Chefs Speak: Chef Ferran Adria on Liquid Nitrogen
By
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.)
Similar Posts:
- Chefs Speak: Ferran Adrià on His New Beer, Inedit
- Chefs Speak: Who Owns a Recipe?
- Chefs Speak: Mario Batali and Time
Looks fun to play with! I’ve never had food manipulated with liquid nitrogen, but I’d love to try something some day. I’ll reserve further judgment until then…
Hello!
I am really curious to taste the pistachio truffles cooked in liquid nitrogen. They look so yummy!
I didn’t taste a dish till now, in that way with nitrogen, but why not? Cooking is chemistry always, don’t you?
Cheers!
Gera
Thanks Kelly, grassosalvato86, and Gera for your thoughts!
I think of it this way: while I embrace the idea of rustic, back to basics cooking, I think molecular gastronomy is extremely cool!
And…when you think about it, we’ve been playing with our food since we were infants right? Why stop now!
I love the creativity – this certainly brings new meaning to playing with your food. Now that sous vide is almost passe, will this be the newest must have kitchen accessory? =)
I love that we both have ‘savor’ in our title. Your blog and approach is very unique-good going.
Thanks for visiting my site! What a interesting and informative site you have! As for liquid nitrogen I haven’t used it as of yet, but would love to incorporate into my food in the future!
I think molecular gastronomy has already been overdone. Everyone has hopped on the bandwagon and not always with the customer in mind.
Oyster Culture, I would buy one! I question the food safety of sous vide prepared food, but have been yearning to taste an item prepared that way!
Savor, thank you!
Sarah Jennifer, thank you for visiting!
Ella, having equipment like this in a restaurant kitchen must surely pass on the expense to the customers in some form. Cheers!
Interesting. I heard about this from a friend the other night who actually experienced it in Spain a few weeks ago. He said that more people hurt themselves in the kitchen with pairing knives than with liquid nitrogen.
Definitely haute cuisine, and necessary, I think. It’s like fashion and art, pushing the boundaries of what’s possible via pure theater and expression.
Spain, as the NYT said a few years back, is definitely the new France.
Will
I call it Avant-garde Cuisine!
Goes well with experimental jazz.
Gabi @ Mamaliga.
[...] thoughts on Ferran Adrià and the dining experience at the restaurant El [...]
Chefs Speak: Chef Ferran Adria on Liquid Nitrogen | Savory Tv | Delicious chef recipe videos http://su.pr/8g1Ze1
Hi Guys, well it’s so great to see so much interrest in this, i can’t wait to get my Duwer and nitrogen, already been playing around with the alginates and butane cooking….
Ferran is a food genius thanks for opening up the world of food beond our expectations!!!