Eggs bacon chips beans for the 21st century
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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.

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 Eggs bacon chips beans for the 21st century Presentation Transcript

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