There are lots of weird recipes in the ever evolving world of molecular gastronomy. One example that I found that may be practical are edible candles. In a restaurant in London, England, the bread is served with a candle made from beef fat, gelatin, spices, and vinegar. When guests first arrive at the restaurant, they don’t know that the candle with their bread is an edible part of the meal, but then are surprised that they are supposed to dip their bread in the candle drippings. I think that it adds a nice touch to the dining experience.
The candle is specifically made using beef tallow, which is beef fat that has been cooked down and the impurities have been removed. You can make this at home by using this fat mixture, twine, molds, gelatin, and spices.
This may not be the craziest example of molecular gastronomy, but I think that this is an easy and fun way to change up the ways that we traditionally eat bread and butter. For a different flavor, you could even use bacon fat!
While doing research for different creations in molecular gastronomy, I began to wonder if advancements in the science of food can be used to solve problems for the world. Maybe we could use certain techniques to make healthier food more palatable and accessible to more people. Or even create something that can be easily transported to help food scarce countries around the world.
Sources:
https://www.sheknows.com/food-and-recipes/articles/1094311/beef-tallow-candle/
https://coastpacking.com/recipes/garlic-infused-edible-tallow-candles/