Cooking
Photo credit: ©Intellectual Ventures/Modernist Cuisine
Are you curious about the modern techniques and ingredients often lumped under the controversial term "molecular gastronomy?" While I never ate at El Bulli or Alinea, and I don't have copies of Nathan Myhrvold's Modernist Cuisine I can't help but wonder if cutting edge techniques have the ability to make food taste significantly better. And although I've yet to invest in the equipment to cook sous vide, I have enjoyed reading Harold McGee's On Food and Cooking which has taught me a bit about food science.
This Thursday April 5th, the Exploratorium is hosting After Dark:Gastronomy from 6-10 pm. It will be a true hand's on experience for those with curiosity when it comes to the modern techniques and ingredients that utilize our understanding of science. Modernist Cuisine’s head chef and co-author Maxime Bilet and SeattleFoodGeek blogger Scott Heimendinger will demonstrate how tools such as centrifuges and homogenizers and ingredients like hydrocolloids and emulsifiers are used in culinary applications. Cooking for Geeks author Jeff Potter will also be on hand, and will demonstrate sous vide techniques with eggs.
Join me and lean how to make fruit juice “caviar," liquid nitrogen ice cream and find out if you are a “super-taster” (and if that's a good thing to be). Tickets are $15.
Exploratorium @
The Palace of Fine Arts
3601 Lyon Street
San Francisco, CA
- Gastronomica Turns 10
Gastronomica is where food meets culture and the arts. It is not a cooking magazine and it might not even make you hungry, but it will certainly feed your brain and your senses. It's deep and provocative, not something mindless to skim through in...
- Top Chef: The Quickfire Cookbook Review
On the TV show Top Chef, contestants create dishes to impress the judges often with limited resources of time or money or ingredients. From a viewer's perspective, the biggest problem with the show is that you can't taste the food. Still I love...
- What Makes A Good Cook?
A recent entry from Craigslist Food Forum with names removed to protect the identity of the posters: What makes a good cook? . . . passion . . . Intuition . . . A curious nature... . . . restraint . . . sensuality, creativity, good hands.... . ....
- Meet Darius Somary
Meet up-and-coming chef Darius Somary. Darius was a successful market researcher for over ten years before leaving the corporate world and going back to school, graduating from Le Cordon Bleu Culinary Arts Program at the California Culinary Academy....
- The Chemistry Geek's Guide To Salting Popcorn
Theodore Gray revels in borderline catastrophic chemical reactions, at least when he's not building a wooden Periodic Table Table that has compartments filled with pure samples of each element (where possible). His latest sodium-fueled stunt? Salting...
Cooking
After Dark:Gastronomy
Are you curious about the modern techniques and ingredients often lumped under the controversial term "molecular gastronomy?" While I never ate at El Bulli or Alinea, and I don't have copies of Nathan Myhrvold's Modernist Cuisine I can't help but wonder if cutting edge techniques have the ability to make food taste significantly better. And although I've yet to invest in the equipment to cook sous vide, I have enjoyed reading Harold McGee's On Food and Cooking which has taught me a bit about food science.
This Thursday April 5th, the Exploratorium is hosting After Dark:Gastronomy from 6-10 pm. It will be a true hand's on experience for those with curiosity when it comes to the modern techniques and ingredients that utilize our understanding of science. Modernist Cuisine’s head chef and co-author Maxime Bilet and SeattleFoodGeek blogger Scott Heimendinger will demonstrate how tools such as centrifuges and homogenizers and ingredients like hydrocolloids and emulsifiers are used in culinary applications. Cooking for Geeks author Jeff Potter will also be on hand, and will demonstrate sous vide techniques with eggs.
Join me and lean how to make fruit juice “caviar," liquid nitrogen ice cream and find out if you are a “super-taster” (and if that's a good thing to be). Tickets are $15.
Exploratorium @
The Palace of Fine Arts
3601 Lyon Street
San Francisco, CA
- Gastronomica Turns 10
Gastronomica is where food meets culture and the arts. It is not a cooking magazine and it might not even make you hungry, but it will certainly feed your brain and your senses. It's deep and provocative, not something mindless to skim through in...
- Top Chef: The Quickfire Cookbook Review
On the TV show Top Chef, contestants create dishes to impress the judges often with limited resources of time or money or ingredients. From a viewer's perspective, the biggest problem with the show is that you can't taste the food. Still I love...
- What Makes A Good Cook?
A recent entry from Craigslist Food Forum with names removed to protect the identity of the posters: What makes a good cook? . . . passion . . . Intuition . . . A curious nature... . . . restraint . . . sensuality, creativity, good hands.... . ....
- Meet Darius Somary
Meet up-and-coming chef Darius Somary. Darius was a successful market researcher for over ten years before leaving the corporate world and going back to school, graduating from Le Cordon Bleu Culinary Arts Program at the California Culinary Academy....
- The Chemistry Geek's Guide To Salting Popcorn
Theodore Gray revels in borderline catastrophic chemical reactions, at least when he's not building a wooden Periodic Table Table that has compartments filled with pure samples of each element (where possible). His latest sodium-fueled stunt? Salting...