Food Texture and Mouth Feel | Lecture 5 (2011)

[Jojirius]

I have a solution for ice that sinks: create a cup out of ice using a mold. With a frozen glass, the cocktail is cooled evenly but the rate of melting will actually decrease because it is a solid block of ice instead of multiple cubes with more surface area touching the liquid. This makes for a smoother, less watered-down cocktail over time. In addition, there is no "ice that hits you in the face". It's built in. :)

[elGastromonkey]

You´re right, by transforming a common food paradigm into a new shape, texture and temperature, it cause surprise and nostalgic feelings. It´s a pówerfull combo, but also rediscovering food culture or making new consepts it´s a meaningfull way of contrasting the other paradigm resource.

[ohmysoulmate]

thanks Harvard to share this great video..

[brancron]

Avante-garde restaurants love to take old ideas and modernize them, but I wish they would spend more time on coming up with their own great new ideas. The latter is of course much more difficult.

[XMuraX]

@brancron That's actually a big debate within the modernist camp of chefs. The general consensus is that if a chef goes completely off the rails and throw the old ideas completely away, then the diners simply can't connect to the dish in any way. The more successful of the modernist chefs are the ones that do updates and alterations to classics of their respective cultures.

[tasgal2]

I wonder how Aquaria serves water, if a customer asks for it.

[OpiatedBliss]

food eatgood, make more happy mouth feel

[christopherb06aol]

Bacon .