Comments on: Chefs Speak: Chef Ferran Adria on Liquid Nitrogen

By: Henry Boudreaux

Henry Boudreaux — Thu, 01 Apr 2010 10:37:49 +0000

Chefs Speak: Chef Ferran Adria on Liquid Nitrogen | Savory Tv | Delicious chef recipe videos http://su.pr/8g1Ze1

By: Mario Batali Speaks to Time Magazine, 10 Questions | Savory Tv | Delicious chef recipe videos

Tue, 08 Sep 2009 05:25:39 +0000

[...] thoughts on Ferran Adrià and the dining experience at the restaurant El [...]

By: Gabi

Gabi — Wed, 22 Apr 2009 18:08:17 +0000

I call it Avant-garde Cuisine!

Goes well with experimental jazz.

Gabi @ Mamaliga.

By: Will

Will — Wed, 08 Apr 2009 21:23:58 +0000

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

By: Savory Tv

Savory Tv — Tue, 07 Apr 2009 19:00:11 +0000

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!

By: ella

ella — Sun, 05 Apr 2009 16:31:37 +0000

I think molecular gastronomy has already been overdone. Everyone has hopped on the bandwagon and not always with the customer in mind.

By: sarahjenniferherman

sarahjenniferherman — Sun, 05 Apr 2009 15:27:49 +0000

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!

By: Savor

Savor — Fri, 03 Apr 2009 00:23:37 +0000

I love that we both have ‘savor’ in our title. Your blog and approach is very unique-good going.

By: OysterCulture

OysterCulture — Thu, 02 Apr 2009 23:09:07 +0000

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? =)

By: Savory Tv

Savory Tv — Tue, 31 Mar 2009 19:26:11 +0000

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!