Chefs As Chemists

circletimessquare writes "Using ingredients usually relegated to the lower half of the list of ingredients on a Twinkies wrapper, some professional chefs are turning themselves into magicians with food. Ferran Adrià in Spain and Heston Blumenthal in England have been doing this for years, but the New York Times updates us on the ongoing experiments at WD-50 in New York City. Xanthan Gum, agar-agar, and other hydrocolloids are being used to bring strange effects to your food. Think butter that doesn't melt in the oven, foie gras you can tie into knots, and fried mayonnaise."

Comments

Two cents worth...

[UncleTogie]

I have to say that this is why I like watching Alton Brown's Good Eats. He actually understands the science of cooking, and is able to explain how it works without turning off the average person.

I'm betting "molecular gastronomy" is going to REALLY take off within the next five years or so...