Last quarter’s Basics left Cookology members with a desire to discover the present culinary world―rife with techniques pioneered by beloved chefs like Thomas Keller and the molecular gastronomical gurus of our day such as Heston Blumenthal and Grant Achatz.
Inspired by the chefs’ modern signature dishes, the Cookology members put together a sous-vide and basic spherification food lab this past Thursday.
The night started off with a short introduction about the wonders of sous-vide cooking. We then split up our group into different teams, each team packing their salmon fillets and chicken breasts with a variety of ingredient and sear conditions. Taste and texture tests later determined our preferred goodies to bag with the fish and chicken.
To explore basic spherification, the members created cucumber mint caviar and butternut squash soup one-biters. The faces of our tasters betrayed their surprise at the literal explosion of flavors in their mouths. (Not to mention the direct spherification process brought uncanny visual satisfaction to everyone in the room.)
Amusement aside, our Modernist Food Labs will continue the rest of this quarter, and the Essentials classes will begin this coming Monday. Stay tuned, folks!