Archive for March, 2009
Chefs Speak: Chef Ferran Adria on Liquid Nitrogen
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From the restaurant elBulli in coastal northeast Spain, Chef and culinary genius Ferran Adria speaks about innovative uses of liquid nitrogen in their restaurant kitchen. He demonstrates techniques using this creative scientific method to produce sorbets made from alcohol and pureed pistachio truffles. A featured interview as part of a series for Fora Tv, this video features molecular gastronomy at it’s finest.
Haute cuisine or epic fail? What are your thoughts on chemistry in the kitchen? Amazingly cool or an inappropriate leap from food as nature intended? We’d love to hear your thoughts, let us know in the comments!
(Note: for mere mortals, elBulli is almost impossible to get in to, as the restaurant is only open for 6 months per year with space for 8000 seats in total. Each year, there are half a million applicants for the 8,000 seats.)
Vintage Chef Video: Mad Slicing Skills!
Posted by: | CommentsOk, we admit it, while waiting for our amazing video camera to become a reality, after reviewing thousands of chef videos, we are becoming quite the chef video critics. And, while learning how to hone skills by watching cooking videos can be fun inside itself, there is something to be said for amusement value while watching. Which is, by the way, why we love watching Average Betty videos!
Again, we digress! Tonight we’ve stumbled upon Archive.org, which is an amazing library of both new and public domain vintage videos. So, we thought, hey, why not have a vintage chef videos collection? Just to mix it up once in a while?
This video is hilarious, it’s a vintage unnamed chef infomercial of a crazy WC Fields type wannabe with some mad slicing skills, shilling for a 12 piece cutlery set. A must see!!
Chef Lidia Bastianich, Spring Snow, and Asparagus with Eggs
Posted by: | CommentsChef Lidia Bastianich, of the PBS cooking series “”Lidia’s Italy”, celebrates spring and asparagus in this video filmed in the spring snow! She prepares a simple breakfast or brunch of asparagus with eggs, scallions, olive oil, salt and pepper, served with a side salad.
Her asparagus tips? Lidia says to choose stalks that snap easily rather than bend, and she prefers the skinnier stalks to the fatter ones, for a more intense flavor. She shaves the outside of the bottom of the stalks with a peeler, as they tend to be tough and fibrous.
The written recipe is here.
