Wrapping Up Modernist Cuisine

Wrapping Up Modernist Cuisine

by | Aug 27, 2012 | Food Industry

The month of August has gone the way of the other months – that is to say that it was packed with crazy adventures, cool experiences, and lots of work. It was also my last month at The Cooking Lab, as I finished my contract on Monday. Ever since finishing the...
Wrapping Up Modernist Cuisine

How to be a good customer

by | Aug 6, 2012 | Food Industry

Avoid sticker shock and other restaurant trauma by getting more information about a restaurant before you dine there.Photo by Paul Alhadef In May, I celebrated one year of professional cooking as a “real” cook, distinctive from individual catering...
Wrapping Up Modernist Cuisine

Carbonated foam

by | Jul 30, 2012 | Food Industry

Carbonation is weird, and I’ve gotten to where I only seek out carbonated beverages when I eat Mexican food or need a vector for my vodka. Though it’s not ground-breaking, I started exploring carbonating fluid gels, based on Russel Karath’s blog post...
Wrapping Up Modernist Cuisine

Best bread ever

by | Jul 16, 2012 | Food Industry

Well-known baker/chef Charlie Van Over and author/chef Priscilla Martel spent one week at The Lab working on some bread recipes. They were some of the most fun and colorful chefs to spend time in our lab. Chef Charlie had developed a specific mixing blade for the...
Wrapping Up Modernist Cuisine

Spheres

by | Jul 6, 2012 | Food Industry

The technique of spherification is essentially a controlled gelling process. At the point where two different foods meet, a membrane forms. In “direct spherification,” alginate, a seaweed-based hydrocolloid, is blended into Liquid A. It reacts with the...