Touch of Science, Technology Enhance Traditional Cuisine

Published 12.02.2015

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    Noodles made from apple cider that is gelled with agar agar, a vegetarian gelatin, and piped through tubes, are the centerpiece of a dish that is dressed with apple pieces and cinnamon.Curry coconut mango “foam” is made by processing a warm soup in a cream whipper charged with nitrous oxide.Culinary arts technology student Alex P. Korbich, of Sunbury, left, and culinary arts and systems student Paul R. Herceg, of Chalfont, drop orange soda that has been mixed with sodium alginate into a water/calcium chloride solution to cause “spherification” – resulting in tiny, caviar-like balls …… that are added to ice cream (along with orange zest) for a unique orange Creamsicle-flavored dessert.Another final product: noodles made from white chocolate, paired with blackberry coulis.In their last class before finals, students in a new course, Introduction to the Modernist Kitchen, demonstrated tasty new methods for creating dishes, marrying traditional cooking preparations with science and technology. The culinologists’ products ranged from spaghetti noodles made from apple cider to orange-soda “caviar.” The course is taught by Chef Frank M. Suchwala, associate professor of hospitality management/culinary arts. Some of the processes will be shown at Penn College’s booth at the USA Science & Engineering Festival in Washington, D.C., in April.

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