August 21, 2007

Adrià´s Chemistry 101

Always a master of selling, something, renowned chef Ferran (and Albert) Adrià has come up with a kit that does things to food - although I´m still not sure what. The name of the kit translates more or less to "Basic Spherification" and contains four different cylindrical containers that hold the secret to creating different textures in food, something that Adrià has mastered to perfection. From what I can understand both from his own web page and an article from today´s El País, is that it gives users the ability to "gel" liquids into the form of different spheres by submerging them in different substances. The resulting spheres might be the size of caviar, eggs, or raviolis. The gels can then be manipulated into different forms, creating your own Bulli-esque creations, as well as modified by other substances from the kit that can be used to correct the amount of acidity, for example. In addition, there is another line called "Surprises" which contains options such as "Fizzy" (used to create effervescence), and "Crumiel", which creates crunch. The price of the kit is 55 euros and I must confess that I am dying to try it.
Considering both how fascinating, complicated, and artistic this all sounds, my suggestion would have been for Ferran Adrià to use his space at this year´s Documenta (contemporary art exposition in Kassel, Germany that takes place every 5 years), to demonstrate these techniques, instead of disillusioning thousands of people with his promised participation in the festival, which in the end only consisted of putting his restaurant El Bulli on the exposition map, thus gaining free publicity with zero effort. Put that in your liquid and gel it.


Anonymous said...

Yuhu!!! 3 in a week! Good Girl!!! BTW, Do you think that the Spherification of the Avodka is gonna happen someday???? :)

gastronomican said...

I think that it is something that we should definitely study VERY closely

Related Posts Plugin for WordPress, Blogger...