-
-
Food 2.0: Chefs as Chemists
"In September, talking to an audience of chefs from around the world, Wylie Dufresne of WD-50 on the Lower East Side of Manhattan waxed enthusiastic about a type of ingredient he has been adding to his restaurants dishes.
Not organic Waygu beef or newfound exotic spices or eye of newt and toe of frog, but hydrocolloid gums obscure starches and proteins usually relegated to the lower reaches of ingredient labels on products like Twinkies. These substances are helping Mr. Dufresne make eye-opening (and critically acclaimed) creations like fried mayonnaise and a foie gras that can be tied into a knot."
OK, first of all, Waygu beef is delicious. Second, after reading about all these crazy, artificial things in crappy food (like fast food and the like), is this really what I want out of some fancy, swanky restaurant? "In September, talking to an audience of chefs from around the world, Wylie Dufresne of WD-50 on the Lower East Side of Manhattan waxe... more -
Molecular Gastronomy Failure
I mixed some chemicals and pea juice together and created pea slime.
-
El Bulli | Photoset
El Bulli is a restaurant run by chef Ferran Adrià in Roses on the Costa Brava in Catalonia, Spain. Restaurant Magazine has judged El Bulli the World's Best Restaurant three times - in 2002 and 2006 and most recently in 2007. The restaurant has a limited season from April to September; bookings are taken on a single day in the previous October. Check out the photos because chances are you will never make it there. El Bulli is a restaurant run by chef Ferran Adrià in Roses on the Costa Brava in Catalonia, Spain. Restaurant Magazine has judged El B... more
-
related topics
Molecular Gastronomy
Contributors (8)
Molecular Gastronomy
