I’ve been assaulted by all sorts of great food related things to indulge in and I think you should indulge as well:
International Journal of Gastronomy and Food Science
Dry technical white papers on high end gastronomy? You know me too well. This is the first edition in a type of publication that is long overdue. Want to learn about priprioca and its contributions to gastronomy? How about the recipe to Mugaritz’ edible stones? It’s here.
For the next three months, Grant Achatz’ Next Restaurant will feature a 30 course meal from the recipes of Ferran Adria that he created at elBulli. I was lucky enough to get a ticket on the opening week to what is literally the hottest reservation on Earth at the moment. With thousands of people vying to get in, how did I manage to pull off the impossible?
A rap battle, of course.
My old band mate was telling me about this guy he knew who is really into the same kind of cooking I’m into and that I should get in contact with him. I was caught up in other things and forgot about it. Last month, this guy, who we will now call Chris, contacted me and suggested we meet and talk food. It turned out that indeed, Seattle had yet another home cook passionate about Modernist Cuisine. He has a centrifuge, a liquid nitrogen dewar, immersion circulators, chamber vacuum sealers, the works. Plus, something I don’t have: a rotary evaporator. A chance for distillation? Yes, let’s do this.
I’m reading (and cooking) through that massive tome that is Modernist Cuisine, and am currently at Book Two: Techniques And Equipment, Chapter Eight: Cooking In Modern Ovens, Section One: Cooking With Moist Air. It is here they put their first sentence that is entirely in italics: “Humidity governs the temperature at which food actually cooks“. This is an important point, and helps understand why things are cooking the way they are, down to your particular oven and location. This is covered in Book One on the physics of heat and water. The basic takeaway is that transferring heat from air into food is more even and efficient when water vapor is condensing onto cooler food. For example, onto a roast chicken. Let’s observe.