Times Higher Education
In one of my incarnations I am involved with chefs and food writers who are interested in using science to improve gastronomic techniques. At a conference with this group at Erice in Sicily, the subject of jellies came up, and I started to think just how alcoholic one could make a jelly. The answer was “very alcoholic indeed”, and eventually I succeeded in making inflammable jellies, as the above story shows. Read article online | View image of article
Do you have any video of that? I’d like to find out more details.
Sorry, no video. Also it didn’t really work too well in that the gel melted – really needed a more appropriate gelli ng agent