Desserts with Chemistry
I just saw this NPR story about the White House pastry chef, Bill Yosses, using molecular science principles in his cooking to pretty amazing effect!
From the article:
It turns out the chef who whips up pies for the president is also a bit of a scientist — calling on knowledge of how to help bubbles hold their shape and how crystals affect chocolate and salt, in the quest for healthier goodies.
You wouldn’t think taste tests would be on the menu, er, agenda when the American Association for the Advancement of Science assembles some of the world’s leading molecular biologists and geneticists and astronomers for a once-a-year look at exciting discoveries.
But White House pastry chef Bill Yosses exchanged his white apron for a bow tie Saturday to talk with scientists about how chefs are changing perceptions of taste.