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Hervé This and the cooking…

Hervé This and the cooking of a 67° C egg and other sciencey details about molecular gastronomy from Discover. Coolest article I've read in a while.

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Author megnutPosted on June 28, 2006July 6, 2018Categories FoodTags Herve This and the 67 degree egg

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what’s megnut?

This is the personal blog of Meg Hourihan, an entrepreneur, mother of two, unschooler, woodswoman, New Englander, master of 100 push-ups, food enthusiast, and occasional writer. More details…

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