molecular by Anuj Khemka
magic
Freshman Ellen Zeng explores new cooking avenues through molecular gastronomy
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Zeng then boils the mixture on a stovetop. As the liquid heats, slight Zeng begins by mixing bubbles erupt across the agar-agar powder and surface and the agar-agar powliquified strawberries der activates, enabling the fruity in a large bowl. “The liquid to solidify in the next step. amount of agar-agar For Zeng, this process encompasspowder that I put in es what she loves about molecular the mixture is 1% of the whatever gastronomy. “It’s really interesting fruit liquid that we start with. So, to see how chemicals and food for 100 grams of oranges, you can jazz up and become a whole would use one gram of agar,” new thing,” Zeng said. Zeng said.
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Once the liquid has boiled, Zeng carefully pipettes droplets of the mixture into a cup of chilled canola oil. There, the agar-agar powder reacts with the oil to fruity caviar-like spheres. “When the liquid falls into the oil, it solidifies,” Zeng said. “Once I’m done with that, I stir the oil. Then normally just save the oil if I want to make more caviar in the future.”
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To complete the caviar-making process, Zeng drains the oil to reveal a cluster of strawberry-flavored balls. “I have to rinse the caviar in cold water to get rid of the oil,” Zeng said. “Afterwards, I store it in a bowl or put it in the fridge if I don’t use it immediately because they can leak if in room temperature for too long.”
Finally, Zeng plates the strawberry caviar amongst an assortment of other strawberry-flavored ingredients to form a complete dish. “The caviar adds a nice visual and texture to the plate. It also enhances the flavor,” Zeng said.
