounds that reduce surface tension between a liquid or a gas.
Viscosity = The measure of the internal friction of a liquid. High viscosity liquids are 'thicker' and flow slowly. Low viscosity liquids are 'thinner' and flow faster.