Food 2.0: Chefs as Chemists - New York TimesFirst Faved : Nov 06 2007 by derekFaved : 1 time with noteViewed : 18 timesFave It!
Faves for this Web page
- derek - Nov 06 2007 | food, wylie dufresne, wd~50, xanthan gum, chemistry, hydrocolloids, nyc
Great slide show. WD is very creative.
Quoted: Chefs are using science not only to better understand their cooking, but also to create new ways of cooking.
Votes for this web page
Already a user? Sign In
Add a Fave for this Web page
- What happens when I press Publish?
- Your Fave for this Web page gets shared with the Faves community. You can access it at any time by selecting "My Faves" from the menu above.
- Why do you ask for my email address?
- We use your email address to create an account, so you can easily find your Fave again at a later time.
Related Content from Around Faves
chemistry
-
This is Brilliant
1 FaverViewed: 8 TimesQuoted: See how fun chemistry can be.
- gutzeit - Feb 14 20081 FaverViewed: 4 Times
- yeehaw - Jan 10 20081 FaverViewed: 2 Times
research
-
47 FaversViewed: 22 TimesQuoted: Dogpile.com makes searching the Web easy, because it has all the best search engines piled into one. So you get better results from more of the web. More engines. Better Answers. One Click. Dogpile Web Search Official Home Page.
- mike - Sep 23 20091 FaverViewed: 11 Times
- yeehaw - Jul 07 20092 FaversViewed: 12 Times
yuck. keep the twinkie chemicals out of my food, please.
If you eat store bought salad dressing, you're eating XG anyways. May as well have some fun with it.
true that...but i don't eat that either. all organic all the time.
Me too. And yet, every organic salad dressing I have ever purchased from the store contains XG. You've got to make your own to avoid it.
yea...that's the fun part. anyway, i do agree that these chefs are artists, what they do is amazing. I'm just waiting for someone to make a grat foamy thing from, say, beets.
Even better.
http://food102.blogspot.com/2007/11/beet-ribbons.html
awesome!!