Liquid Spherification: A Demonstration of Molecular Gastronomy
Thomas Gosnell Hall - A-Level Atrium, Lower
Have you ever thought about eating your drink? Want affordable caviar? With a few common food additives, we can turn any liquid into membrane-bound droplets that still taste just as good. This technique is used by professional chefs at Michelin Star restaurants across the world. Stop by the College of Science for a demonstration.
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