Molecular Gastronomy
A hot topic in class lately has been molecular gastronomy. Well, what does that mean? Molecular gastronomy is a special type of cooking that incorporates both food and chemistry. During a class lab, DBH exposed us to this particular method of cooking. We used a syringe filled with yogurt and dropped yogurt into a mixture with a chemical that I believe was Sodium Alginate or Agar-Agar. After letting the yogurt sit in the mixture for a while we removed it from the bowl. What we found was our yogurt covered and held together by a thin membrane that we all agreed looked like caviar. The best part was taking a bite and feeling the slippery membrane break and release delicious strawberry yogurt into our mouths. If you have not tried molecular gastronomy look into it, it is a fun way to experiment with food and food's shapes!
FOOD STUDIES INFORMATION