I don’t know the answer to this, but have seen George egg make a cooked breakfast with equipment from a hotel room (iron, kettle and trouser press). I’ll be seeing him cooking with power tools soon, so that seems like science in action to me.
Heston blumenthal does some amazing scientific work with food.
I once had a gin that changed from clear to blue when you added tonic water… I think it was something to do with the quinine mixing with the alcohol but I’d have to look it up! It was magical.
Also, many cocktails with dry ice look very scientific!
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