Lab Coats in the Kitchen?
The latest hot food trend to hit the Internet blends high tech science with cooking. It started with pro chefs using centrifuges and microscopes, then hardware hackers jumped in. The guiding principle is to create dishes based on the molecular compatibilities of foods.
Even traditional food bloggers are giving geek recipes a wirl. Heidi at 101 Cookbooks recently shared her experience with creating Liquid Nitrogen ice cream, and if you’d really like to dig in be sure to check out Marc Powell’s molecular gastronomy blog, FoodHacking.com.
If you thought making souffle for Sunday brunch with friends was challenging try Nitro Pumpkin Seed Pie Horchata Foam for 100.
You can often catch Powell cooking in the Bay Area, such as the Dorkbot demo linked above. Check out the Dorkbot slideshow for more photos of some serious food science.
