Dave Arnold (culinary scientist) + Nils Noren (chef, educator) = Magic Potions: Hydrocolloids.

The previous sentence may seem to be an obscure algebra equation, but they are merely the components that make up one of the French Culinary Institute's below the radar cooking classes. In this two day course, kitchen turns into a science lab of sorts and oozes Dave Arnold and Chef Nils Noren excitement. With dozens of white bottles, each uniquely labeled and filled, you almost feel like you're in a pharmacy rather than a test kitchen.

Chefs from all over the country venture to New York City in order to further their knowledge of the most cutting edge cooking techniques. We're not talking about flambé and soufflés either. The focus: molecular gastronomy, or the use of hydrocolloids. That said, what is a hydrocolloid and what do they have to do with cooking? Literally speaking a hydrocolloid is a long chain of complex sugars called polysaccharides. They are soluble in water with the capability to thicken and form gels, as well as stabilize foams and act as emulsifiers. There are many different types of hydrocolloids that perform different roles according to what purpose the chef desires. This is possibly starting to sound like a chemistry textbook, but in the culinary realm hydrocolloids are on a whole different level.

Many skeptics find that the use of "chemicals" in food is unnatural. by Dave Arnold notes that hydrocolloids have been used in cooking for centuries and are derived from nature: typically plants, seaweed, animals, tree sap and fruit peels. Nothing chemical-y about any of these, no? While some may consider them an additive to foods, hydrocolloids are in fact classified as an ingredient. Husband and wife team and chefs, Alex Talbot and Aki Kamozawa follow this philosophy and are the creators of the online blog, Ideas in Food. Here they share there experiences of cooking with hydrocolloid technologies but with impeccable ingredients.

Both the founders of Ideas in Food. and French Culinary Institute's Dave Arnold solidify that the use of hydrocolloids are used in small amounts without hindering the flavor you are looking to achieve. They actually allow you to attain the structure and mouth feel that most chefs are looking for without taking away the desired taste. Talbot states, "...hydrocolloids are very powerful, so you have to use just a very small amount. You have to be more precise."

Dave Arnold and Chef Nils Noren spend a majority of the morning perfecting the measurements of each recipe that they are to demonstrate. The work table is filled with carefully weighed hydrocolloids (gelatin, sodium alginate, methylcellulose) and liquid solutions. With the addition of light banter between the two instructors, the French Culinary Institute's Magic Potions you to a new world of cooking...with a sprinkling of the chef's humor course.