Warmup Discuss with your group what you remember about your molecular gastronomy technique.
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Transcript of Warmup Discuss with your group what you remember about your molecular gastronomy technique.
![Page 1: Warmup Discuss with your group what you remember about your molecular gastronomy technique.](https://reader030.fdocuments.net/reader030/viewer/2022032606/56649e8a5503460f94b8f172/html5/thumbnails/1.jpg)
Warmup
Discuss with your group what you remember about your molecular gastronomy technique
![Page 2: Warmup Discuss with your group what you remember about your molecular gastronomy technique.](https://reader030.fdocuments.net/reader030/viewer/2022032606/56649e8a5503460f94b8f172/html5/thumbnails/2.jpg)
Suspension (thickening)
Colloid - a mixture where the solute remains as evenly distributed particles instead of dissolving
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Suspension (thickening)Hydrocolloid - a special type of colloid where the particles like water (hydrophilic)
Xanthan Gum is a hydrocolloid
When the particles interact with water they stretch out and take up much more space, thickening the liquid
![Page 4: Warmup Discuss with your group what you remember about your molecular gastronomy technique.](https://reader030.fdocuments.net/reader030/viewer/2022032606/56649e8a5503460f94b8f172/html5/thumbnails/4.jpg)
Agar Agar Spaghetti
This technique is an extension on the suspension technique
In the agar agar spaghetti technique a hydrocolloid (agar agar) is used again but this time it cross-links and forms a gel
![Page 5: Warmup Discuss with your group what you remember about your molecular gastronomy technique.](https://reader030.fdocuments.net/reader030/viewer/2022032606/56649e8a5503460f94b8f172/html5/thumbnails/5.jpg)
Maltodextrin snow
Maltodextrin can absorb large amounts of fats. When it absorbs the fat the liquid turns into “snow.”
In your mouth the maltodextrin dissolves leaving behind the original ingredient
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Spherification/Reverse spherification
+ Ca2+
Spherification, start with a liquid mixed with alginate and drop into calcium bath
Reverse spherification, start with a liquid that contains a high calcium content and drop into alginate bath
![Page 7: Warmup Discuss with your group what you remember about your molecular gastronomy technique.](https://reader030.fdocuments.net/reader030/viewer/2022032606/56649e8a5503460f94b8f172/html5/thumbnails/7.jpg)
Challenge Specifics
Come in with a plan! Know what you want to do and how you want to do it!
9:30-10:30 Work on Recipe
10:30-11:00 Present your Recipe
11am Judging starts
![Page 8: Warmup Discuss with your group what you remember about your molecular gastronomy technique.](https://reader030.fdocuments.net/reader030/viewer/2022032606/56649e8a5503460f94b8f172/html5/thumbnails/8.jpg)
Presentation
What molecular gastronomy technique did you use? What is the science behind it?
How many calories is your snack and what is the macromolecule breakdown (carbs/proteins/fats)?
How does your recipe impact the nitrogen cycle?
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Judged on each of the following categories
Aesthetics
Nutritional content (calories/macromolecules)
Knowledge of science
Collaboration
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Today
● Practice run of your recipe● Prepare what you want to present at the
cook off if you have time