AP Chem Molecular Gastronomy Lab
Using pure soy lecithin (“Bubblo”), pure agar-agar (“Kanten”), pure sodium alginate (“Kir”), and pure calcium lactate (“Kel”), the girls worked together to create some culinary masterpieces, while studying the chemicals processes that occur while cooking. Molecular gastronomy blends physics and chemistry to transform the tastes and textures of food resulting in a unique dining experience.
Here is a sampling of some of the recipes that the girls experimented with:
Nutella Powder with Strawberries
Blueberry Pie Caviar