Molecular cooking

Inside Modernist cuisine

Inside Modernist cuisine

Check out on Youtube how the cutaways were made. Finally, $484.60 9including postage) and after a three month wait Modernist Cuisine has arrived. I’ve bought it so you don’t have to but also to add to my collection of books by Peter Barham, Herve This and Harold McGee that examine the science of cooking, as I mentioned in May. Out of all of them McGee’s On Food and Cooking: The Science and Lore of the Kitchen (which you can buy […]

Modernist Cuisine and how to buy cookbooks

Modernist Cuisine and how to buy cookbooks

There are plenty of reasons to buy Modernist Cuisine: The Art and Science of Cooking. The trouble is that all Australian retailers rip us off so I would, when it becomes available, buy it online If you are unfamiliar with the book, it is the brainchild of former Microsoft chief technology officer Nathan Myhrvold who holed himself up in a 1670 sq m warehouse with assorted chefs, geeks, scientists, cheffy geeks and food journalists to create the definitive six volume […]

Heirloom – one foam too far

Heirloom – one foam too far

Heirloom looks great but the food needs to be simpler. The best French chefs are Japanese nowadays, they say. But they aren’t French they are Japanese. They are just cooking French-style with the addition of Japanese ingredients. Meanwhile, the best French chefs are now open in Japan. They rock. Or at least Michel Bras does, the man who is one of the inspirations for local, sustainable super-natural cuisine several decades before Noma had even been dreamt of. And now this […]

Go to work on a 65/85 egg

Go to work on a 65/85 egg

Ingredients: serves two 2 eggs 4 slices of pancetta (he says thin but the only stuff I could find was round) Herby stuff 100g butter 1/2 an onion. Diced finely. i garlic clove. Diced finely. One cup each watercress and flat leave parsley leaves. One and a half cups baby spinach 25g grated parmesan Salt and pepper to season It’s just cooking not molecular gastronomy. But it is very precise cooking with the help of my new-fangled device, an Auber-WS […]

The recipe for a perfect Yorkshire Pudding (the scientific way)

When is a Yorkshire pudding not a Yorkshire pudding? Yorkshirefolk would say when it’s not made in Yorkshire. But according to one scientist it is when it’s less than 4 inches tall. That’s about 10.24 cm. But somehow Yorkshire puddings don’t seem right metric so let’s stick to a good old-fashioned 4 inches despite this definition coming a good old metric organisation The Royal Society of Chemistry. According to the RSC: “The judgement followed an enquiry from an Englishman living […]

Ferran Adria’s influence on food here now soon

[youtube:http://au.youtube.com/watch?v=ZM8enrRk_1o] Yes, yes, yes, I still haven’t worked out to edit sound on video. But this, from Midsummer House in Cambridge, wouldn’t exist if it wasn’t for Ferran Adria who I interviewed on Monday. He gave me more than my allocated 30 minutes. At least that’s what I think. I was due to see him at 9.45 at The Langham. We started a bit late but when I next looked at my watch walking past Crown it was 10.55. It’s […]

Fresh Wasabi, perfectly cooked salmon. It

Fresh Wasabi, perfectly cooked salmon. It

Fresh wasabi: ugly but health giving Fresh Wasabi with the perfectly cooked salmon. It’s all about chemistry really. I’ve been eyeing-up the fresh Tasmanian wasabi from the potato man at Prahran Market for a while now and finally bought a $10 knob of the stuff. It’s a scrawny, black warty root with diminiative leaves and it came wrapped in some damp paper. It doesn’t look anything special at all but is worth over $300 a kilo. It’s quite difficult to […]

Steel chicken and other recipes

I’m about to embark on the next of my molecular gastronomy experiments with Heston Blumenthal’s roast chicken which will take several days to prepare. But first a survey of other chefs’ approaching to roasting chicken. It is perhaps apprpriate to kick-off with this one which I found in The Futurist Cookbook, first published in 1932. I particularly like Elizabeth David’s opinion on the slim volume as a “publication of preposterous new dishes”. by futurist Aeropainer Diugheroff: “Roast a chicken emptied […]

The future of food and fascism

The future of food and fascism

The future of cooking: In the kitchen at Interlude  A couple of weeks ago I spent the afternoon in the kitchen of Robin Wickens and his chefs at Interlude. He was developing a new lamb dish which involved spraying coffee in the air while eating it (you may recall later that night I sucked on the glass straw). This weekend my account of that afternoon and subsequent meal was published in The Australian. Local chef George Biron points me towards […]