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Important contributions have been made by scientists, chefs and authors such as Hervé This chemist, Nicholas Kurti physicist, Peter Barham physicist, Harold McGee author, Shirley Corriher biochemist, author, Robert Wolke chemist, author It is different for the application of scientific knowledge to cooking, that is molecular" cooking" for the technique or molecular" cuisine" for a culinary style, for which chefs such as Raymond Blanc, Philippe and Christian Conticini, Ferran Adria, Heston Blumenthal, Pierre Gagnaire chef.
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Cooking.
I bought a whole mackerel the other day, but after cooking and accidentally breaking the fish there was a dark residue on some parts of the meat that had a bitter taste. What causes the bitterness and is it safe if some was consumed?

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