Liquid olives and other chemical tales

In this interesting article from today’s Los Angeles Times, we meet food scientist Ted Russin of CP Kelco, who is working with famous chefs to “dream up new ideas.” If there seems to be a slight Frankenstein-ish component to the story, read on as the article explains how scientist Russin is helping chefs who are “looking for ways to present familiar flavors in new forms, the crux of cutting-edge cooking. CP Kelco makes hydrocolloids such as pectin, carrageenan, gellan gum, cellulose gum and xanthan gum.”

Cutting-edge cuisine = Weird Science. And for their next trick, finding a way to create liquid tarantulas for the Cambodian culinary scene.