30 November 2011

Lip Smacking Science - Crystals, Emulsions, Foams

An absolute treat today, coming out of the Harvard Lecture Series. The talk is lead by Bill Yosses who now acts as the pastry chef for The White House! He is accompanied by Naza Tanesh who achieved the rare feat of working her way around every section of the El Bulli kitchen, but began life in the pastry section.

The lecture focuses on creation of crystals, emulsions, and foams. We see the recipe for how to make El Bullis legendary hot and cold gin drink and let into the secret of how to make a meringue without using any egg whites.

The pair are maybe two of the worlds foremost pastry chefs and as we know many of the techniques used in the pastry section were amongst the first to cross over into the bar world.

With that in mind this is pretty much a masterclass in how to achieve the perfect crystals emulsions and foams.

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