posted by Nils Noren “Foam is a culinary technique invented by Ferran Adria”. That is what comes up if you look up foam (culinary) in Wikipedia. What about whipped cream (which I happen to like a lot)? Did Ferran invent that? Mousse? Meringue? Don’t think so. By the way don’t get me wrong, this has nothing to […]
Posted by Nils Noren I was fortunate enough to have dinner at Masa, here in New York, the other night. And I was also very fortunate in not having to pick up the check (thank you so much, Christian and Andrea). Chef Masa and his team sure know how to put on a great show. We didn’t […]
Posted by Nils Noren This is the second post in the Glass House project series. If you want to know more about it click here. The topic for this particular discussion was quite an interesting one: attention span. Or in today’s culture, it is more the lack of an attention span that is the problem. […]
Posted by Nils Norén One of the biggest problems with the term Molecular Gastronomy, apart from it not sounding delicious, is that it does not give a fair picture of someone’s cuisine. For example, when I was the Executive Chef at Aquavit, I used quite a few newer techniques. A lot of the times, when […]
