Food Science

We met at the Mott Culinary Labs  for a tour and tasting provided by chemist & chef Mary S. The kitchen was impressive and it was neat to see that they grow their own herbs. She explained some of the science behind cooking, like how the Malliard reaction makes our meat taste yummy! She also explained the field of Molecular Gastronomy and made some special treats using that method that we were able to taste. Her take on peanut butter and jelly with powdered peanut butter and gelled strawberry jam on puff pastry was amazing!