Skip to content

February 13, 2010 Meeting

February 2, 2010

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.

Advertisements
No comments yet

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: