21st century eggs, bacon, chips and beans Chris Heathcote interesting2007
Hello. <ul><li>I like food. </li></ul><ul><li>A lot. </li></ul><ul><li>I want to make things taste better. </li></ul><ul><...
(Western) food <ul><li>We’ve conquered pretty much every taste from around the world. </li></ul><ul><li>We’ve pushed curre...
Deconstruction <ul><li>We can deconstruct ingredients into flavours and textures. </li></ul><ul><li>Memories. </li></ul><u...
Reconstruction <ul><li>Then we can put them together in new combinations. </li></ul><ul><li>Food = taste + texture + prese...
An example
EBCB
My notes.
Eggs <ul><li>Eggs are difficult. </li></ul><ul><li>Hard to amplify the flavour, often used for texture changes. </li></ul>...
Deconstructing eggs <ul><li>Yolk, white, shell. </li></ul><ul><li>Raw, whipped whites, meringue, boiled, fried, poached, s...
 
Cyberegg
El Bulli
WD50
Bacon <ul><li>Bacon: Fat, protein. </li></ul><ul><li>Fried. </li></ul>
Bacon <ul><li>Bacon powder, bacon jelly, bacon grease, bacon jam, bacon toast, bacon leather, bacon air, bacon crisp. </li...
Powders <ul><li>Fat + maltodextrin. </li></ul><ul><li>Ground crispy bacon. </li></ul>
Chips <ul><li>Taste: potato, fat. Texture: crispy/fluffy. </li></ul>
Potato <ul><li>Potato bread, pommes puree, potato crisp, fried potato slice, mash, potato foam. </li></ul>
Foams <ul><li>Dairy + liquid + Nitrous oxide = foam. </li></ul>
Beans <ul><li>Beans meanz Heinz. </li></ul><ul><li>(I don’t really like beans). </li></ul><ul><li>Where is the taste? Main...
Spherification <ul><li>Invented by the food processing industry. </li></ul><ul><li>Discovered by Ferran Adria. </li></ul><...
Inverse spherification <ul><li>Flavoured liquid + calcium gluconate and calcium lactate + xanthan gum. </li></ul><ul><li>B...
Reconstructed EBCB <ul><li>Potato “white” + baked bean “yolk”. </li></ul><ul><li>Bacon “salt and pepper”. </li></ul>
Forkbot & thanks <ul><li>Me: chris@ anti-mega .com </li></ul><ul><li>Food:  forkbot.org  (soon, soon) </li></ul><ul><li>Ch...
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Eggs bacon chips beans for the 21st century

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New cooking methods - foams, spherification, and more. Presented with live cookery demo at interesting2007.

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  • Eggs bacon chips beans for the 21st century

    1. 21st century eggs, bacon, chips and beans Chris Heathcote interesting2007
    2. Hello. <ul><li>I like food. </li></ul><ul><li>A lot. </li></ul><ul><li>I want to make things taste better. </li></ul><ul><li>Some of this involves some chemistry. </li></ul>
    3. (Western) food <ul><li>We’ve conquered pretty much every taste from around the world. </li></ul><ul><li>We’ve pushed current techniques, textures and combinations as far as possible. </li></ul><ul><li>How can we make things taste more of themselves? </li></ul>
    4. Deconstruction <ul><li>We can deconstruct ingredients into flavours and textures. </li></ul><ul><li>Memories. </li></ul><ul><li>Some ingredients are about the idea or preparations behind it. </li></ul>
    5. Reconstruction <ul><li>Then we can put them together in new combinations. </li></ul><ul><li>Food = taste + texture + presentation. </li></ul>
    6. An example
    7. EBCB
    8. My notes.
    9. Eggs <ul><li>Eggs are difficult. </li></ul><ul><li>Hard to amplify the flavour, often used for texture changes. </li></ul><ul><li>(if anything, an egg yolk sauce). </li></ul><ul><li>But what about the idea of an egg? </li></ul>
    10. Deconstructing eggs <ul><li>Yolk, white, shell. </li></ul><ul><li>Raw, whipped whites, meringue, boiled, fried, poached, scrambled, omelette. </li></ul>
    11.  
    12. Cyberegg
    13. El Bulli
    14. WD50
    15. Bacon <ul><li>Bacon: Fat, protein. </li></ul><ul><li>Fried. </li></ul>
    16. Bacon <ul><li>Bacon powder, bacon jelly, bacon grease, bacon jam, bacon toast, bacon leather, bacon air, bacon crisp. </li></ul>
    17. Powders <ul><li>Fat + maltodextrin. </li></ul><ul><li>Ground crispy bacon. </li></ul>
    18. Chips <ul><li>Taste: potato, fat. Texture: crispy/fluffy. </li></ul>
    19. Potato <ul><li>Potato bread, pommes puree, potato crisp, fried potato slice, mash, potato foam. </li></ul>
    20. Foams <ul><li>Dairy + liquid + Nitrous oxide = foam. </li></ul>
    21. Beans <ul><li>Beans meanz Heinz. </li></ul><ul><li>(I don’t really like beans). </li></ul><ul><li>Where is the taste? Mainly in the juice. (it tastes of tomato soup). </li></ul>
    22. Spherification <ul><li>Invented by the food processing industry. </li></ul><ul><li>Discovered by Ferran Adria. </li></ul><ul><li>Calcium salt + sodium alginate = jelly. </li></ul>
    23. Inverse spherification <ul><li>Flavoured liquid + calcium gluconate and calcium lactate + xanthan gum. </li></ul><ul><li>Bath of water + sodium alginate + sodium citrate. </li></ul><ul><li>“ Poach”. </li></ul>
    24. Reconstructed EBCB <ul><li>Potato “white” + baked bean “yolk”. </li></ul><ul><li>Bacon “salt and pepper”. </li></ul>
    25. Forkbot & thanks <ul><li>Me: chris@ anti-mega .com </li></ul><ul><li>Food: forkbot.org (soon, soon) </li></ul><ul><li>Chemicals: texturas.com, infusions4chefs.co.uk </li></ul><ul><li>Books: </li></ul><ul><ul><li>El Bulli cookbooks, Ferran Adria et al </li></ul></ul><ul><ul><li>Egg, Lyndsay & Patrick Mikanowski </li></ul></ul><ul><li>Websites: </li></ul><ul><ul><li>Hungry in Hogtown </li></ul></ul><ul><ul><li>Egullet </li></ul></ul><ul><ul><li>Ideas in Food </li></ul></ul>

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