"Methyl cellulose is a compound that turns to a firm gel when it is heated. For this reason, many bakeries mix it into their pie fillings to ensure that they don't spill out of their pastry shells when cooking. But, the molecular gastronomers have found a more exciting use for it in their restaurants: hot ice cream! This is done by mixing a standard ice cream base with methyl cellulose (1.5% of the total recipe) and submerging a scoop filled with the liquid into a pot of hot water. The hot water causes the ice cream to go hard. This is served immediately and as the ice cream cools down, it melts! Pictured above is hot cauliflower ice cream."
"Imagine a bowl of steaming prawn noodles – made almost entirely with prawns and including no flour (the prime ingredient in noodles). This is the type of food you can produce using Transglutaminase ("meat glue"). Transglutaminase breaks down the cells of meat and basically turns it to a mush that can be piped or shaped. It is used in commercial food for binding meats together (as in hot dogs and sausages) but it really comes to life in the hands of modern chefs. Pictured above is a plate of shrimp noodles by Wylie Dufresne, chef of New York's avant-garde restaurant wd-50."
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