IRIS login | Reed College home Volume 92, No. 1: March 2013
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The Joy of Cooking, (with methylcellulose)
If you're a foodie or a viewer of Bravo channel's Top Chef you're familiar with the culinary movement known as molecular gastronomy. This awkward combination of words describes an inventive way of cooking with the use of tools and food products you're not likely to find in the glossary of Irma Rombauer's cookbooks or by watching reruns of The French Chef.
These techniques and tools include mixing sodium alginate into, say, pureed peas and submersing the mixture in a bath of calcium chloride to create pea balls; using liquid nitrogen to freeze linguine into edible sculptures; and centrifuges that turn fruits into crystal clear yet still flavorful liquids.
Continue reading The Joy of Cooking, (with methylcellulose)
- The Turning of the Thesis
- Looking back, thinking ahead, loving Reed
- Davis Winner Hatches Scholarship Plan
- Celebrating “4/20” At Reed
- The Perfect Dinner
- Occupying Wall St--From the Inside Out
- Farewell Professor Rhyne
- Reedies Hold Union on Student Autonomy
- Memorial for Professor Emeritus Steve Arch
- Watson Winner Will Go to Africa
- RIP Professor Steve Arch
- March Madness at Reed—Yes, Reed
- How Do We Define Reed in the 21st Century?
- Educating Women Steadies the World
- Lena's Paintings on Display
- Memorial for Ottomar
- Beyond Paideia
- March Gets RAW
- Reed Takes to the Road in Seattle
- Paideia Pandemonium
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