He was one of the first television cooks in the UK, hosting a black and white television show in 1969 entitled "The Physicist in the Kitchen" where he demonstrated techniques such as using a syringe to inject hot mince pies with brandy in order to avoid disturbing the crust.
During the presentation Kurti demonstrated making meringue in a vacuum chamber, the cooking of sausages by connecting them across a car battery, the digestion of protein by fresh pineapple juice and a reverse baked alaska—hot inside, cold outside—cooked in a microwave oven.
Kurti and This have been the co-directors of the "Molecular and Physical Gastronomy" meetings in Erice and had considered the creation of a formal discipline around the subjects discussed in the meetings. After Kurti's death in 1998, the name of the Erice workshops was changed by This to "The International Workshop on Molecular Gastronomy 'N. This remained the sole director of the subsequent workshops from 1999 through 2004 and continues his research in the field of Molecular Gastronomy today.
University of Oxford physicist Nicholas Kurti was an enthusiastic advocate of applying scientific knowledge to culinary problems.
Molecular cuisine is a modern style of cooking, and takes advantage of many technical innovations from the scientific disciplines.
The term "molecular gastronomy" was coined in 1988 by late Oxford physicist Nicholas Kurti and the French INRA chemist Hervé This.
In 1992, it became the title for a set of workshops held in Erice, Italy (originally titled "Science and Gastronomy") that brought together scientists and professional cooks for discussions about the science behind traditional cooking preparations.
Eventually, the shortened term "Molecular Gastronomy" also became the name of the scientific discipline co-created by Kurti and This, based on exploring the science behind traditional cooking methods.
After 8.5 hours, both the inside and outside temperature of the lamb joint were around 75 °C (167 °F), and the meat was tender and juicy.Halliday and University of Minnesota Associate Professor of Home Economics Isabel T Noble. Since then, many scientists have been interested in food and cooking.In the foreword of the 346 page book the authors state that, "The main purpose of this book is to give an understanding of the chemical principles upon which good practices in food preparation and preservation are based." The book includes chapters such as "The Chemistry of Milk", "The Chemistry of Baking Powders and Their Use in Baking", "The Chemistry of Vegetable Cookery" and "Determination of Hydrogen Ion Concentration" and contains numerous illustrations of lab experiments including such things as a Distillation Apparatus for Vegetable Samples and a Pipette for Determining the Relative Viscosity of Pectin Solutions. In particular, the preparation of meat stock—the aqueous solution obtained by thermal processing of animal tissues in water—has been of great interest.Kurti" (IWMG) was named the "International Workshops of Molecular and Physical Gastronomy" (IWMPG).The first meeting was held in 1992 and the meetings have continued every few years thereafter until the most recent in 2004.