Molecular gastronomy, defined in the Food Lover’s Companion as, “the application of chemistry and physics to the culinary world by using experimental lab techniques in the kitchen,” has become quite popular amongst many professional chefs and is probably the most innovative movement cooking has seen in some time.  I find the subject very intriguing, although a bit intimidating, as I am not the most seasoned chef in the way of this new form of cookery.

However, while surfing the internet, I stumbled upon this online manual—Texture:  A Guide to Hydrocolloids.  It’s a pretty cool guide to the understanding and use of ingredients like xanthan, carrangeenan, agar, etc., which are the darlings of molecular gastronomy.   And after browsing its many recipes, my intimidation of the subject has changed to inspiration!  I can’t wait to try some of them soon!

Filed Under: Cool Stuff, Food Talk