When short-order chefs sprinkle seasoning on food it’s all too easy to get the quantities wrong. Now Horst Zerbe of Quebec, Canada, and Fadia Al-Khalil of New Jersey are patenting a solution (US 2003/44511).
A thin edible film made from cellulose and corn or potato starch is soaked in oil containing measured amounts of flavourings such as pepper or garlic and then dried and stored.
Just before the food is cooked, the chef wraps it in the film and moistens it. The starchy material immediately begins to disintegrate and release the flavouring. Half a minute into the cooking process,…
