There was an element of molecular gastronomy in Strunk’s dish as well. The citrus pearls were created with a process that incorporated frozen canola oil, gelatin, grapefruit juice and dry ice. The result: little pearls that perched on top of the crispy oyster. “When the judges bit into it, the pearl popped, releasing a burst of grapefruit flavor, but it never got the oysters soggy,” Strunk explains. She went to a class at NACUFS about molecular gastronomy and is ...

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