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+ - Chefs as Chemists

Submitted by
circletimessquare
circletimessquare writes "Using ingredients usually relegated to the lower half of the list of ingredients on a Twinkies wrapper, some professional chefs are turning themselves into magicians with food. Ferran Adrià in Spain and Heston Blumenthal in England have been doing this for years, but the New York Times updates us on the ongoing experiments at WD-50 in New York City. Xanthan Gum, agar-agar, and other hydrocolloids are being used to bring strange effects to your food. Think butter that doesn't melt in the oven, foie gras you can tie into knots, and fried mayonaise. Time for a snack."
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Chefs as Chemists

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The perversity of nature is nowhere better demonstrated by the fact that, when exposed to the same atmosphere, bread becomes hard while crackers become soft.

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