clock menu more-arrow no yes

Filed under:

José Andrés: Behold the Jiggly Power of Gelatin

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-]

Sign up for the Sign up for the Eater newsletter

The freshest news from the food world every day