McGee's article in yesterdays NYT

Anyone tried this yet ? It is very intriguing and I can see many potential uses.

Christina,

For those of us who don't subscribe to the New York Times, would you summarize what the article was talking about?

-Paul W.

I am sorry for not taking the time to elaborate...
The article describes a technique for making sparkling clear, intensely flavored liquids . Something like consomme on steroids . Rather than clarification with egg white, the clarification is done with a small amount of gelatin, freezing, thawing and straining. You can have the essence of any particular fruit or vegetable - he mentioned essence of parmigiano -
without other flavors/fats.

[Robin Garr]

For those of us who don't subscribe to the New York Times, would you summarize what the article was talking about?

<b>Here's a direct link to the article</b>.