Ultrasonic french fries.

• Autores: W.Wayt Gibbs, Nathan Myhrvold
• Localización: Scientific American, ISSN 0036-8733, Vol. 305, Nº. 1, 2011, págs. 27-27
• Idioma: inglés
• Texto completo no disponible (Saber más ...)
• Resumen

  • The article discusses methods used by several notable chefs to improve the texture and taste of french fries, including British chef Heston Blumenthal, Nil Norén and Dave Arnold at the French Culinary Institute in New York City, and U.S. research chefs Maxime Bilet and Johnny Zhu.