Abstract
Molecular gastronomy is a scientific field that studies the physical and chemical transformations that occur during cooking and food consumption. Molecular gastronomy, a discipline that has revolutionized the culinary world, has significantly influenced modern culinary techniques and the dining experience. As a result of the development that started with the proposition that we know the temperature inside the stars, but we do not know the internal temperature of the soufflé, it is seen that the techniques used in the kitchens of many important restaurants have been formed. Molecular gastronomy, which is also seen as the pioneer of important developments in terms of sustainability, aims to create standardized flavors in modern cuisine and home kitchens.
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