Thursday, March 11, 2010


Had the chance to give a culinary demo today at a food science club meeting.

On the menu:

Mango 'ravioli' (spheres made with sodium alginate + sodium lactate/calcium chloride)

Cherry Coke Caviar (made with sodium alginate/calcium chloride + xanthan gum)

Dry Nutella (made with tapioca maltodextrin)

'Dragon's Breath' coconut quinelles (aerated with an iSi whipper and CO2 canisters, frozen in liquid nitrogen, when eaten a puff of smoke comes out of the eater's nose)

One more week until spring break, then a one week stage at Le Bernardin.

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