Word: cooks
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...Ferran Adria, of course, is not just any cook. He is the chef of elBulli, the globally celebrated restaurant about two hours outside Barcelona for which patrons can wait years to secure a reservation - 2 million requests are fielded each year for 8,000 spots. And he's here because he's been hailed as the father of "molecular gastronomy" (a term that does not appeal to him), having invented the technique of reducing foods to their essence, and then transforming the form in which they're presented - flavored foams and the like - techniques now common in high-end restaurants...
...enough to have missed out on the two overflow rooms that offered large-screen projections of the event were advised to watch the live webcast. The draw-card of the evening at the Harvard School of Engineering and Applied Sciences was no rock-star scientist, however; it was a cook...
...inexpensive Spam recipe. I was with Brandon Boudet of Dominick's in Los Angeles when he tried his hand at Spamghetti carbonara, and we were both happy with the way it turned out. I was also impressed with the eight recipes the other chefs submitted. Almost impressed enough to cook them myself. Almost...
...part, of a video demonstration of many of Adrià’s techniques. He focused on textures and the process by which foods could be made into gelatinous, spherical substances. But according to Adrià, food, like language, is about both mastery and invention. “Cooking is a language where we as humans can establish a relationship. Its probably the very first human relationship,” he said. “The more properties [of food] you make new, the more ownership you have over that language.” The event, sponsored by Harvard?...
...Hugh Fearnley-Whittingstall, the author of several cookbooks and host of the River Cottage series on British television, also touts offal as an alternative to prime cuts. Recent episodes of the show included footage of a whole pig being butchered, with Fearnley-Whittingstall demonstrating how to cook every piece of the animal, a practice he encourages...