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Molecular Gastronomy
Sugar Editorial Picks
All the News That's Fit to Eat — Sept. 10, 2008
- Oodles of noodles: Ramen is having its moment in the spotlight. — The Oregonian
- Are the presidential candidates what they eat? — Boston Globe
- French Laundry's Thomas Keller on culinary opportunities.
Yummy Link: Spherification 101
If you are interested in learning more about molecular gastronomy — cooking with scientific processes — check out Spanish chef Jose Andres' explanation of spherification. It's the process of reshaping liquids into edible spheres that burst when you bite into them. — Star Chefs
Does The Next Iron Chef Feel Too Much Like Top Chef?
To my surprise, I was riveted by last night's episode of The Next Iron Chef. In week two, the first challenge focused on simplicity — creating a single bite of food — while the other involved innovation in the form of so-called molecular gastronomy. This science-inspired form of cooking, practiced by Wylie Dufresne of WD-50, involves strange equipment and chemical ingredients such as xanthan gum.
Definition: Xanthan Gum
Xanthan Gum A stabilizer that is produced from fermented corn sugar. It's used as a thickener for things such as salad dressings or dairy products and is a key ingredient in molecular gastronomy (think of all of the foams you're seeing on menus). Xanthan gum is also often used as a substitute for wheat gluten in order to add volume to bread and other gluten-free baked goods.
Other Search Results
Momofuku's David Chang Talks Sabbaticals and San Francisco
We've always been huge fans of New York chef and restaurateur David Chang: He was Sugar's pick for Best Restaurant Chef of 2008. By fusing innovative flavor combinations and haute kitchen techniques with casual dining, the Momofuku overlord revolutionized the restaurant scene in America.
What's most refreshing about Chang, however, are his irreverent demeanor and unapologetic opinions.
Star Chefdom: Does It Affect a Restaurant Kitchen?
Should a diner expect to find a renowned chef in the kitchen the night he pays a visit to an acclaimed restaurant? That's the question molecular gastronomy superstar Grant Achatz poses in his latest guest post for the Atlantic. Achatz, the mastermind behind Chicago restaurant Alinea, addresses the concern, reassuring diners that they shouldn't be too disappointed when the chef isn't in the kitchen the night they dine.
Top Chef Masters: Episode 2
Although there's been speculation about the winner of Top Chef Masters, the second episode was full of its own excitement. Competitors from Top Chef season 2 were judges for a vending machine quickfire and the contestants, who included Elizabeth Falkner and Wylie Dufresne, had to create a tropical island themed meal fit for the creators of Lost. Did you watch?
Meet Top Chef Hopeful Richard Blais
We've introduced you to the next set of Top Chef hopefuls, however we've been lucky enough to get to know a few of them better. You already met Andrew, and today we'd like to present Richard.
Richard Blais is already known in the industry as being innovative and adventurous.
Ferran Adrià: El Bulli Staff Is Well-Fed
Ever wonder what the staff at the world's most renowned restaurant eats? If you're certain that El Bulli's family meals are studies in foie gras and osetra caviar, think again.
According to Gourmet, molecular gastronomy master Ferran Adrià prefers to serve his staff classic dishes.
All the News That's Fit to Eat — April 9, 2008
- Watch out world, Moscow's gone molecular (gastronomy that is). — Wall Street Journal
- Celebrate Spring with a menu that shows off all the season has to offer. — San Francisco Chronicle
- As students' palates grow more sophisticated, colleges are making their dining halls more gourmet.
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