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Scientific Kitchen: We All Scream for (Stretchy?!) Ice Cream

Saturday, May 30, 2015
3:00 pm - 5:00 pm

How about some ice cream you can eat with a knife and fork? In this laboratory-turned-ice-cream-parlour, NYU chemist Kent Kirshenbaum and former White House pastry chef Bill Yosses demonstrated the making of the Turkish ice cream known as “dondurma.” It’s an amazingly elastic style of ice cream that uses salep powder, a flour made from an orchid root, and mastic gum, made from tree resin, in addition to milk and sugar. Attendees also learned about the chemical properties that make it melt-resistant and stretchy.

This program is part of the Scientific Kitchen Series—intimate, hands-on workshops behind the scenes of exclusive kitchens and laboratories in New York.

Photograph: Jon Smith


Kent KirshenbaumChemist

Kent Kirshenbaum is a professor in the Department of Chemistry at New York University. He has appeared on the Food Network, the Cooking Channel, the Science Channel, the Discovery Channel, Sid the Science Kid (PBS), and at the Wellington-on-a-Plate Festival.

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Bill YossesChef

William Yosses previously worked as White House executive pastry chef, where he was closely involved with Mrs. Obama’s “Let’s Move” initiative with the goal of reducing childhood health problems related to diet. Other executive pastry chef experience include The Dressing Room in Westport Connecticut, Josephs Citarella in New York City, Bouley Bakery, and Bouley Restaurant.

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