US: Food 2.0: Chefs as chemists - (New York Times)
November 6, 2007 – 7:19 pmIn September, talking to an audience of chefs from around the world, Wylie Dufresne of WD-50 on the Lower East Side of Manhattan waxed enthusiastic about a type of ingredient he has been adding to his restaurants dishes, hydrocolloid gums obscure starches and proteins usually relegated to the lower reaches of ingredient labels on products like Twinkies.
The story says these substances are helping Mr. Dufresne make eye-opening (and critically acclaimed) creations like fried mayonnaise and a foie gras that can be tied into a knot.
The story says that chefs are using science not only to better understand their cooking, but also to create new ways of cooking. Elsewhere, chefs have played with lasers and liquid nitrogen.
Restaurant kitchens are sometimes outfitted with equipment adapted from scientific laboratories. And then there are hydrocolloids that come in white bottles like chemicals.
Xanthan gum, for instance, a slime fermented by the bacteria […]
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