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.