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Chefs As Chemists

Posted by kdawson on 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."

2 of 266 comments (clear)

  1. no worse than chopping ... ? by weighn · · Score: 0, Troll

    Eh, no worse than chopping them into serving size pieces. Well, you can choose to believe that the deceased creature can feel this chopping. The rest of us will be over here in the Real-World(TM) wondering why anyone would tortuously force-feed a living creature to deliberately induce liver-disease so that some fat-rich arsehole can enjoy a plate of Foie Gras.
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    Mongrel News all the news that fits and froths
  2. Yet another defender who completely ignores... by maillemaker · · Score: 0, Troll

    ...The whole "FORCE" feeding thing.

    Oh, it's natural. Oh, their livers are /supposed/ to store fat. Oh, they are treated much better than chickens.

    Except we have to cram food down their mouths in the name of making them taste yummy.

    I'm all for eating animals. I'm not for force feeding them to make them taste better.

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    A work that expires before its copyright never enters the public domain and thus enjoys eternal copyright protection.