ナショナルジオグラフィックのインスタグラム(natgeo) - 11月30日 21時52分

Photograph by @brianfinke. At The Culinary Institute of America in Hyde Park, students are learning to master a molecular gastronomy technique by making powdered cheese out of goat cheese and cheddar. First the cheeses are liquified in a vacuum sealed hot water bath. Then with the oils extracted, the liquid cheese is solidified with liquid nitrogen, dehydrated, and blended into powder. It's used as a garnish on cauliflower and corn dishes. Featured in "The Science of Delicious" story in the current issue of National Geographic.

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