RedHerring.com post:
Dehydrated ice cream meets the Michelin guide and the human genome.
December 19, 2005 Print Issue
Whether they know it or not, the best cooks have always been scientists. Marinating a chicken breast, for example, in a simple concoction of vinegar, olive oil, and rosemary is an elegant bit of chemistry. The acidic vinegar bores small pathways between the fibers of the muscle, allowing the herb-infused oil to deliver flavor deep inside the meat before it is cooked.
While the science of cooking has largely remained invisible in most kitchens—grandma never mentioned amino acid chains when she passed down her brisket recipe—the lines between the lab and the kitchen are growing increasingly blurred. The interest in cooking at the molecular level is not confined to the massive food science laboratories managed by global conglomerates like Altria and Nestlé.
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