Here’s a video from Wired Magazine’s Blog of me making carrot caviar.
There is a movement in the cooking world called “Molecular Gastronomy.” The term was coined by Herve This, and become associated with chefs like Ferran Adria at El Bulli, Wylie Dufresne at wd~50, Grant Achatz at Alinea, and Homaru Cantu at Moto. Here is an interesting article in the New York Times.
Essentially, it involves applying scientific techniques and methodologies to the cooking process. One of the interesting results is found in the use of common substances to control the texture of foods, often in surprising ways.
You don’t need a chemistry lab to pull off such effects. Jump on board the Molecular Gastronomy train by making up some carrot caviar in your own kitchen.