The new favorite snack food of sideshow performers and certain fringe religious groups? Nothing quite that dangerous, but instead a clever bit of molecular gastronomy involving potato stock, potato starch, and a slow-dried gel.
Molecular Gastronomy is the love child of cooking and science. Using its principles, you can produce chemical reactions with edible ingredients and create some pretty amazing results. Here's how it works and a few ideas to put it into practice.
This crunchy lychee glass with micro flowers was the result of a series of tests I ran to make flower paper and flower glass in multiple ways. The resulting flower glass was crunchy and the flavor of the lychee paired perfectly with the micro flowers.
Hamid Salimian, Diva at the Met chef, serves the ‘glass’ potato chip as part of an amuse bouche. He puts a dab of creme fraiche on a plate or stone, tops it with chopped chives and finishes with a heap of rasped truffles and the glass potato.