Releasing aromas in the atmosphere to complement a dish is a common technique used by molecular gastronomy chefs Grant Achatz, Heston Blumenthal and others to bring sensory experiences to diners. One of the techniques to disperse aromas at the table is dry ice “vapor”.
A delicious amuse bouche to start a meal. The crispy and salty Gruyere tuille pairs perfectly with the sweet candied apricots and coconut bubbles. The coconut bubbles are a creation of molecular gastronomy Chef Grant Achatz of Alinea in Chicago.
Get your fish tank air pump ready for this technique developed by molecular gastronomy Chef Grant Achatz! The “bubbles with air pump” technique consists of injecting air using a fish tank air pump into a liquid with some viscosity. It works great with light syrups and juices.
There is no doubt Grant Achatz is one of the most creative chefs in the world. The 3 hour dinner at 3 Michelin star Alinea restaurant in Chicago is a theatrical experience with exceptional attention to detail. The 20 course journey is packed with flavor and texture combinations, creativity, emotions, surprises, tension and humor.
This is a spectacular molecular gastronomy version of a Philly Cheesesteak sandwich. The “air bread” is crispy on the outside and hollow on the inside. The air bread is then filled with aged cheddar sauce and topped with an ultra-thin slice of Kobe beef.
The multiple temperatures and textures and the aromatic smoked salmon dust that vaporizes in the mouth will definitely surprise your diners. This is an Anti-Griddle recipe but you can inexpensively do this at home with similar results.
The Anti-Griddle is a machine with a cold 1 square foot griddle that dips to a temperature of -34 ˚C (-30 ˚F) and is used to freeze items quickly and to varying degrees of texture. The Anti-Griddle sells for US$ 1199 on PolySience’s website but there is a much less expensive way of obtaining similar results at home.