Word: yolks
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...ingredients, inventing new techniques. For the Flögels and El Bulli's 48 other customers that July night, the result of all that investigation and inspiration took the form of spherified olives that, when put in the mouth, exploded with a gush of intensely flavored olive oil. The liquid yolk of a quail's egg came wrapped in a hard, burnished shell tasting of candy. Citrus pulp turned into a tangy risotto...
...Fascinating as they all were, it was really my friend whom I got to know that day—his cooking skills were a new side to him that I had never seen in high school physics. Even when we lost an eggshell in the pan and broke the yolk trying to fish it out, it didn’t matter. We both laughed...
...inventing new techniques. For the Flögels and El Bulli's 48 other customers on Monday night, the result of all that investigation and inspiration took the form of "spherified" olives that, when put in the mouth, exploded with a gush of intensely flavored olive oil. The liquid yolk of a quail's egg came wrapped in a hard burnished shell tasting of candy. Citrus pulp turned into a tangy risotto. An utterly normal-looking raspberry, dotted with wasabi, turned out to be crisp and fragile on the outside, and bursting with hot juice on the inside...
...think I haven't tried to poach eggs because I want to keep them special. As a kid, I'd wake up excited whenever my grandmother was in town, knowing she'd prepare two perfectly poached eggs for me--dark yolk oozing across shiny soft whites, soaking into lightly toasted bread--something my mom never got right. This was Jewish suburbia in the '70s; a decent poached egg was as close as we ever got to a madeleine...
When chefs started hauling lab equipment into their kitchens, one item they found they couldn't live without was a $1,300 immersion circulator, which allowed them to find and maintain the exact temperature at which egg whites and yolks begin to set. A slow-poached egg-- say, at 143°F for 90 minutes-- is that rare, perfect synthesis of greenmarket and high tech. When cracked open, the thing spills out ludicrously egg-shaped and ridiculously soft, the yolk suspended between raw and cooked, the cloudy white freed from that slight rubberiness I never knew bothered me until...