Pie Science & Fried Fish
Amy Rowat dissects the science of pie for the New York Times, while Harold McGee explains how vodka makes a light, crispy batter for frying fish. Apparently pie crust isn’t the only dough that benefits from a little alcohol!
About Grant Alkin
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Entries by Grant Alkin
10 More Things You Should Know About Pie
/in Science & Food/by Grant AlkinIt’s summer. Berries and stone fruits abound, and so the season of pies continues. And we continue to think deeply about the science of pie. There has been intense interest in pies these past few months: first at the Science of Pie event; next at the World Science Festival’s Scientific Kitchen workshop at Pie Corps […]
Understanding Umami
/in News & Views/by Grant AlkinImagine taking a bite of your favorite food. Is it sweet? Salty? Does it have a sour bite or a hint of bitterness? Maybe even a touch of savory umami? Every time we eat, our taste buds sample these five basic taste qualities. Taste receptors decorating the surface of each taste bud interact with specific […]
Chemophobia & The Myth of MSG
/in What We're Reading/by Grant AlkinChemistry professor Michelle Francl challenges our culture of chemophobia, while Harold McGee addresses some common misconceptions about “Chinese restaurant syndrome” and MSG.
Umami Burger
/in DIY Kitchen Science/by Grant AlkinIf you have ever enjoyed the savory flavor of soy sauce or the rich, full flavor of Parmesan cheese, then you have experienced the taste sensation known as umami. The term “umami” was first coined in 1908 by Dr. Kikunae Ikeda to describe the unique savory taste of seaweed broth [1,2]. Although umami was initially […]
Veronica Trevizo
/in Profiles/by Grant AlkinVeronica Trevizo is the Development Chef at Momofuku Culinary Lab. Veronica hails from California, where she was born in San Diego, attended the California Culinary Academy, and worked at such venues as the Four Seasons in San Diego and the San Francisco establishments Jardinière and Michael Minas. She also spent time working at Spagos in […]
Daniel Felder
/in Profiles/by Grant AlkinDaniel Felder is the Head of Research and Development at the Momofuku Culinary Lab. Dan is originally from Roxbury, Connecticut, and began working in restaurants at the age of eighteen while he was studying at Union College in Saratoga Springs, New York. He moved to New York City and joined the Momofuku team in 2008 […]
Umami & The Momofuku Culinary Lab
/in What We're Reading/by Grant AlkinMark Bittman explores the savory umami flavor of miso, and David Chang shows Gizmodo around his (not-so-secret) secret lab. Stay tuned the next few weeks for lots more about the Momofuku Culinary Lab and the delicious science of umami!
Apple Pie with Peanut Butter Mousse
/in DIY Kitchen Science/by Grant AlkinThe Science of Pie – May 19, 2013 People’s Choice Award Elan Kramer, Caleb Turner (Team “Insert Team Name Here”) This student duo thought outside the box with this creative apple and peanut butter pie. To create the ultimate peanut butter experience, the team experimented with the effect of egg white content on the texture […]
Apple Pie with Vodka Crust
/in DIY Kitchen Science/by Grant AlkinThe Science of Pie – May 19, 2013 Judge’s Favorite Pie Qiaoyi Wu, Qinqin Chen, Michelle Cheng (Team Aπ3) Seeking to perfect pie crust texture, team Aπ3 experimented with different liquids that may impede the formation of gluten protein networks. Gluten gives structure and stability to pie dough, but can also make pie dough dense and tough […]