FREE Experimental Cuisine Demonstration at the Secret Science Club
When I was little, I was slightly horrified and confused when my grandma poured 7Up into our pancake batter. She just told me that it made the pancakes fluffier. And like most grandmas on food-related matters, she was right. (And she made them shaped like bunnies, so they were doubly delicious). I’ve continue to use this little trick, and I get equally confused looks when I tell people there’s beer in the cupcakes. It’s the only thing close to a mad science experiment I’ve done in my kitchen, until I test out this recipe I have for liquid nitrogen ice cream or replace my Pyrex measuring cup with a graduated cylinder.
Or I can skip making a mess in my kitchen and just go to the Secret Science Club tomorrow night. Their guests at their monthly meeting at the Bell House are Kent Kirshenbaum and Will Goldfarb. Together, they founded the Experimental Cuisine Collective to investigate the science and conventions of food. Their talk tomorrow will focus on the difference between kitchen chemistry (chemical reactions that result in souffles and shit) and molecular gastronomy (modifying an apple so it tastes like a grape), how science helps the average eater and the nutritional value of chemicals. They also promise to concoct something mysterious on stage. I hope it’s a slice of pie in pill form or a pancake so fluffy that it doubles as a blanket.
The Secret Science Club with the Experimental Cuisine Collective
The Bell House
149 7th Street between 2nd and 3rd Avenues [Gowanus, Brooklyn]
Tuesday, April 13, 8pm, doors at 7:15pm