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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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  • Transcript

    • 1. 21st century eggs, bacon, chips and beans Chris Heathcote interesting2007
    • 2. Hello.
      • I like food.
      • A lot.
      • I want to make things taste better.
      • Some of this involves some chemistry.
    • 3. (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?
    • 4. Deconstruction
      • We can deconstruct ingredients into flavours and textures.
      • Memories.
      • Some ingredients are about the idea or preparations behind it.
    • 5. Reconstruction
      • Then we can put them together in new combinations.
      • Food = taste + texture + presentation.
    • 6. An example
    • 7. EBCB
    • 8. My notes.
    • 9. 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?
    • 10. Deconstructing eggs
      • Yolk, white, shell.
      • Raw, whipped whites, meringue, boiled, fried, poached, scrambled, omelette.
    • 11.  
    • 12. Cyberegg
    • 13. El Bulli
    • 14. WD50
    • 15. Bacon
      • Bacon: Fat, protein.
      • Fried.
    • 16. Bacon
      • Bacon powder, bacon jelly, bacon grease, bacon jam, bacon toast, bacon leather, bacon air, bacon crisp.
    • 17. Powders
      • Fat + maltodextrin.
      • Ground crispy bacon.
    • 18. Chips
      • Taste: potato, fat. Texture: crispy/fluffy.
    • 19. Potato
      • Potato bread, pommes puree, potato crisp, fried potato slice, mash, potato foam.
    • 20. Foams
      • Dairy + liquid + Nitrous oxide = foam.
    • 21. Beans
      • Beans meanz Heinz.
      • (I don’t really like beans).
      • Where is the taste? Mainly in the juice. (it tastes of tomato soup).
    • 22. Spherification
      • Invented by the food processing industry.
      • Discovered by Ferran Adria.
      • Calcium salt + sodium alginate = jelly.
    • 23. Inverse spherification
      • Flavoured liquid + calcium gluconate and calcium lactate + xanthan gum.
      • Bath of water + sodium alginate + sodium citrate.
      • “ Poach”.
    • 24. Reconstructed EBCB
      • Potato “white” + baked bean “yolk”.
      • Bacon “salt and pepper”.
    • 25. 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