Molecular Gastronomy Research Programme

• Applications of gradient formers in cookery. Graded rather than layered double chocolate mousse? Clever tricks with souffle?
• Scanning EM of knife edges - do knife edges really get bent by use, or do they just wear down?
• The importance of the butter:flour:sugar ratio in crumble. A systematic titration of each component would be carried out, to determine what makes crumble crumble (as opposed to shortcrust, pate sucree, etc). My guess is that sugar is what controls the texture (in terms of chunky vs sandy, at least).