Wylie Dufresne on his Aerated Foie Gras

An excerpt from "How We Taste" featuring
Dr. Dana Small, Chef Wylie Dufresne, & Peter Meehan on
May 14, 2014 at 7:00pm at UCLA
See the whole thing at
• Dr. Dana Small, Chef W...
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[@Ottuude]

he is so cool

[@MM-ob8ti]

That is pretty cool. Truly science and food. I am getting more and more sucked into the modernist style cuisine now.

[@digitalboomer]

Modernist cuisine has more in common with factory produced food than anyone cares to admit. Xanthan gum, Agar, and the like are ingredients you find in shitty Ice Cream for example. Maybe they'll start adding polysorbate-80 soon so a hollandaise emulsifies better? I'm not against all things modern, but nothing is more beautiful than a protein, some fat, a fry pan and some heat. It's also far more accessible to the common person.

[@roamingthereal4060]

I disagree with literally everything you said. Why are you so scared of hydrocolloids? You're looking at budget ice cream confused while the rest of us are eating dippin dots. I love a good steak as much as the next guy, but until you can make pho in your fry pan, we have nothing to discuss.

[@lukeboss534]

Can someokne please tell me the name of the containers he vacuum seals the foie in or where I can find them

[@Yaya90H]

luke boss vacuum seal container for foie gras

[@esemoish5502]

recipe please!

[@IyearnMusic]

This is cool. Lol kinda sounds like a legit science discovery.

[@MikeTrieu]

I dub thee foiemallow!

[@davidstone6810]

To me, personally, it just looks vile. Pickling was interesting