Chemapalooza 7-24: Molecular Gastronomy
Today students trained to become a budding chef in an emerging culinary style known as Molecular Gastronomy. Exploring how science and art can mix, students used the scientific principles of Molecular Gastronomy to create visually appealing and texturally unique foods, and explored two foodie experiments. By the end of the lesson, students became quite knowledgeable in the growing field!
Ask your student: What is the process of thickening a liquid so it doesn’t melt in its new solid form? (Gelification) What is the process of creating gelified pearls? (Spherification)