Nice article but I don't think it's greatly relevant to most of us. I use the oven a lot, cook most days, and don't cook above 220C. I don't think our oven goes above 250C.
If you're into molecular gastronomy I can imagine you'd want to play around with the stuff mentioned in the article, but outside of that ... m'eh.
If you're into molecular gastronomy I can imagine you'd want to play around with the stuff mentioned in the article, but outside of that ... m'eh.