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Syllabus for SP.287

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• Week 15

SP.287 Kitchen Chemistry Seminar at MIT -Syllabus for Spring 2009

Tuesday April 14th - Molecular Gastronomy

Weekly assignment

• We are trying to develope some molecular gastronomy experiments. We are going to do 2 experiments. Here are the experiments. This is the second time doing these, so your feedback is very important today!

Additional reading

• What exactly is molecular gastronomy - one definition is here another definition is here.
• suppliers of food chemicals
• Kitchen equipment for the chemisty
• Link on the web that demonstrates the caviar experiment
• for a link to a slide show of cool molecular gastronomy experiments by Chef Wylie Dufresne go here
• interested in learning more about experimental cuisine - go here

Homework Questions

1. What is molecular Gastronomy?
2. Can you name two chefs who use this type of cooking in their restaurants?
3. Have you ever seen this type of cooking before?
4. What is purpose of the sodium alginate?
5. What does the calcium chloride bath do?
6. What does the sodium citrate do?
7. What did your caviar taste like?
8. Were you able to get balls to form?
9. Did your gnocchi stay together?
10. What did they taste like?
11. Do you think that we should do the experiments again?

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Last updated: December 28, 2008