posted by Dave Arnold
Happy New Year. If you are more interested in a bottle of bubbly than in bubbles, perhaps I can interest you in one of our old posts, a tutorial on how to saber a bottle of bubbly.
Everyone here at Cooking Issues is a huge fan of bubbles. Let’s just say we know from [...]
Entries Tagged as 'carbonation'
Bubbles
December 31st, 2009 · 19 Comments · Sabering
Tags:carbonation·chanpagne·CO2·saber·Sabering
Experimental Cuisine Collective Anniversary Symposium
May 21st, 2009 · 5 Comments · Tech Demo
Posted by Mindy Nguyen
On Monday, Nils participated in the Experimental Cuisine Collective’s symposium, “From Science to Sensation,” discussing how and where science and food intersect. If you’re following us here on the blog or have had the pleasure to dine on a dish that Nils has prepared, then you no doubt have an appreciation [...]
Tags:carbonation·distillation·hydrocolloids·rotovap·vacuum infusion
FCI Student Demo (April 30, 2009)
May 13th, 2009 · No Comments · Tech Demo
Posted by Sophie Brickman
Purpose: Demonstrate how to use technology to improve and expand your dishes
Techniques: Vacuum-infusion, Distillation, Carbonation, Hydrocolloids, Low-Temperature Cooking, Liquid Nitrogen
Menu
Deep-fried scrapple w/ maple-infused cabbage, sauerkraut, and 62°C poached quail egg
Mokume-gane fish with liquid-nitrogen-powdered dill crème fraîche, pressure-cooked mustard seed, pumpernickel toast, Aleppo oil-infused apple and cabbage salad topped with flash-pickled red onion
Sliders [...]
Tags:carbonation·distillation·hydrocolloids·liquid nitrogen·low-temp·rotovap·vacuum infusion
Sous-Vide Intensive
May 12th, 2009 · 6 Comments · sous vide
Posted by Mindy Lvoff
Nils and Dave teach three Advanced Studies courses at The FCI: Hydrocolloids, Harold McGee Lecture Series, and the first class of 2009—Sous-Vide. The two-day Sous-Vide Intensive covers the “what” and history of low temperature and sous-vide cooking (read on for more on why they’re not synonymous), and then spends the majority of [...]
Tags:advanced studies classes·carbonation·flash-pickling·hamine eggs·immersion circulator·liquid nitrogen·low-temperature·meat glue·pressure cooking·texture modification·Transglutaminase·vacuum infusion
FCI Student Demo (February 3, 2009)
May 6th, 2009 · 7 Comments · Uncategorized
Posted by Mindy Lvoff
Purpose: Demonstration of how to use technology to improve and expand your dishes
Techniques: Vacuum-infusion, Distillation (rotovap), Carbonation, Hydrocolloids, Hot Pokerage…
For the February Nils & Dave demo for student and alumni at The FCI, we decided that the theme should be: delicious food… and drink… using technology. Any demo that Nils and Dave [...]
Tags:carbonation·hydrocolloids·Pacojet·red hot poker·rotovap·sous vide·texture modification·vacuum infusion