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Our attempt at making a hot (as in temperature) ice cream, that melts when cooled. Treated with methylcellulose, this simple ice cream sets up when hot, and melts when cool, unlike traditional ice cream.
Category Photography / Miscellaneous
Species Unspecified / Any
Size 1280 x 960px
File Size 112 kB
Two of our...elder chefs here at the school aren't fans of the concept either. But it's good background knowledge to have, since it takes the basic science of cooking, and takes it a step further. And since there's no real "standard" recipes (other than general ratios of a % ratio per metric weight for using each MG chemical) there's a TON of room for creativity.
I love the concept! I've been meaning to try more molecular gastronomies, especially desserts. Have you seen this? http://www.cookingissues.com/2010/0.....-legal-recipe/
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