Week 8 - Molecular Cuisine

This week we did a molecular cuisine lab in which we did two heat transformation processes (balsamic vinegar agar pearls and agar noodles) and two chemical transformation processes (spherification and reverse spherification).

For anyone interested in doing more you can reserve time to work in the lab or classroom and use our kits/materials, or if you want to purchase your own this is the kit we used from Molecule-R.






Tarah demonstrates spherification process


Students touch and taste the results



Hannah demonstrates the reverse spherification process



Tarah and Hannah show agar noodle process




A variety of food stuffs available for student use




Lisha, Pamela, and Rob work on spherification




Some spherification results




Lala and Jiawen work on reverse spherification


Colorful yogurt spheres


FINAL PLATING


Lisha's honey spheres, deconstructed caprese salad with balsamic agar pearls, radish and salami with balsamic agar pearls


Salami agar noodle with balsamic agar pearls, served on cucumber slices, rice crackers and with and without parmesan cheese and microgreens


Lisha's honey spheres, deconstructed caprese salad with balsamic agar pearls, and chocolate cream agar noodle with strawberry and mint garnish


Lala's "egg" creations


Class assemblages

HOMEWORK 

Please complete your FULL PROPOSAL for your final project. Due as a blog post.

FOR NEXT TIME - CLASS ON 11/2

We will be meeting Wildman Steve Brill in Central Park.

WHERE: 103rd and Central Park West - meet at the entrance to the park
WHEN: 3:45PM

If you are having any trouble please contact Sally or Kirby.

Week 7 - Midterm Projects

This week we had critiques of the midterm "edible self-portrait" project.









Yedda's tea creations

Puerh Pork Ribs, Biluochun Lobster, Chinese Marble Tea Eggs, and Jasmine Jell-O. All based on tea flavors from China, where she grew up.










Pamela's dumplings "small but powerful"; to be eaten with community






Lisha's edible ice sculptures highlighting colors derived from various foods and light refractions and reflections from ice, prisms and mirrors.










Sydney's "Hidden Aspects" vegan desserts reference the rich tradition of mandalas made from natural materials while also surprising the diner with just how delicious plant-based desserts can be.







Jaiwen's multi-layered cheesecake, representing the many layers of her personality.








Rob's "Enchiladas de Gringo Flambe" referencing the artist's sexuality, cultural heritage, his family's socio-economic status during childhood, two family recipes, and a taco shell "border wall".








Viviann's "Looks Can Be Deceiving" dumplings. Filled with non-traditional dumpling fillings from various locations the artist has lived, to be eaten in solitude expressing the artist's introverted personality.






Zihong's sesame pancake and tofu with peanut butter sauce, served over stone with dry ice. Meant to create visual, textural and flavor contrast to reference the artist's personality extremes.






Daniel's broths. Each broth contains a blend of ingredients meant to evoke a sense of place he has lived or visited: Berlin, New York, Venice, Sardinia, Black Forest, his Grandmother's Garden and other Grandmother's Farm.






Lala's food calendar showing her reliance on store-bought and pre-made foods.




Boyan's free-form soldier cookie. Made with found/recycled material and referencing the idea of "soldiering on" and cleansing the system with activated carbon.

HOMEWORK 

The assignment for this week is to post two ideas for your final project to your blog. Due next week.

Next class we will be doing a molecular cuisine lab.