Molecular gastronomy tips

Better science means better results. Try out these molecular gastronomy tips to up the ante in your own cooking.

• Whip egg whites in a copper bowl. As the whisk hits the side, microscopic pieces of copper break off and mix into the egg whites. Because copper binds sulfur groups in egg white proteins, the bowl keeps eggs glossy and firm but not grainy.

• Use acidic add-ons in foams and meringues. Cream of tartar, lemon juice and vinegar all stabilize air pockets.

• Make healthier brownies. Replace eggs and oil with Greek yogurt or applesauce, said Monique Hockman, who designed Carlow’s Molecular Gastronomy course. These will bind your dry ingredients well but without all the calories, she said.