(Erlenmeyer flasks from the Argonne National Laboratory glass blowing shop. source)
Today’s article, “The Essence of Nearly Anything, Drop by Limpid Drop“, by Harold McGee in The New York Times, has me thinking on what what we might call “real food”, authenticity, essentialism, and molecular gastronomy.
You likely know that Harold McGee is a food science writer who’s book “On Food and Cooking: The Science and Lore of the Kitchen
In this article, McGee talks about a “new” method of making flavored liquids or essences by a “gelatin clarification” method.
The basic overview of this method is this:
- Prepare a liquid from desired food (lobster, peaches, carrots, spirulina, chicken, hog toenails, whale mesentary, simply anything at all)
- If the liquid was made without bones or some cartilage, add a small amount of gelatin, dissolve
Technorati Tags: The New York Times, real food, authenticity, essentialism, molecular gastronomy, Harold McGee, food science, On Food and Cooking: The Science and Lore of the Kitchen, food, science, gelatin clarification, method
