Molecular Gastronomy

If you would have come up to me a year ago and said, “One day you will be fascinated by science,” I would have laughed out loud. But here I am, looking as science websites, and thinking I might even guy a science kit. Except, this isn’t just science; its food science! (Make more sense now?)

Molecular gastronomy is the study of food and how it reacts to different elements. For example, you can cook eggs at different temperatures with different techniques to get an altogether different end product.

Wierd right? Here are more edible-looking pictures of this fatastic thing:

What I want to try -so badly!- is spherification. You can take any liquid and make it into juice-filled spheres. A lot like caviar. I have a feeling you could do a lot more with these things than you could with the caviar we are all familiar with.

Here are some grapefruit noodles: (Noodles! imagine the possibilities of a fruit salad!)

Here is a website I found with a fantastic video tutorial for spherification.

http://toastable.com/2010/08/watermelon-caviar-an-introduction-to-molecular-gastronomy/

I’m going to try it, I promise you!

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2 Responses so far »

  1. 1

    How weird/cool! Please call me if you try this and tell me how it goes! Or better yet… call me and then POST about it so we can all read how it goes 🙂

  2. 2

    elssica said,

    have you ever seen No Reservations? Tony does an episode where he goes to a restaurant and samples this stuff. And Andrew Zimmer does an episode on it too! You should Netflix it


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