Chefs As Chemists

Posted by kdawson on Tuesday November 6, 2007 @08:31AM from the you-want-agar-agar-with-that dept.

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."

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And for Dessert... by MyrddinBach · 2007-11-06 13:09 · Score: 0, Offtopic

Atomic Surprise!!
Foie Gras is some nasty shit... by maillemaker · 2007-11-06 13:40 · Score: 0, Offtopic

http://www.goveg.com/feat/foie/

What a despicable thing to do to an animal just to make it tastier to eat.

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