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Crazy Science

post #1 of 6
Thread Starter 

My new exec chef is into all the crazy science stuff...I'm good with maltodextrine but some of this other stuff I just don't have the experience any ideas would be great!!!

post #2 of 6
There are some great books you could check out that'll probably excite you and explain a lot about what does what. Alinea, the fat duck, and eleven Madison park are really amazing. Also any if feran Adria's el bulli books.
post #3 of 6
Quote:
Originally Posted by alaminute View Post

There are some great books you could check out that'll probably excite you and explain a lot about what does what. Alinea, the fat duck, and eleven Madison park are really amazing. Also any if feran Adria's el bulli books.

 



Alaminute knows what's going on, I have all those books, also Harold McGee and Herve This have books that are great also for reasoning of the ingredients.
post #4 of 6
What Einstein Told His Cook pt 1 and 2

Good books
post #5 of 6
Just hang in there and allow the chef to teach you his techniques. I spent six months reading books and books about molecular gastronomy and experimented with it in a kitchen that I worked in that didn't have any chefs who were experienced with what I was doing. I was semi successful with things I tried and unsuccessful with others. Since then I have moved, I know work at a restaurant that uses some of the most advanced techniques ever used. Because these guys are so brilliant, they have taught me the techniques that I once thought were super difficult. They are all super easy once you have worked around people that know exactly what they are doing. One of my biggest surprises is that these guys don't even use as many chemicals as I would have imagined. It's pretty crazy to see what's possible with a candy thermometer, sugar, gelatin, slipat and various silicone molds. Having proper expensive tools also help ex. Paco jet, circulators, nitrogen, refractor and a huge imagination. Good luck!
post #6 of 6

El Bulli and mcGee books are great insight and instructive read. If you can afford it - or have a chance to borrow it - the Modernist Cuisine covers just about every modern technique. And old ones as well. I strongly suggest it for every chef - interested about crazy science stuff or not.

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