‘Molecular gastronomy’ uses liquid nitrogen, magnetic resonance

[Celebration]

http://msnbc.msn.com/id/9163878/

To create unusual and original recipes — such as pairing fried calamari with watermelon and cantaloupe — Maffeo analyzes the molecular makeup of the ingredients with an infrared spectrometer nuclear magnetic resonance machine, equipment usually used by synthetic chemists and physicists. He believes foods with similar composition pair well together.

He meets weekly to discuss projects with Angela Buffone, a visiting professor of organic chemistry at Suffolk University and partner in Maffeo’s culinary experiments.

For his signature dish, seared foie gras with a 24-carat golden egg, Maffeo pulls out a keg of liquid nitrogen — a gas more commonly used to zap away skin growths such as warts.

The browned foie gras is placed on a bed of shaved pickled fennel, and a small oblong and airy meringue is then dredged in lightly whipped cream and dunked into the liquid nitrogen.

[Duer 157099]

1. Interesting. I've always wondered about some combinations

now there's a scientific explanation. Cool!

[NNadir]

2. Um, sounds like a shot for an Ignobel.

http://www.improbable.com/ig/ig-pastwinners.html#ig2005