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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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