Modernist Cuisine - Day 1

Day one in Modernist Cuisine was an introduction to the mechanical and chemical means of manipulating food ingredients into different forms and structures.  Here is our welcome introduction selfie for the class.  Prof Randy Ewoldt is on the left and Prof Barry Kudrowitz is on the right.    Randy studies sticky gooey slimy fluids and Barry studies product design.


The catalyst began with a knife workshop and an intro to some of the kitchen tools.




Randy led an introduction to a variety of chemical means of manipulating the texture of liquids.

Making carrot juice into whip:


Making spheres of tea with agar and sodium alginate

Reverse sphereification with yogurt:

Making foams and airs:

and using some other strange materials like basil seeds: