Pulling out the old charcoal barbecue from the garage and grilling hamburgers, steaks, and corn is an American tradition on the Fourth of July. Just make sure you save room for the Oregon blue cheese chocolate cake for dessert. Seriously, it's a recipe scientifically guaranteed by the modern art of molecular gastronomy to please your palate, as our Tech News writer Jeffrey Perkel recently found out.
A George Foreman Grill, a Few Steaks, and A Vegan
Biology’s Dark Passenger
Kristie Nybo, Ph.D.
When Stan Hazen began to pursue the connection between TMAO, bacteria, and the development of heart disease, he started with the purchase of a George Foreman grill, a few steaks, some eggs, and recruiting a vegan to eat an eight-ounce steak in the name of science. Read more...
Rotisserie Hybridization Apparatus
Construction of a Rotisserie Hybridization Apparatus
How do you make an inexpensive hybridizer for washing membranes for Southern, northern, western, and northwestern analysis? With repurposing parts from a retail barbecue rotisserie motor, of course. Learn how...
Papaya Sprinkled with Freshly Grated Parmesan Cheese
The New Molecular Gastronomy, or, a Gustatory Tour of Network Analysis
Jeffrey M. Perkel, Ph.D.
On a hot afternoon in June, Jeff and his family sat down to sample three dishes. Raspberry and kalamata olive tapenade with lemon zest and balsamic vinegar on crostini with prosciutto; chunks of papaya sprinkled with freshly grated Parmesan cheese and seared with a torch; and Oregon bleu cheese chocolate cake topped with a bleu cheese and cream cheese frosting. Which ones tasted surprizingly good (as predicted by science)? Find out...