Molecular Gastronomy / Micro Gastronomy

Another excerpt from my old food journal, this one on molecular gastronomy. Incidentally, the book that turned me onto this subject is "On Food and Cooking", which digs into the scientific underpinnings of numerous culinary techniques.

So this subject is an occasional curiosity for me, some samples of what this is all
about...

• Why Beer shouldn't come in clear bottles


• Beef can contain good fats


• The science of beating the tar out of egg whites


• Cooking with cooling hot water


• Food chemicals that can kill you


• Using fruit pectin as a foaming agent

Thanks to my friend Jeni for giving me Harold McGee's book and getting me
interested in the science of cooking, Thanks again Jeni!
http://books.google.com/books?id=iX05JaZXRz0C&dq=on+food+and+cooking&...