Also creepy-sounding, but not actually harmful or especially weird: sodium stearoyl lactylate, xanthan gum, soy lecithin and more. Read 6 scary-sounding food additives – and what they really are
A bit more on Transglutaminase (a.k.a. "meat glue") from the smart folks at the French Culinary Institute's blog "Cooking Issues"
For dining devotees and fans of innovative cuisine, a reservation at chef Ferran Adria's elBulli restaurant in Roses, Spain is something of a Holy Grail. It's said that there are several million requests annually for the restaurant's 8,000 seats during their dining season - and even those are no longer available.
On July 30th 2011 elBulli - often cited as one of the world's best restaurants - will cease to serve the dining public and instead begin a transformation into a "creativity center" and "think-tank for creative cuisine and gastronomy" which will open in 2014.
For her book The Sorcerer's Apprentices, journalist Lisa Abend spent a season in the kitchen with Adria and his team of chefs and stagiaires to explore and document the dedication, innovation, bravado, sweat and tears it takes to craft the meal of a lifetime.
We spoke with Adria and Abend about process, creativity, fear and what's coming up next.
Chef Richard Blais burst onto the national dining scene in 2008 when his stint on Top Chef allowed him to highlight the innovative cooking style that had earned him a devoted following at BLAIS restaurant in Atlanta. He finished as runner-up, but returned home to open Flip Burger Boutique with his creative culinary company Trail Blais and works with corporations to develop new products and kitchen tools.
As a graduate of the Culinary Institute of America with stints under food world luminaries like chefs Thomas Keller, Daniel Boulud and Ferran Adria, Blais honed his classical skills and now continually seeks to marry them with innovative techniques that borrow heavily from the chemistry lab. He's currently taking shot at the title as a cheftestant on Bravo's Top Chef All-Stars, and his new show Blais Off premieres tonight at 10 ET on the Science Channel.
Blais spoke with Eatocracy about the balance between tradition and technique, the power of nostalgia and his place in culinary history. Oh yeah - and he carries nutmeg in his pocket.
Science! It feeds your head and your belly. Cooking for Geeks author Jeff Potter shows you why you oughta sous vide at the holidays.