temperature doesn’t change significantly. This means that in terms of taste and texture, there are no
differences between an 65°C egg cooked during 35 min or 2 hours.
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Concerning transfer from the laboratory to the restaurant:
The technology transfer made reported here had to answer the various constraints of the
restaurant, not disrupting its functioning during the application of these techniques.
First of all, the material constraints of the restaurant forced to take into account the room
available, the consequences of using the material and the ingredients, without disturbing the real work in
Human constraints meant to work with the staff considering its functioning and the way of working
of the Chef. The possible training of the cooking staff to use some techniques has also to be scheduled.
Like every dish in the restaurant, the manufacture of these new dishes can’t exceed by 15
Finally the possible cost of these techniques has to be considered, involving ingredients losses,
and investment costs for new products or for new tools.
The Chef and his crew were not really available for common reflections on experiments.
However, the bigger issue was the misunderstanding of the restaurant team between a new technology
and the taste given by the new recipe. Indeed, the team of the restaurant made the association between
the efficiency of a technique and the gustative effect. The adaptation of these techniques to the restaurant
varied essentially according to the ability of the Chef to apply the technical principle. Thus, these transfers
were limited due to the Chef’s unavailability during the period of this internship. However, the Chef also
needs time to think about recipe, integrating these new technical "tools" for the realization of new dishes.
i Herve This, Molecular gastronomy, in Nature Materials, January 2005, Volume 4 Number 1, pp 5-8.
ii Langton M. , Department of food science, Chalmer University of technology and the Swedish institute for
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