Molecular Gastronomy and Lower School- Jack and Lee Lee

Today, groups of 2 and one group of 4 created separate dishes that involved the use of Molecular Gastronomy. Molecular Gastronomy is the process of creating food with a modern scientific approach. It focuses on the "multi-sensory flavor" of our perception enabling us to experience burst of flavors through different textures created through Molecular Gastronomy. The textures can be unexpected and unusual but, for this reason, the process is very successful and popular. 

Chocolate Milk Gel:

Used Iota Carrageenan powder to set the melted chocolate chips and milk into a mouse-like, jelly-like dessert texture. 

Yogurt Spheres:

Sodium acetate mixed with water and yogurt, created gel sphere. 

Chocolate Mousse:
Nitrus Oxide with chocolate and a cream whipper created the mouse. 

Yogurt Spheres: 
Sodium acetate mixed with water and yogurt, created gel sphere. 

Parmesan Powdered Pop

Maltodextrin to absorb butter and parmesan oil, so there's less butter use.

Chocolate Spaghetti and S'mores: 
Used Agar from red algae to create the spaghetti gelatin.