21st century eggs, bacon, chips
and beans Chris Heathcote interesting2007

Hello. <ul><li>I like food. </li></ul><ul><li>A
lot. </li></ul><ul><li>I want to make things taste better. </li></ul><ul><li>Some of this involves some chemistry. </li></ul>

(Western) food <ul><li>We’ve conquered pretty
much every taste from around the world. </li></ul><ul><li>We’ve pushed current techniques, textures and combinations as far as possible. </li></ul><ul><li>How can we make things taste more of themselves? </li></ul>

Deconstruction <ul><li>We can deconstruct ingredients
into flavours and textures. </li></ul><ul><li>Memories. </li></ul><ul><li>Some ingredients are about the idea or preparations behind it. </li></ul>

Reconstruction <ul><li>Then we can put
them together in new combinations. </li></ul><ul><li>Food = taste + texture + presentation. </li></ul>

An example

EBCB

My notes.

Eggs <ul><li>Eggs are difficult. </li></ul><ul><li>Hard
to amplify the flavour, often used for texture changes. </li></ul><ul><li>(if anything, an egg yolk sauce). </li></ul><ul><li>But what about the idea of an egg? </li></ul>

Deconstructing eggs <ul><li>Yolk, white, shell.
</li></ul><ul><li>Raw, whipped whites, meringue, boiled, fried, poached, scrambled, omelette. </li></ul>

Cyberegg

El Bulli

WD50

Bacon <ul><li>Bacon: Fat, protein. </li></ul><ul><li>Fried.
</li></ul>

Bacon <ul><li>Bacon powder, bacon jelly,
bacon grease, bacon jam, bacon toast, bacon leather, bacon air, bacon crisp. </li></ul>

Powders <ul><li>Fat + maltodextrin. </li></ul><ul><li>Ground
crispy bacon. </li></ul>

Chips <ul><li>Taste: potato, fat. Texture:
crispy/fluffy. </li></ul>

Potato <ul><li>Potato bread, pommes puree,
potato crisp, fried potato slice, mash, potato foam. </li></ul>

Foams <ul><li>Dairy + liquid +
Nitrous oxide = foam. </li></ul>

Beans <ul><li>Beans meanz Heinz. </li></ul><ul><li>(I
don’t really like beans). </li></ul><ul><li>Where is the taste? Mainly in the juice. (it tastes of tomato soup). </li></ul>

Spherification <ul><li>Invented by the food
processing industry. </li></ul><ul><li>Discovered by Ferran Adria. </li></ul><ul><li>Calcium salt + sodium alginate = jelly. </li></ul>

Inverse spherification <ul><li>Flavoured liquid +
calcium gluconate and calcium lactate + xanthan gum. </li></ul><ul><li>Bath of water + sodium alginate + sodium citrate. </li></ul><ul><li>“ Poach”. </li></ul>

Reconstructed EBCB <ul><li>Potato “white” +
baked bean “yolk”. </li></ul><ul><li>Bacon “salt and pepper”. </li></ul>

Forkbot & thanks <ul><li>Me: chris@
anti-mega .com </li></ul><ul><li>Food: forkbot.org (soon, soon) </li></ul><ul><li>Chemicals: texturas.com, infusions4chefs.co.uk </li></ul><ul><li>Books: </li></ul><ul><ul><li>El Bulli cookbooks, Ferran Adria et al </li></ul></ul><ul><ul><li>Egg, Lyndsay & Patrick Mikanowski </li></ul></ul><ul><li>Websites: </li></ul><ul><ul><li>Hungry in Hogtown </li></ul></ul><ul><ul><li>Egullet </li></ul></ul><ul><ul><li>Ideas in Food </li></ul></ul>