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