Category Archives: Molecular Gastronomy

Gels and Jellies: Why They Do What They Do

In anticipation of playing with some gelatin and agar later this week, I decided to do some research on the subject of gelatins. As is usually the case, I realized that all my cooking life I’ve been engaged with the wonders of gelatin but have never taken the time to really try to understand the mystery of how it works. It’s another one of those cooking wonders that we just accept for what it is and move on, using it regularly but never quite knowing how or why it does what it does.
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Posted in Food Science, Molecular Gastronomy | Tagged , | 2 Comments