Heston Blumenthal on how to cook asparagus
I recently ran into this short video by Chef Heston Blumenthal, of The Fat Duck fame, which I think is part of the BBC show he used to have.
With all the hype surrounding molecular gastronomy, I think this is a good example of what this concept really means. It is just about having proper scientific knowledge about how and why the ingredients we used are modified by the techniques we apply to them while cooking. Making it about foam, air, gels and all the other stuff is, I think, smoke and mirrors.
If you are interested in Molecular Gastronomy, or knowing more about what happens to food when we cook it, I suggest you check the excellent book On Food and Cooking by Harold McGee.
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Comments
Hi, I came to your blog through eGullet. I've been reading and liking what I see. But I have to comment on this video. I know good 'ol Heston is a really good cook, and I enjoy watching him, because he explains things ibn a way that anybody can understand. However, of course the esparragus cooked in fat with added herbs and truffles will taste better than just plain boiled. Don't you think he could've done the same experiment without adding extra extra flavors and aromatics?
Posted by: Carlos Garcia | October 18, 2006 2:18 AM