background preloader

Welcome to Modernist Pantry - Magical Ingredients for the Modern Cook

Welcome to Modernist Pantry - Magical Ingredients for the Modern Cook

www.salsus.se Curious Cook Nathan Myhrvold Official Site About Modernist Cuisine Welcome to The Cooking Lab, home to Modernist Cuisine. Explore the space where the team does its research, recipe development, photography, and copious amounts of mad science. Modernist Cuisine is an interdisciplinary team in Bellevue, Washington, founded and led by Nathan Myhrvold. The group includes scientists, development chefs, and a full editorial department—all dedicated to advancing the state of culinary art through the creative application of scientific knowledge and experimental techniques. The Cooking Lab is home to a state-of-the-art research kitchen and laboratory that is the backbone of Modernist Cuisine. Stocked with a centrifuge, rotary evaporator, freeze dryer, rotor stator homogenizer, pizza oven, laser cutter, autoclave, and even a soft serve machine, the lab is a culinary wonderland. Dr.

To Live, the Oyster Must Die While Bram piloted the boat back and forth, the lads worked the levers that lowered the dredge. We then towed it along the bottom, before the hydraulics winched it back up again. The dredge is made of nylon mesh and chainmail, and is about three feet across and a foot high. Its trap door opened to dump dozens of oysters onto a shelf on the transom. It was hard work and, while they did it, Bram chatted to me about how glad he was not to have to do it himself any more. It felt a little like sheep farming, if sheep farming were conducted with a giant scoop dangling from a helicopter. It did indeed seem a curiously random business. What the oystermen needed to do to win protection was to systematise this process. It would be a treasure map with a giant ‘X’ marking the spot of every hidden cache of shellfish loot. But finding out how many oysters there are, and where they live, was going to be hard. “There is nothing to say that someone can’t come in and take the oysters.

Albert y Ferran Adrià · Texturas - Lyo·Sabores - Ingenios Home | Produced by Videos and recipes News Exclusive distributors ©elBulli. 2012 | All Rights Reserved | Design | Legal Notice | Site Map chefs Molecular recipies Home » Blog » Gelification New Ocean and Mountain Chef Digilio improvises a new potential dish for his new menu based on an idea he had in mind. A large raviolo made with porcini ... CONTINUE Hot Baileys Ice Cream This hot Baileys ice cream is made using methyl cellulose, a hydrocolloid that has the ability to gel when heated and melts when it starts ... Arugula Terrine Recipe The arugula terrine is made of jellified arugula water using agar agar as the jellifying agent (agar gelification). Balsamic Vinegar Pearls Recipe The balsamic vinegar is transformed into small jelly balls using agar agar and the cold oil spherification method.

People | Eating Bodies Fluid Network Here you will find a list of people connected to the network (eating bodies team in left column and fluid network in the right column), together with contact details and a brief description of current research activities. Eating Bodies Team Annemarie Mol (UvA) What is it to eat? How is ‘eating’ done in ordinary – and extra-ordinary – practice/s? Emily Yates-Doerr (UvA)In response to increased attention toward metabolic illness worldwide, notions of what is ‘good to eat’ have also shifted form. Sebastian Abrahamsson (UvA) Bodies, as we perceive them, are normally bounded in space – they appear to us as whole and impermeable, separated from other bodies and the environment by a boundary that we call the skin. Anna Mann (UvA) How can we think about moments, when food tastes good? Filippo Bertoni (UvA)All life forms are entangled through eating practices. Fluid Network Rebeca Ibanez (Philosophy Institute, CSIC, Madrid)“The route(s) of cholesterol”: Fats in Practice. Like this: Like Loading...

EATAKU MAI LAN - Les Huitres [Vidéo Lyrics]

Related: