Experimental Cuisine Collective Anniversary Symposium

Posted by Mindy Nguyen On Monday, Nils participated in the Experimental Cuisine Collective’s symposium, “From Science to Sensation,” discussing how and where science and food intersect. If you’re following us here on the blog or have had the pleasure to dine on a dish that Nils has prepared, then you no doubt have an appreciation […]

FCI Student Demo (April 30, 2009)

Posted by Sophie Brickman Purpose: Demonstrate how to use technology to improve and expand your dishes Techniques: Vacuum-infusion, Distillation, Carbonation, Hydrocolloids, Low-Temperature Cooking, Liquid Nitrogen Menu Deep-fried scrapple w/ maple-infused cabbage, sauerkraut, and 62°C poached quail egg Mokume-gane fish with liquid-nitrogen-powdered dill crème fraîche, pressure-cooked mustard seed, pumpernickel toast, Aleppo oil-infused apple and cabbage salad […]

Sous-Vide Intensive

Posted by Mindy Lvoff Nils and Dave teach three Advanced Studies courses at The FCI: Hydrocolloids, Harold McGee Lecture Series, and the first class of 2009—Sous-Vide. The two-day Sous-Vide Intensive covers the “what” and history of low temperature and sous-vide cooking (read on for more on why they’re not synonymous), and then spends the majority […]

FCI Student Demo (February 3, 2009)

Posted by Mindy Lvoff Purpose: Demonstration of how to use technology to improve and expand your dishes Techniques: Vacuum-infusion, Distillation (rotovap), Carbonation, Hydrocolloids, Hot Pokerage… For the February Nils & Dave demo for student and alumni at The FCI, we decided that the theme should be: delicious food… and drink… using technology. Any demo that […]