• Letters |
• Eliot Circular |
• Advocates of the Griffin |
• Features |
• Reediana |
• In Memoriam |
• Sallyportal

Tags

"molecular gastronomy"

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.

• The Debate over Hum 110
• Reed Faculty Adopts Anti-Racism Statement
• Reed Launches Neuroscience Major
• Reed College Supports DACA
• Hum 110: the Lost Lecture
• Is Gilgamesh Relevant?
• Total. Reed.
• Reed Welcomes the Class of ’21
• Physicists use AI to Probe Mystery of Subatomic Jets
• “You Can Do Anything,” a Business Writer’s Ode to the Liberal Arts
• Tyler Nordgren ’91 Sees the Solar Eclipse in its Totality
• RIP Prof. Scott Smith, Historian and Humanist
• Senior Wins Award for Thesis on Chilean Art Resisters
• 12,280 Feet Later: Reedies Summit Mt. Adams
• Senior Wins Award for Thesis on Cyberfeminism
• Annual Fund Raises Record $4.6 million
• Bio Profs Win NSF Grant to Study Shapeshifting Cells
• Defining Your Own Career
• Westwind’s Whisper Echoes Still
• New Initiative Helps Students Work for Social Justice

Archive of Posts