Dr. This demonstrates the physics of whisking egg white.
I suspect some were disappointed to learn that Dr. Hervé This, would not be conducting a “cooking show” during his seminar on Molecular Gastronomy, presented at the HITDC in Pokfulam. In his clear words he does not pretend to be a cook. I, being a lover of science, food and cooking was delighted that one of the worlds most affable, approachable and readable food scientists would be discussing the science of cooking. Read more…
