Even though it’s only Wednesday, we’re already thinking about the weekend. The folks over at cenwatchglass must have had the same thing on their minds when they visited the culinary lab of celebrity chef José Andrés.
The researchers there showed off a few food chemistry tricks they’ve designed to add some fun to wetting your whistle. The first one is a little edible gelatin-based boat driven by a few drops of strong alcohol. The second is a “floral pipette,” whose petals are also made of gelatin, which can capture a few drops of liquid that the drinker can sip. They both play with surface tension of liquids to achieve their performance. The former also makes a great swizzle stick if the drinker finds herself sitting in a bar on Pandora in the movie “Avatar.”
Read more about these gadgets here, and click the Read More button to see the C&EN video. If you want to learn more about fluid dynamics and surface tension, go to the website of John Bush, the MIT applied mathematics professor who is one of the cocktail boat’s creators.
With some cute food science innovations, martinis are made even better with tiny alcohol-powered boats that can navigate the high seas of a glass. Chemical and Engineering News visited celebrity chef Jose Andres’ culinary lab to see what other gadgets were adding flare to cocktails.