Science - September 13, 2007

Cassata Chefs

A female assistant from the audience helps amateur chef Geert van Duinhoven to make caramel from sugar, cream and butter, known in chemistry as the Maillard reaction. Van Duinhoven and his kitchen partner Erik Heijmans, both Wageningen alumni, gave a workshop Molecular Gastronomy for Beginners on Tuesday 11 September at LA13.

After an introductory talk, members of the audience were invited to help the cooks as they explained the chemical reactions involved in making mayonnaise, marinating meat and adding herbs to flavour bland foods like cucumber and lettuce.