The Sorcerer’s Apprentices Contest: Honoring the style of El Bulli

This is the dish that I made when my friend David recently told me about this contest. When I say recently, I mean like yesterday… He casually posted a link on my Facebook wall and said, "I saw this and thought of you! You should enter…" I didn’t just read this post and bang this dish out in my kitchen, there’s a bit more story behind it.

 

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Coconut dry ice sorbet

My friend Donna suggested that I post more videos. Most of the cooking I do is for myself so it’s difficult to be camera man and cook. Tonight for dessert,  I propped the camera up and recorded this video. This recipe/technique is a summer favorite… I will also be submitting it to a cookbook that my company is compiling… I hope you enjoy!


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Videos of Harvard lectures available

Khymos Blog posted a link to a recent series of Harvard lectures about “The Science of Cooking…”

Lectures from some of the greats of modernist cooking:
Lecture 1: Science and Cooking: A Dialogue. Speakers: Harold McGee, Ferran Adria (elBulli), José Andrés (minibar by josé andrés, Jaleo, The Bazaar) with commentary/moderation from Professors David Weitz and Michael Brenner (Harvard).

Lecture 2: Sous-vide Cooking: a State of Matter. Speaker: Joan Roca (El Celler de Can Roca).

Lecture 3: Brain Candy: How Desserts Slow the Passage of Time. Speaker: Bill Yosses (White House Pastry Chef).

Lecture 4: Olive Oil & Viscosity. Speaker: Carles Tejedor (Via Veneto).

Lecture 5: Heat, Temperature, & Chocolate. Speaker: Enric Rovira.

Lecture 6: Reinventing Food Texture & Flavor. Speaker: Grant Achatz (Alinea).

Lecture 7: Emulsions: Concept of Stabilizing Oil &Water. Speaker: Nandu Jubany (Can Jubany).

Lecture 8: Gelation. José Andrés (ThinkFoodGroup, minibar, Jaleo).

Lecture 9: Browning & Oxidations. Carme Ruscalleda (Sant Pau, Sant Pau de Tòquio).

Lecture 10: Meat Glue Mania. Wylie Dufresne (wd~50).

Lecture 11: Cultivating Flavor: A Recipe for the Recipe. Dan Barber (Blue Hill).

Lecture 12: Creative Ceilings: How We Use Errors, Failure and Physical Limitations as Catalysts for Culinary Innovation. David Chang (momofuku).

Free on iTunes!

Check it out!

Videos of Harvard lectures available.