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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."

6 of 266 comments (clear)

  1. And for Dessert... by MyrddinBach · · Score: 0, Offtopic

    Atomic Surprise!!

  2. SLASHDOT SUX0RZ by Anonymous Coward · · Score: -1, Offtopic

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    better goatse through chemistry

  3. Foie Gras is some nasty shit... by maillemaker · · 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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    A work that expires before its copyright never enters the public domain and thus enjoys eternal copyright protection.
    1. Re:Foie Gras is some nasty shit... by basic0 · · Score: -1, Offtopic

      That's absolutely disgusting.

      I'm no biologist, but isn't the liver essentially the organ that filters all the toxins out of the bloodstream? Why would you want to eat that in the first place, let alone purposely make it swollen and diseased first? And the way they do it...how is that even legal? You'd be looking at jail time if you did that to a lot of other animals.

  4. I'm a medicinal chemist by HomelessInLaJolla · · Score: -1, Offtopic

    and I like to cook with marijuana. Eat it. In tomato sauce. With noodles. Or rice.

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    the NPG electrode was replaced with carbon blac
  5. Re:WD-40 by HomelessInLaJolla · · Score: -1, Offtopic

    Ai

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    the NPG electrode was replaced with carbon blac