Molecular Gastronomy
Apr. 14th, 2009 11:52 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
alias_sqbrBecause I'm an idiot I didn't get my camera until the last full day of the con so have almost not photos. But what I did get was Rob and Lise's awesome Molecular Gastronomy Hour. It reminded me a bit of Kitchen Chemistry.
The main star was Sodium Alginate. That post has the main gist, so briefly:
Sodium alginate is a flavourless gelling agent which forms a harder gel in contact with calcium.
We put a mix of cream and yogurt into unflavoured sodium alginate gel and got, well...a mushy mess. But in theory the gel covered milk balls sound cool :)
We then got a syringe of coke gel and dripped it into calcium chloride and made teeny little salty sweet balls. They needed more rinsing than we could manage so looked better than they tasted but again, the idea is cool :)
(The panel also included a comparison of banana smoothies with and without xanthum gum, but since I can't eat any of the ingredients but the banana and it just looked like banana smoothies didn't record that bit)
The main star was Sodium Alginate. That post has the main gist, so briefly:
Sodium alginate is a flavourless gelling agent which forms a harder gel in contact with calcium.
We put a mix of cream and yogurt into unflavoured sodium alginate gel and got, well...a mushy mess. But in theory the gel covered milk balls sound cool :)
We then got a syringe of coke gel and dripped it into calcium chloride and made teeny little salty sweet balls. They needed more rinsing than we could manage so looked better than they tasted but again, the idea is cool :)
(The panel also included a comparison of banana smoothies with and without xanthum gum, but since I can't eat any of the ingredients but the banana and it just looked like banana smoothies didn't record that bit)
