Molecular Cooking in Cuba

Dear Friends
Our colleagues involved in Molecular Gastronomy, at La Havane (Cuba), created a restaurant  
 LA BUENA VIDA
The address is

Calle 46 entre 11 y 9na. No. 917.  Quarter, district: Playa.

 (Avenue 46 between 11 and 9na. Number 917).
Quarter, district: Playa

Telf. (+537) 202 5816

The most significantly Menu is: (in Spanish)
Cocteles con esterificaciones directasCuchara de Cosmopolitan con espuma de limón y salsa de guayaba.Tomates confitados con texturas de Plátano y espumas de ajo y esencia de berenjena.Pisto de vegetales y texturas de maíz con espumas de limón y aceite infuncionado al Romero.Guayaba en su jugo con aceite infuncionado al sabor de las brazas con helado de nuez moscada y caramelo de vinagre bálsamico

The Chef ( Daniel Reyes Liceo ) is Licenciado en Ciencia Alimentarias. He is  working with : MSc. Jesús Escandell, the teacher Físico - Químico and in Sensory Evaluation, and  MSc. Ma. Esther Abreu

From our friends in NYC

Hello all,

    

Since we've had three meetings in a row with three-week intervals, we will wait until Monday, May 20 for our next Experimental Cuisine Collective meeting, on the science of soil.

In the meantime, we wanted to let you know about an event of interest that is taking place at Columbia University on Saturday, April 6, called The New Nordic Cuisine in New York City. It is free and open to the public, running between 2 and 5 p.m. You can find complete information at http://www.columbia.edu/cu/german/symposiums/new_nordic_cuisine.

 

Have a great April, and see you next month! 

 
All my best,

Anne 

----
Anne E. McBride
Director, Experimental Cuisine Collective

From our colleages in Argentina

Para comenzar este abril, con un tema fascinante, lo haremos con una introducción al conocimiento de los sentidos y como nos permiten conocer el mundo que nos rodea.

El sentido de la vista, el olfato, el gusto. Algunas de las interacciones entre ellos, así como las sensaciones táctiles de dolor y frescor. 

El comer como una experiencia multisensorial.

En este encuentro experimentaremos los umbrales de los gustos básicos, la importancia del olfato, el tacto  y algunas interacciones sorprendentes. 

Los esperamos!!!

Cuándo?

Miércoles 10 de abril de 2013  de 19 a 22 hs

Dónde?

ESPACIO AZAI Virrey Loreto 3795, esquina con Charlone, a dos cuadras de Alvarez Thomas y Forest (http://www.espacioazai.com.ar/donde.htm) Buenos Aires, Argentina

Cuál es el costo?

$200.- 

Para realizar la reserva, depositar  $50 en la cuenta (el saldo se puede abonar el día del encuentro)

Banco Río - ASOC ARG DE GASTRONOMIA MOLE

# 029-14685/6 cuenta corriente en pesos

CUIT: 30-70975055-7

CBU: 0720029820000001468568

Enviar por mail el comprobante, a: asociacion@gastronomiamolecular.com 

NO SE REQUIEREN CONOCIMIENTOS PREVIOS

Socios 20% descuento (no requiere depósito para reservar)

Cupos limitados, inscripción sólo por mail previo pago de la seña  a: asociacion@gastronomiamolecular.com (enviar teléfono de contacto al momento de solicitar la inscripción)

Los esperamos !

Mariana y Silvia

Mariana Koppmann y Silvia Grünbaum

Asociación Argentina de Gastronomía Molecular

asociacion@gastronomiamolecular.com

http://gastronomia-molecular.blogspot.com/

http://www.facebook.com/gastronomia.molecular

Next Molecular Gastronomy Seminar in Paris

The next Seminar on Molecular Gastronomy in Paris will be the  15 avril 2013, from 4 to 6 PM, at the Ecole supérieure de cuisine française, Centre Jean Ferrandi de la Chambre de commerce de Paris, 28 bis rue de l'abbé Grégoire, 75006 Paris.
We shall study the question:
Does scumming meat broth improve clarity?

See you then

Funny result

Yes, a foam made from gelatine melts when heated, but imagine that you stabilize it using a coagulating agent?

This is what you can do : in water (or any aqueous solution: orange juice, tea, coffee, meat stock...) dissolve gelatine, then whip while cooling, and you will get loads of foam. When cooled, this foam jellifies.

Now, whip an egg white, and disperse the first foam inside the second one. Heat the whole system in a microwave oven... and you get a foam stabilized by the proteins coagulation.

Reçu de nos amis de NYC

Our March ECC meeting will take place on Monday, March 18, from 4 to 6 p.m. in the Chemistry Department at NYU, room 1003 (31 Washington Place, between Washington Square Park and Greene Street). You will need a photo ID to enter the building.    

Our speaker will be Antonio Ramos of Brooklyn Soda Works. He will talk about recipe development---specifically how his background as a chemist has been helpful in flavor extraction and optimizing processes, and discuss how Brooklyn Soda Works used techniques drawn from

chemistry labs, the culinary world, the beer brewing industry, along with a love of delicious foods to create a line of premium carbonated juices.   

Antonio received his undergraduate chemistry degree at NYU---where he was a student of ECC co-founder Kent Kirshenbaum---and worked for six years as a medicinal chemist at Johnson & Johnson and Sanofi-Aventis before starting Brooklyn Soda Works in early 2010 with his partner Caroline Mak, an installation artist.

 

Please RSVP at ecc032013.eventbrite.com. A link is also posted on our website. If you RSVP and can no longer make it, please let me know right away so that your seat can be released---thank you! 

All my best,

Anne 

----
Anne E. McBride
Director, Experimental Cuisine Collective

From NYC

Dear Friends,
Our American friends go on with Experimental Cuisine Collective :

Hello all,      Our second February ECC meeting will take place on Monday, February 25, from 4 to 6 p.m. in the Chemistry Department at NYU, room 1003 (31 Washington Place, between Washington Square Park and Greene Street). You will need a photo ID to enter the building.     Our speaker will be Rachel Dutton, a Bauer Fellow at Harvard University's FAS Center for Systems Biology, whose lab studies the microbial communities found on cheese. In caves and cellars around the world, communities of microbes colonize the surface of cheese as it ages. While these communities contribute to the aromas, flavors, and textures of aged cheeses, they can also be thought of as ideal model ecosystems to study microbes in their natural environment. With the advent of cheaper and more efficient DNA sequencing technologies, microbial communities can be examined in unprecedented detail. However, these techniques have rarely been applied to microbial ecosystems of fermented foods, and as a result, the exact nature of many of these communities remains a mystery. Dr. Dutton will discuss research in her lab using these DNA sequencing technologies to study community patterns in a collection of over 100 different types of cheese. She will discuss some of the highlights of this study, and the implications for future work and understanding of cheese. She will also discuss how her lab is using in vitro cheese to test models of community formation and interactions between microbes in the lab. Please RSVP at ecc022013b.eventbrite.com. A link is also posted on our website. If you RSVP and can no longer make it, please let me know right away so that your seat can be released---thank you!  All my best, Anne  ---- Anne E. McBride Director, Experimental Cuisine Collective

ABOUT THE EXPERIMENTAL CUISINE COLLECTIVE The Experimental Cuisine Collective is a working group that assembles scholars, scientists, chefs, writers, journalists, performance artists, and food enthusiasts. We launched in April 2007, as a result of the collaboration of Kent Kirshenbaum of the chemistry department and Amy Bentley of the nutrition, food studies, and public health department at New York University with Chef Will Goldfarb of WillPowder. Our overall aim is to develop a broad-based and rigorous academic approach that employs techniques and approaches from both the humanities and sciences to examine the properties, boundaries, and conventions of food. Visit the ECC online at www.experimentalcuisine.com.