Download - Eggs bacon chips beans for the 21st century
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21st century eggs, bacon, chips and beans
Chris Heathcoteinteresting2007
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Hello.I like food.A lot.I want to make things taste better.Some of this involves some chemistry.
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(Western) foodWe’ve conquered pretty
much every taste from around the world.
We’ve pushed current techniques, textures and combinations as far as possible.
How can we make things taste more of themselves?
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DeconstructionWe can deconstruct ingredients
into flavours and textures.Memories.Some ingredients are about the
idea or preparations behind it.
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ReconstructionThen we can put them together in new
combinations.Food = taste + texture + presentation.
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An example
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EBCB
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My notes.
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EggsEggs are difficult.Hard to amplify the flavour, often used
for texture changes.(if anything, an egg yolk sauce).But what about the idea of an egg?
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Deconstructing eggsYolk, white, shell.Raw, whipped whites, meringue,
boiled, fried, poached, scrambled, omelette.
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Cyberegg
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El Bulli
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WD50
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BaconBacon: Fat, protein.Fried.
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BaconBacon powder, bacon
jelly, bacon grease, bacon jam, bacon toast, bacon leather, bacon air, bacon crisp.
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PowdersFat + maltodextrin.Ground crispy bacon.
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ChipsTaste: potato, fat. Texture: crispy/fluffy.
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PotatoPotato bread, pommes puree, potato crisp,
fried potato slice, mash, potato foam.
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FoamsDairy + liquid + Nitrous oxide = foam.
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Beans
Beans meanz Heinz.(I don’t really like beans).Where is the taste? Mainly in the
juice. (it tastes of tomato soup).
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SpherificationInvented by the
food processing industry.
Discovered by Ferran Adria.
Calcium salt + sodium alginate = jelly.
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Inverse spherificationFlavoured liquid + calcium
gluconate and calcium lactate + xanthan gum.
Bath of water + sodium alginate + sodium citrate.
“Poach”.
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Reconstructed EBCBPotato “white” + baked bean “yolk”.Bacon “salt and pepper”.
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Forkbot & thanksMe: [email protected]: forkbot.org (soon, soon)Chemicals: texturas.com,
infusions4chefs.co.ukBooks:
El Bulli cookbooks, Ferran Adria et al
Egg, Lyndsay & Patrick Mikanowski
Websites:Hungry in HogtownEgulletIdeas in Food