Posted by Mindy Lvoff
Remember that butter syrup that we mentioned in our Red Hot Poker post? You know, the one where we emulsified butter and water together with the help of a handy little blend of gum arabic and xanthan gum from TIC Gums (TIC Pretested Ticaloid 310 S). Well, we found that just because [...]
Tags:cocktails·hydrocolloids·TIC Gums·Ticaloid 310 S·vacuum infusion
Posted by Mindy Lvoff
Let’s say, like most of us here, you want to vacuum-infuse at home but don’t have a full vacuum. Dave and team have come up with two solutions for you:
1) Syringe-vacuum
Get yourself a 50cc syringe with a cap vs. needle. Place what you want to infuse into the chamber with the liquid [...]
Tags:vacuum infusion
Posted by Mindy Lvoff
If you missed Dave and the tech team Thursday night at ISI’s Sugar and Whips event, then you’re in serious need of a “Vitamin G” infusion: house-carbonated, celery-infused Tanqueray gin mixed with fresh-squeezed sour orange juice (I dare you to challenge Dave to a citrus-juicing contest), Dolin’s Blanc Vermouth, and a touch [...]
Tags:cocktails·ISI·liquid nitrogen·recreational classes·rotovap·sugar and whips·vacuum infusion·vitamin g
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
Posted by Nils Norén
I have quite a few flavor combinations that I like. Some not so obvious: red beets and coconut. Some more common: apples and curry. I am always trying to find different ways to get my favorite flavor combinations into a dish. The combination of flavors can taste very different depending on [...]
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 [...]
Tags:distillation·liquid nitrogen·Philoctetes·rotovap·sous vide·vacuum infusion
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
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
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