The first Belgian Seminar on Molecular Gastronomy happened yesterday, at Gembloux AgroBioTech (University of Liège).
We tested a culinary precision relative to storing pork meat in milk.
It was written taht this would lead to the swelling of the meat, by milk absorption, but after two hours, the swelling was less than the incertainty on mass measurement (a balance 0.01 g was used; the uncertainty comes from dipping the meat in liquid, and adherent liquid to the meat).
This seminar should be the beginning of a new monthly story.
Christophe Blecker, Gembloux AgroBioTech