Food 2.0: Chefs as Chemists


	Food 2.0: Chefs as Chemists

Fast T friend

11-9-2007 10:23 AM

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tags:

food, chemistry

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<div style="margin: 12px 0px; font-family: arial; color: #333333; background: #ffffff; border: solid 4px #e5e5e5; width: 100%; clear: left;"><div class="CM_CTB_Content_Wrap" style="margin: 0px; padding: 0px;background-color: #ffffff;"><div style="border-bottom: solid 1px #dcdcdc; white-space: nowrap; margin-bottom: 8px; background-color: #eeeeee ;background-image: url(http://www.clipmarks.com/images/source-bg.gif); background-repeat: repeat-x; height: 24px; line-height: 24px; vertical-align: middle; padding-bottom: 4px; color: #666666; font-size: 10px;" ><a href="http://clipmarks.com/clip-to-blog/" title="see clips that are hot right now"><img src="http://content.clipmarks.com/blog_embed/369c874b-671e-4a57-b58c-407eec9c6bb1/38F9136B-06D8-45ED-8A2C-2EE71E2A79CB/" alt="" width="19" height="19" border="0" style="vertical-align: middle; margin: 0px 4px; display: inline; border: none; float:none;" /></a>clipped from <a title="http://www.nytimes.com/2007/11/06/science/06food.html?ref=science" href="http://www.nytimes.com/2007/11/06/science/06food.html?ref=science" style="font-size: 11px;">www.nytimes.com</a></div><blockquote style="text-align: left; padding: 0px 8px; margin: 4px 0px 8px 0px; background: transparent; border: none;" cite="http://www.nytimes.com/2007/11/06/science/06food.html?ref=science">Chefs are using science not only to better understand their cooking, but also to create new ways of cooking. Elsewhere, chefs have played with lasers and liquid nitrogen. Restaurant kitchens are sometimes outfitted with equipment adapted from scientific laboratories. And then there are hydrocolloids that come in white bottles like chemicals.</blockquote><div style="height: 2px; font-size: 2px; background: #dcdcdc; border-bottom: solid 1px #f5f5f5; margin: 2px 4px;"></div><blockquote style="text-align: left; padding: 0px 8px; margin: 4px 0px 8px 0px; background: transparent; border: none;" cite="http://www.nytimes.com/2007/11/06/science/06food.html?ref=science"><div align="center"><img src="http://content9.clipmarks.com/blog_cache/www.nytimes.com/img/BFA380C3-E236-4A1F-9572-BAC638BBED62" alt="" /></div></blockquote><div style="height: 2px; font-size: 2px; background: #dcdcdc; border-bottom: solid 1px #f5f5f5; margin: 2px 4px;"></div><blockquote style="text-align: left; padding: 0px 8px; margin: 4px 0px 8px 0px; background: transparent; border: none;" cite="http://www.nytimes.com/2007/11/06/science/06food.html?ref=science"><P>Despite its imposing name, a hydrocolloid is a simple thing. A colloid is a suspension of particles within some substance. A hydrocolloid is a suspension of particles in water where the particles are molecules that bind to water and to one another. The particles slow the flow of the liquid or stop it entirely, solidifying into a gel.</P></blockquote></div><div style="margin: 0px 6px 6px 4px;"><table style="font-size: 11px;border-spacing: 0px;padding: 0px;" cellpadding="0" cellspacing="0" width="100%"><tr><td style="background:transparent;border-width:0px;padding:0px;">&nbsp;</td><td align="right" style="background:transparent;border-width:0px;padding:0px;width:107px" width="107"><a href="http://clipmarks.com/share/38F9136B-06D8-45ED-8A2C-2EE71E2A79CB/blog/" title="blog or email this clip"><img src="http://content6.clipmarks.com/images/c2b-foot.png" border="0" alt="blog it" width="107" height="17" style="border-width:0px;padding:0px;margin:0px;" /></a></td></tr></table></div></div>

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