Most of us got our first introduction to Turkish Delight from the Lion, the Witch, and the Wardrobe (mine was the Big Turk candybar). It's a decadent gel of sugar and cornstarch, garnished with pistachios and flavoured with Rosewater. Proof that molecular gastronomy is as old as, well, it's been around a while. From Wikipedia: "Turkish delight, lokum or rahat lokum and many other transliterations (Ottoman Turkish: رَاحَة الْحُلْقُوم rāḥat al-ḥulqūm, Turkish: Lokum or rahat lokum, from colloquial Arabic: راحة الحلقوم rāḥat al-ḥalqūm, is a family of confections based on a gel of starch and sugar. Premium varieties consist largely of chopped dates, pistachios, and hazelnuts or walnuts bound by the gel; traditional varieties are often flavored with rosewater, mastic, Bergamot orange, or lemon. The confection is often packaged and eaten in small cubes dusted with icing sugar, copra, or powdered cream of tartar, to prevent clinging. Other common flavors include cinnamon and mint. In the production process, soapwort may be used as an emulsifying additive." #lokum #turkishdelight #rahatlokum #edmontinliving #URBANYEG #yeg #yeglocal #edmonton #yegneighbourhood #yeg2018pics #yeggers #igyeg #albertaviews #edmontonviews #eatingyeg #theoriginalaaronktaylor #yegeats #yegcooks #yegfoodie #edmontoneats #foodphotography #foodstyling #moleculargastronomy #kitchenalchemy #modernistpantry (at Southeast Edmonton)
