Science in the kitchen.

March 31, 2003 8:25 AM

Science in the kitchen. It's more star trek then home-ec, the cooking of Blumenthal and the legendary Ferran Adria from El Bulli, brings the chemistry set into the kitchen. Egg and bacon ice cream anyone?
posted by ciderwoman (6 comments total)

This place sounds really interesting. I wish I was in the UK so I could get a meal.

The egg and bacon ice cream sounds great.
posted by password at 9:31 AM on March 31, 2003

Ohh, El Bulli, they open just a few months every year and they have a waiting list the size of mount Everest. Not to mention the high bills you'll have to pay...

Anyway, is worth a visit, although this kind of deconstruction cuisine is starting to provoke a backlash in the name of a return to traditional homemade flavours...

My cousin worked there as a practising student and he keeps saying that it is "high precision hi-tech cuisine with an attitude as he has never seen". In the end, cuisine always gains with diversity, so kudos to Ferran Adrià.
posted by samelborp at 9:31 AM on March 31, 2003

the egg and bacon link was borked, so i fixed it.
mmmmmmmm....bacon.
posted by car_bomb at 9:48 AM on March 31, 2003

Reminds me strongly of the books of Harold McGee: On Food and Cooking, and The Curious Cook.

If you really want to learn how to bring together aoili, you need to read McGee.
posted by bonehead at 6:52 PM on March 31, 2003

Also, my favorite ice cream:

1/2 c orange juice (chilled)
1/2 c lemon juice (chilled, fresh is best here)
1 c mashed avocados (I use a hand blender, you want them smooth)
400 mL (~1 3/4 cups) whipping cream
1 1/2c sugar

Mix juices and sugar.
Whip cream to hard peaks.
Fold together with avocados, blending well.
Freeze for at least 6 hours.

Voila! It's my favorite becuse no funky machine is required.
posted by bonehead at 7:12 PM on March 31, 2003

Aaargh!

For my last follow up: 1 c mashed avocados is about two ripe Haas fruits.
posted by bonehead at 7:14 PM on March 31, 2003