Cooking Issues

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Entries Tagged as 'distillation'

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 […]

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"Food for Thought" – Nils & Dave host the Philoctetes Organization at The French Culinary Institute

May 15th, 2009 · 1 Comment · Tech Demo

Posted by Mindy Lvoff The Philoctetes Center is an organization that strives to bring together thinkers from various scientific and artistic backgrounds to discuss the processes and factors that influence a final outcome, whether that be technological innovation and artistic expression, or negative outcomes such as violence and genocide. Thought leaders from academic, clinical, and […]

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FCI Student Demo (April 30, 2009)

May 13th, 2009 · Comments Off · 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 […]

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