Chefs As Chemists

circletimessquare writes "Using ingredients usually relegated to the lower half of the list of ingredients on a Twinkies wrapper, some professional chefs are turning themselves into magicians with food. Ferran Adrià in Spain and Heston Blumenthal in England have been doing this for years, but the New York Times updates us on the ongoing experiments at WD-50 in New York City. Xanthan Gum, agar-agar, and other hydrocolloids are being used to bring strange effects to your food. Think butter that doesn't melt in the oven, foie gras you can tie into knots, and fried mayonnaise."

Comments

Re:Old old old

[WombatDeath]

I saw some of Heston's latest BBC series. Very entertaining but perhaps not entirely practical - in one of his recipes he made ice cream using liquid nitrogen, and his suggestion for the home enthusiast was to use dry ice instead. I like ice cream as much as the next man, but not to the extent that I'm willing to live through bad 80s disco all over again.

Re:How is this different than a food chemist?

[Curmudgeonlyoldbloke]

About 50 quid a head.

What did you think of these "chemists"?

[iminplaya]

They were delicious!