Too much?

Gagnaire's totally synthetic dish

Perhaps, I'd say. 

Bacon Torches

Popsci has an interesting piece on using bacon (actually prosciutto) to make a thermal lance and cut up a steel pan. While it may not be my favorite way of consuming prosciutto, it's still an interesting read.

Bacon, the Other White Heat

Read your labels...

Taurine, now a popular name thanks to the energy drink fad, is still under the microscope in some places because its consumption might have some unhealthy consecuences. It's got such a rep that it's been banned in France. Red Bull even went as far as searching for an alternative ingredient in order to sell their drinks in land of Asterix...

One of the habits that have come with the increased use of hydrocolloids in restaurant kitchens is reading labels in the supermarket. If you've never done it, you'll be surprised to find "new" ingredients as Xanthan, Gellan, Alginates and others in your everyday diet (Unless you eat really healthy and natural, that is).

On a recent visit to a friends house, I picked up the can of Baby Formula and was pretty impressed to run into Taurine in one of the ingredients. No wonder mothers complain kids these days are so active...

I know that I should have written to the people over at Mead Johnson to ask about this, but I haven't made the time for this...

That's DOCTOR Adrià for you

Universitat de Barcelona is naming Ferrán Adrià Doctor Honoris Causa. This notion was put forward by the School of Chemistry and seconded by pretty much all the rest. It's the first time a cook receives such a naming from the University.

Naming ceremony will be December the 17th.

From: Directo al Paladar

Electric Emulsions...

If you've read Food for Design, you might have stumbled upon this report. Research has shown that due to water's properties, it is possible to form stable emulsions of water and an oily medium just from electrostatics.

In the conclusions, the researchers state that "Their practical power for manipulating certain systems is not only of interest for (self-) assembly, but also for processes like emulsion production and encapsulation". So I'm guessing it won't be long before someone finds a way to put this into use in kitchens.

"Electrostatic" olive oil caramel, anyone?

Full Article here