From flexible butter to flexible foie gras – when cooks turn to science
Its uncanny how, at times, stories seem to emerge on a specific theme all at once. In the Science section of the New York Times today, Kenneth Chang looked at how some famous chefs are turning to those strange sounding ingredients, usually found in processed foods, to develop new dishes. I was familiar with the molecular cooking of Homaro Cantu at Moto, but the thought of a knot of foie gras on a plate is certainly intriguing. Hydrocolloids seem to be at the crux of this fascination with redefining how foods are cooked, reprocessed and presented in fine dining. Click here for a slideshow on what’s in the works with Chef Wylie Dufresne at WD-50 restaurant in New York.