Tag Archives: flemish

Molecular Gastronomy, Belgian-style

25 Mar

The Food Snob Blog has an excellent report on the Flanders Taste Foundation‘s annual event, where 17 self-styled Flemish Primitives – mostly Michelin starred regional chefs, 15 more guest-chefs, scientists, farmers and food experts gathered for one day. This year they focused on food technology.

Some highlights for me:

  • Cold pasteurisation using extreme pressure

    “By placing shellfish in vacuum-pouches with cold water, then exposing them to six-thousand bars of pressure – such as would be felt sixty-kilometres below sea level (in actuality, an impossible depth) – ‘cold pasteurisation’ was possible. Samples of mussels, clams and cockles were circulated as evidence. More surprising than anything else however was that these were a week old: fished seven-days ago and uncooked – yet still absolutely edible.”

  • A dessert made from deconstructed perfume – in this case, Eternity by Calvin Klein

    “Perfume has so many edible ingredients – flowers, herbs, spices, so the food connection is natural”

  • Using a Nespresso machine to make a beetroot cappuccino with Alpro soymilk, freeze-dried lard, peanut and shellfish(!)

The day finished with Dominique Persoone (The Chocolate Line) and James ‘Jocky’ Petrie (The Fat Duck) “ran the audience through several dramatic displays entailing levitating chocolate disco-balls, bubble machines and an ejaculating cake.”

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