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  1. Oct 2023
  2. www.jstor.org www.jstor.org
    The Kitchen as Laboratory: Reflections on the Science of Food and Cooking on JSTOR
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    1. watkinnt 16 Oct 2023
      Water immobilization is a cool thing! The simplest way to accomplish it is by freezing. But can you think of how water might be immobilized (so to speak) at temperatures above freezing, say at 50°F (10°C)? Think Jell-O and a new process that mimics caviar and you have two methods that nearly stop water in its tracks.

      I learned that science and cooking is always connected. Even if we don't think about it in every day life like when water evaporates or freezes it is chemistry. But what I found most interesting that I learned is how water immobilization works, or to put it more simply the science behind Jell-O. When you add gelatin to water it traps the water molecules in place which creates the sort of liquid and solid hybrid we find with Jell-O.

      VEGA, CÉSAR, et al. “SPHERIFICATION: Faux Caviar and Skinless Ravioli.” The Kitchen as Laboratory: Reflections on the Science of Food and Cooking, edited by César Vega et al., Columbia University Press, 2012, pp. 25–32. JSTOR, http://www.jstor.org/stable/10.7312/vega15344.9. Accessed 16 Oct. 2023.
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