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Article obtained from Photonics RSS Feed.
The transparent pumpkin pie craze began in 2017 when chefs Simon Davies and Mike Bagale of cutting-edge, three-Michelin-star, Chicago restaurant Alinea created one using “molecular gastronomy,” a modern discipline that challenges the established conventions of cooking.
The pie was made via a complex process to nail down the proper flavor. According to an October 2017 article in Vogue, the chefs used a rotary evaporator to distill a fairly traditional pumpkin pie filling and create a concentrated and translucent extract with which to flavor the gelatin filling. The result is a visually stunning and hopefully delicious conversation piece that can serve as a great segue into a discussion about transparency and optics.