2 Matching Annotations
- Oct 2023
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www.jstor.org www.jstor.org
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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.
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- Jan 2023
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stevenson.ucsc.edu stevenson.ucsc.edu
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The most famous "active" reader of great books I know isPresident Hutchins, of the University of Chicago. He also has the hardest schedule ofbusiness activities of any man I know. He invariably reads with a pencil, and sometimes,when he picks up a book and pencil in the evening, he finds himself, instead of makingintelligent notes, drawing what he calls 'caviar factories' on the margins. When thathappens, he puts the book down. He knows he's too tired to read, and he's just wastingtime.
"caviar factories" brings to mind the OCD doodling of lots of small compact circles, which is what I suspect Hutchins was occupying himself with...
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