Atom and Eat

AP Chem Molecular Gastronomy Lab

AtomandEat-APChem_10Mar2016-8624The AP Chemistry class participated in an out-of-the-box experiment which took them out of the lab and into the kitchen.

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:

Balsamic Pearl Stuffed Cucumber

Nutella Powder with Strawberries

Blueberry Pie Caviar

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