CIA culinary science program teaches the fundamentals of food

12/2/2013 | Daily News (New York)

At the CIA's campus in Hyde Park, N.Y., students explore new frontiers in technology and cooking that could reinvent the way kitchens operate in the future. "It makes you a better chef to understand why kitchens function the way they do, and how changes happen," said Kaylah Cowan, a CIA student from Sacramento, Calif. Among the CIA’s current research: using pressure cookers for no-stir risotto, how to measure an actual pinch of salt and changing the surface shininess of chocolate.

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