February 13, 2010 Meeting
On Saturday, February 13, 2010, Mihir Desai, a doctoral candidate in political philosophy at Harvard and avid foodie, will lead a hands-on workshop during which you will be able to use ingredients and techniques typically associated with experimental cooking.
Experimental cooking is too often caricatured as little more than a series of spheres, foams and gels, whereas its true power lies in unraveling the science behind commonplace kitchen preparations. That understanding often proves a starting place for the creative manipulation of ingredients, textures and flavors. We will explore various current experimental techniques in the context of three individual dishes that will illuminate these methods’ [dis]advantages relative to traditional ones. We will be experimenting with methylcellulose, gellan gum, and sodium alginate, among other chemicals making up the modern pantry.
