Heston Blumenthal, the chef scientist

Dear friends,


in the program of television " Masterchef Australia "(with Gary Mehigan, George Calombaris and Matt Preston) often appears the British chef Heston Blumenthal.
Self-taught chef and owner of the restaurant " The Fat Duck ", Blumenthal is a living example of" molecular cuisine "and the relationship between food and science.
Blumenthal combines science to cooking.
For example, you know that when you eat with your eyes and ears blindfolded the flavors are indistinguishable?
Do you know that when you eat with a blocked nose feels only the taste salty, sweet, sour or acid but do not feel the aromas?
Also, some herbs are associated with certain tastes.
So, for example, vanilla flavoring is associated with the sweet taste.
But, if you put in your mouth a vanilla bean feels a bitter taste.
This is because we consume vanilla desserts and therefore associate with this aroma to sweet taste.
Blumenthal exploits everything, to make spectacular dishes.
In addition, he also uses products such as dry ice (carbon dioxide, CO 2 brought to -78 ° C, 195 ° K) or liquid nitrogen (nitrogen kept at a temperature below -196 ° C 77 ° K).
The kitchen is also science and Blumenthal explains it openly.
Sincerely.