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Look who swung by Harvard to talk about gelation: why, it's DC chef José Andrés. Below, the always entertaining Andrés calls the goo around the seeds of a tomato "the most amazing form of gel that you can find in the natural food world," mimes making a strawberry mousse, and basically marvels at the power of gelatin for almost two hours. Go get your food nerd on:
Video: José Andrés at Harvard
· José Andrés at Harvard [YouTube]
· All José Andrés Coverage on Eater [-E-]
· All Harvard Cooking & Science Lecture Series Coverage on Eater [-E-]
