Cooking For Geeks will cover new ideas in cooking for the hacker, maker, and creative person. By bringing tools, techniques, and ingredients from the science bench to the kitchen counter, this panel will show how to create better food and new experiences at the dinner table.
Questions Answered:
What is Food Hacking?
Who is doing "food hacking"? Famous restaurants?
How do geeks, hackers, and makers differ than normal people in the kitchen?
Is it safe?
What are the food safety requirements?
What is water bath ("sous-vide") cooking?
How do food chemicals like methylcellulose work?
Where do I even get food chemicals like methylcellulose? Or food hacking hardware? Can I build it?
What other hardware hacks can be done to food? (i.e. additive / subtractive processes)
How can I use food hacks to help with every-day cooking?