I am all about technology, deconstruction, and science in the kitchen. Some would say my kitchen is like a test lab. From fun with anti-griddles and liquid nitrogen to games with whipped cream siphons and orb baths, there is always something innovative and borderline "crazy" going on.
My team and I come up with some pretty badass concepts and recipes, but damn--some things that chefs (or food scientists) are doing around the world blows my mind! Did you know that a chef in Chicago is using a African fruit compond to "trick" aka block the dinner's bitter, sour and spicy tastebuds, leaving only sweetness? Its called "Flavor Triping"? Or that a Harvard professor invented a fishbowl-shaped devise that turns food into a breathable vapor. The best part? it only costs a whopping $100! Can you say "Birthday Present"?
David Edwards' Le Whaf
Speaking of toys, I absolutely love window shopping at www.cuisinetehnology.com. Talk about a kid in a candy store, some of this stuff blows my mind! From sous vide circulating baths to rotary evaporators, this website has it all (and then some). My favorite new find is the handheld smoker which comes with favored wood chips. With this bad bad boy you can some anything from an oyster to chocolate! Check out The Smoking Gun in action below as they smoke a bloody mary! Yes, a bloody mary!
Okay, that bloody mary looks good, but it ain't got nothing on Chicago chef Grant Achatz's new experimental cocktail lounge—there's no bar, no bartenders (chefs do the mixing) and each drink comes in a custom-designed glass. Check out how Food and Wine mag breaks down this one-of-a-kind drink!
Strong Spirits Similar to aManhattan, the base of the drink is a mix of rye, Carpano Antica Formula sweet vermouth, and bitters (two kinds: orange and Angostura).
Fruity Mixers White verjus (tart grape juice) and Berry Meritage tea, a blend of raisins, rose hips, hibiscus and currants add complexity.
Bespoke Glassware The sides of the custom "porthole" vessel, created by Martin Kastner of Crucial Detail, come off so chefs can add large ingredients like citrus peel and mint sprigs.
Flavor Boost Chef Craig Schoettler, who created the Blueberry, adds mint, vanilla and fruit (citrus zest, pomegranate, blueberries and strawberries).
Slow Steep "The cocktail changes over time," says Schoettler, who serves it with a small glass, so the final pour is much sweeter than the first.
This blog post is already sparking some creativity in me! Time to hit the test kitchen!
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