Chefs Preview Surface Tension-Based Cocktail Garnishes 33
carmendrahl writes "Last fall, MIT researchers made news for developing two bioinspired cocktail toppers-- a moving cocktail boat and a floral pipette-- in collaboration with James Beard Award-winning chef José Andrés. Both the boat and floral pipette operate by taking advantage of surface tension-- either to propel the boat forward or to keep small drops of liquid inside the flower's petals. Some of those early garnishes were nominally edible. But to make them worthy of a restaurant debut requires balancing of flavors, temperature, density, and alcohol content, among other factors. Here's a look inside Andrés' company ThinkFoodGroup to see how the project is coming along. The toppers aren't available to the public just yet."
Kinda sorta reminds me.. (Score:5, Interesting)
Back when I was a kid there were these little toys you could put in a bowl of water, add a drop of vegetable oil to and watch them zip around until the surface of water molecules and been evenly overlaid with a uniform layer of oil.
I see petals, blooms or leafs drop into pools do this at times while out on a hike or in a park.