Comments on: The Fat Duck – Molecular Cuisine In England, and a Visit With Friends http://www.thetravelingrichters.com/2008/05/19/the-fat-duck-molecular-cuisine-in-england-and-a-visit-with-friends Learning by Exploring Travel, Food, Culture, Adventure, and More... Wed, 8 Feb 2012 20:52:44 -0400 hourly 1 http://wordpress.org/?v=3.0.4 By: Pu-erh Tea | A Foodie Moment http://www.thetravelingrichters.com/2008/05/19/the-fat-duck-molecular-cuisine-in-england-and-a-visit-with-friends/comment-page-1#comment-7453 Pu-erh Tea | A Foodie Moment Sun, 15 Aug 2010 14:31:22 +0000 http://www.thetravelingrichters.com/?p=133#comment-7453 [...] first introduction to aged Pu-erh Tea was at The Fat Duck restaurant in England a couple of years ago, when I finished my meal off with a nicely brewed chunk [...] [...] first introduction to aged Pu-erh Tea was at The Fat Duck restaurant in England a couple of years ago, when I finished my meal off with a nicely brewed chunk [...]

]]> By: Dan Dolata http://www.thetravelingrichters.com/2008/05/19/the-fat-duck-molecular-cuisine-in-england-and-a-visit-with-friends/comment-page-1#comment-3711 Dan Dolata Fri, 20 Mar 2009 06:42:30 +0000 http://www.thetravelingrichters.com/?p=133#comment-3711 I am a semi-retired professor of chemistry who has long enjoyed applying my chemical knowledge to cooking. I taught my first course on food chemistry back in 1996. It's great to see that the rest of the world is starting to enjoy some of the gastronomy that chemists have known for a long time (I did my first foray into molecular cuisine back in 1976). It's even more wonderful to see that that a few great chefs are expanding the field by adding new techniques. I am writing because it's basically impossible to 'make' liquid nitrogen (LN2) at home, but there are two alternatives. One is to buy a special carrying flask called a Dewar, and to buy LN2 at a welding or medical gas supply place. The other alternative is to utilize a special low temperature chiller based on a special type of refrigeration unit that has been used by NASA and other high tech enterprises. While these mechanical devices can't get quite as cold as LN2 (a chilly -196 C) these chillers can go as low as -140 C. I've been using one to make ultra-smooth ice cream for a while and the success of that has led me to think of developing such a commercial chiller for the food trade, but I don't have a good feel for the market size. If you are interested, please send me an email at dolata@aevumlabs.com and we can discuss ultra low temperature coolers, the chemistry of food, or anything around these topics. Thanks Dan I am a semi-retired professor of chemistry who has long enjoyed applying my chemical knowledge to cooking. I taught my first course on food chemistry back in 1996. It’s great to see that the rest of the world is starting to enjoy some of the gastronomy that chemists have known for a long time (I did my first foray into molecular cuisine back in 1976). It’s even more wonderful to see that that a few great chefs are expanding the field by adding new techniques.

I am writing because it’s basically impossible to ‘make’ liquid nitrogen (LN2) at home, but there are two alternatives. One is to buy a special carrying flask called a Dewar, and to buy LN2 at a welding or medical gas supply place.

The other alternative is to utilize a special low temperature chiller based on a special type of refrigeration unit that has been used by NASA and other high tech enterprises. While these mechanical devices can’t get quite as cold as LN2 (a chilly -196 C) these chillers can go as low as -140 C. I’ve been using one to make ultra-smooth ice cream for a while and the success of that has led me to think of developing such a commercial chiller for the food trade, but I don’t have a good feel for the market size. If you are interested, please send me an email at dolata@aevumlabs.com and we can discuss ultra low temperature coolers, the chemistry of food, or anything around these topics.

Thanks
Dan

]]> By: The Traveling Richters - Learning by Exploring Travel, Food, Culture, Adventure, and More… » Blog Archive » Cooking With Liquid Nitrogen in New York City http://www.thetravelingrichters.com/2008/05/19/the-fat-duck-molecular-cuisine-in-england-and-a-visit-with-friends/comment-page-1#comment-2078 The Traveling Richters - Learning by Exploring Travel, Food, Culture, Adventure, and More… » Blog Archive » Cooking With Liquid Nitrogen in New York City Mon, 08 Sep 2008 04:46:16 +0000 http://www.thetravelingrichters.com/?p=133#comment-2078 [...] of using liquid nitrogen for “cooking” just a few months ago (May 2008), when we dined at The Fat Duck in England. Two of our courses were prepared with LN2 (as liquid nitrogen is called in technical [...] [...] of using liquid nitrogen for “cooking” just a few months ago (May 2008), when we dined at The Fat Duck in England. Two of our courses were prepared with LN2 (as liquid nitrogen is called in technical [...]

]]> By: The Traveling Richters - Learning by Exploring Travel, Food, Culture, Adventure, and More… » Blog Archive » New York City - Cooking and Eating at Aureole http://www.thetravelingrichters.com/2008/05/19/the-fat-duck-molecular-cuisine-in-england-and-a-visit-with-friends/comment-page-1#comment-2050 The Traveling Richters - Learning by Exploring Travel, Food, Culture, Adventure, and More… » Blog Archive » New York City - Cooking and Eating at Aureole Fri, 05 Sep 2008 22:09:21 +0000 http://www.thetravelingrichters.com/?p=133#comment-2050 [...] the world. In the last few months, the Relais & Châteaux restaurants we have dined at include The Fat Duck outside of London and Le Pre Catalan in [...] [...] the world. In the last few months, the Relais & Châteaux restaurants we have dined at include The Fat Duck outside of London and Le Pre Catalan in [...]

]]> By: Mercy Baron http://www.thetravelingrichters.com/2008/05/19/the-fat-duck-molecular-cuisine-in-england-and-a-visit-with-friends/comment-page-1#comment-909 Mercy Baron Thu, 22 May 2008 07:01:15 +0000 http://www.thetravelingrichters.com/?p=133#comment-909 Wow! This was my fave trip report ever! Of course being a hardcore foodie made it a gastronomic delight! Great descriptive text Jake, very well done. I swear I could almost taste what you were describing....thank god for a good imagination! I am a fan of this type of cuisine. I ate a restaurant in Las Vegas called Patina that served our S'mores dessert with a snifter filled with smoke turned upside down. Once it arrived at the table, the server lifted it, fanned it our way and out came the smoke of a campfire...it was awesome! I will have to recommend this place to my ex boyfriend who lives in Croydon in Surrey. Wow! This was my fave trip report ever! Of course being a hardcore foodie made it a gastronomic delight!

Great descriptive text Jake, very well done. I swear I could almost taste what you were describing….thank god for a good imagination!

I am a fan of this type of cuisine. I ate a restaurant in Las Vegas called Patina that served our S’mores dessert with a snifter filled with smoke turned upside down. Once it arrived at the table, the server lifted it, fanned it our way and out came the smoke of a campfire…it was awesome!

I will have to recommend this place to my ex boyfriend who lives in Croydon in Surrey.

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