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 […]
Posted by Mindy Lvoff The Philoctetes Center is an organization that strives to bring together thinkers from various scientific and artistic backgrounds to discuss the processes and factors that influence a final outcome, whether that be technological innovation and artistic expression, or negative outcomes such as violence and genocide. Thought leaders from academic, clinical, and […]
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 […]
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 […]
Posted by Mindy Lvoff Purpose: Find a use for the heavy solids left behind after vacuum-distillation Techniques Used: Rotary Evaporation (rotovap), Vacuum Infusion, Pressure Cooking Add the following to your “must do before I die†list: Try Nils & Dave’s Three Brandy Cheese Course. No, I’m not exaggerating. Just writing about it is evoking a […]
