Too many chefs in the kitchen turn the broth into gelatinous capsules
July 12, 2007 1:32 PM Subscribe
DIY Food Sci: Mefites have discussed molecular gastronomy techniques such as sous-vide and famous practitioners such as El Bulli (photos) or Alinea (review), but apartment chemists are experimenting both with the chemical and the physical techniques of the pros. An anti-griddle cooktop may run you $1060, but cheaper tools of the trade can be found online or in your neighborhood health food store. Find perfect flavor and odor matches based on similar amines at Khymos.org, inspiration at Hungry in Hogtown, or learn about the common chemicals used, but don't let the Man keep you from your hot ice cream and kumquat caviar again.
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