Clockwise: Radish slices infused with gelatin-rich water and transglutaminase (TG, or “meat glue”) to form sheets, peanut butter noodles made by bonding peanut butter with TG, and a composite lamb made up of 10 lamb strip steaks bonded with TG.


America’s Test Kitchen Test Cook Dan Souza sits in on a Harvard lecture by Wylie Dufresne, where he learns all about molecular gastronomy and meat glue. Click here to read the full article.

} Date Posted: 5 months ago
Notes
  1. bearfare reblogged this from michelinguides and added:
    IIRC, Wylie made the Peanut Butter noodles on an episode of Top Chef Masters.
  2. bonappetitblog reblogged this from americastestkitchen
  3. dream-crusher reblogged this from americastestkitchen and added:
    Anyone else want
  4. cindiesel reblogged this from americastestkitchen
  5. umami5 reblogged this from michelinguides and added:
    Culinary investigations
  6. logicianmagician reblogged this from americastestkitchen
  7. telegraphia reblogged this from verybusyandimportant
  8. avec0saveur reblogged this from americastestkitchen
  9. jamanddestiny reblogged this from americastestkitchen
  10. delicatetbone reblogged this from verybusyandimportant and added:
    YOU CAN DO IT!!!!!!!!! //www.ehow.com/how_6863714_make-vegetable-parchment-paper.html
  11. bigfatcherrybomb reblogged this from verybusyandimportant
  12. pigeonwrangler reblogged this from americastestkitchen
  13. verybusyandimportant reblogged this from americastestkitchen and added:
    eff pseudophoods but DAMN I WANT RADISH WALLPAPER
  14. alanasilver reblogged this from americastestkitchen
  15. yateater reblogged this from michelinguides
  16. michelinguides reblogged this from americastestkitchen
  17. yourrailroadgate reblogged this from americastestkitchen and added:
    Dig that radish.
  18. myownpumpkin reblogged this from americastestkitchen