eggs bacon chips beans for the 21st century
DESCRIPTION
New cooking methods - foams, spherification, and more. Presented with live cookery demo at interesting2007.TRANSCRIPT
21st century eggs, bacon, chips and beans
Chris Heathcoteinteresting2007
Hello.I like food.A lot.I want to make things taste better.Some of this involves some chemistry.
(Western) foodWe’ve conquered pretty
much every taste from around the world.
We’ve pushed current techniques, textures and combinations as far as possible.
How can we make things taste more of themselves?
DeconstructionWe can deconstruct ingredients
into flavours and textures.Memories.Some ingredients are about the
idea or preparations behind it.
ReconstructionThen we can put them together in new
combinations.Food = taste + texture + presentation.
An example
EBCB
My notes.
EggsEggs are difficult.Hard to amplify the flavour, often used
for texture changes.(if anything, an egg yolk sauce).But what about the idea of an egg?
Deconstructing eggsYolk, white, shell.Raw, whipped whites, meringue,
boiled, fried, poached, scrambled, omelette.
Cyberegg
El Bulli
WD50
BaconBacon: Fat, protein.Fried.
BaconBacon powder, bacon
jelly, bacon grease, bacon jam, bacon toast, bacon leather, bacon air, bacon crisp.
PowdersFat + maltodextrin.Ground crispy bacon.
ChipsTaste: potato, fat. Texture: crispy/fluffy.
PotatoPotato bread, pommes puree, potato crisp,
fried potato slice, mash, potato foam.
FoamsDairy + liquid + Nitrous oxide = foam.
Beans
Beans meanz Heinz.(I don’t really like beans).Where is the taste? Mainly in the
juice. (it tastes of tomato soup).
SpherificationInvented by the
food processing industry.
Discovered by Ferran Adria.
Calcium salt + sodium alginate = jelly.
Inverse spherificationFlavoured liquid + calcium
gluconate and calcium lactate + xanthan gum.
Bath of water + sodium alginate + sodium citrate.
“Poach”.
Reconstructed EBCBPotato “white” + baked bean “yolk”.Bacon “salt and pepper”.
Forkbot & thanksMe: [email protected]: forkbot.org (soon, soon)Chemicals: texturas.com,
infusions4chefs.co.ukBooks:
El Bulli cookbooks, Ferran Adria et al
Egg, Lyndsay & Patrick Mikanowski
Websites:Hungry in HogtownEgulletIdeas in Food