Molecular Gastronomy

BY William Walker

Cape Cod Regional Technical High School

Goals, objectives, and activities

Students will be exposed to the basics of Molecular Gastronomy as well as the techniques, equipment and ingredients used therein. Students will gain an understanding of the physical properties of key food items and ingredients in a way that will meaningfully connect the world of culinary arts to the worlds of physics, biology and chemistry. Students will get to utilize this learning and make connections through hands-on work as well as theoretical backgrounds.

How will the project be evaluated (e.g. how will you gauge its success)

Students will prepare an event meal with a Molecular Gastronomy theme. Students will work in small groups to develop a menu. Students will research recipes from the Molecular Gastronomy cookbook and execute them. Students will serve this food to guests, including the science department, who will receive a special packet explaining the science behind the food.

Benefit to the students and the school

While collaborating with  the science department and the culinary department through a meal and a mutual love of the science of food, students will gain exposure to culinary techniques, ingredients and equipment that would ordinarily not be taught outside of a college level class. Students will be able to be part of a trend in the culinary world that has turned molecular gastronomists like Feran Adria & Jose Andres into international celebrity chefs. Students will also have an opportunity to explore their creative side while having fun.

Budget (Please detail how funding will be used. Itemize as appropriate.)

Molecular Gastronomy introductory cookbook: $22.46

Modernist Cooking Made Easy: Getting Started: An Introduction to the Techniques, Ingredients and Recipes of Molecular Gastronomy

Chemicals and small tools: $179.00

Molecular Gastronomy Premium Kit:

Molecular Gastronomy Tool Set

*Precision Digital Scale (0-600gr), 1 PH Paper Indicator (1-11), 1 Silicone mold

*13 ingredients: Sodium Alginate 3oz, Calcium Chloride 3.5oz, Calcium Lactate Gluconate 3oz

*Sodium Citrate 4oz, Xanthan Gum 2.5oz, Agar Agar 2oz, Tapioca Maltodextrin 2oz,

*Glycerin Flakes 2oz, Soy Lecithin 2oz, Gellan Gum 2oz, Methylcellulose F50 2oz, Iota Carrageenan 3oz, Kappa Carrageenan 3oz

Immersion water Circulator for Sous-Vide Cooking $199.95

SousVide Sansaire Sous-Vide Immersion Circulator

Food Sealer for sealing food in bags to cook sous-vide:  $79.99

FoodSaver V2244 Vacuum Sealing System

Food Saver Roll for sealing food for cooking sous-vide: $9.87

Food Saver 11″ Roll

11″ x 16′ roll

*Multi-ply material prevents freezer burn

*Specially designed channels block oxygen and moisture to maximize air removal

*BPA free

*Simmer and microwave safe

Totals: $491.27

 

Timeline of Project (when will you do the project, if applicable.)

I would anticipate doing the Molecular Project with the Senior and Sophomore students over the course of two-weeks in March. From Monday March 9th through Friday March 20.

*Attached below is the Student Scholarship Application from the Class of 2014.

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