Harvard SEAS lecture, 11/26/12, David Chang and Carles Tejedor

The lecture was split into three parts: Professor David Weitz gave the science opening and explained why, even though oil+water is opaque, Carles Tejedor’s olive oil gelee is clear. (The opacity is due to the mismatch of index of refraction between oil and water. Water has a lower index of refraction than oil. The sugar in the olive oil gelee increases the index of refraction of water almost to that of oil.)

The second part of the lecture was a short food demo by Carles Tejedor in which he plated oil yogurt (made up of 25% extra virgin olive oil, the yogurt was made pretty via spherification) and some olive oil bread (made up of 50% olive oil, I think he said).

The third and longest part of the lecture was David Chang waxing poetic about microbes. (^_^)
It really wasn’t anything that he hasn’t talked about before, so I won’t bother rehashing it. Just enjoy the pictures below.

As for audience goodies, we got to try the olive oil yogurt with olive oil breadcrumbs. We also got about 1/2 tsp of cashew miso, and three vials of mystery liquid. The first vial was cashew tare (the fermented cashew juice that separates out post-centrifuging). The second was olive “soy sauce, which tasted like salty concentrated olive juice. And the last vial was fermented olive juice which was very bitter to due oleuropein, a chemical compound which naturally occurs in olive.

Continue reading

Harvard SEAS lecture, 9/26/11, Carles Tejedor, Fina Puigdevall and Pere Planagumà

While waiting in line, I met and chatted with Kathy of http://www.kathycancook.com/. Very cool to meet other food bloggers. I have to admit that as much as I like to write posts about food and food related things, I’m terrible about publicizing this blog. I think it’s just a result from my personal wish for some level of anonymity. Or something like that. I don’t know.


The subject of tonight’s lecture was “Exploring thickeners to manipulate mouthfeel” with Carles Tejedor (Via Veneto), Fina Puigdevall and Pere Planagumà (les Coles). Continue reading

Can’t we just pay somebody to write a funny title for this post using “equinox”?

So…we’re having an Equinox shindig on the 29th, though it won’t actually be on the Equinox, it’s ok, because we’re ok. We haven’t decided yet if it’s going to be themed — ALL COCONUT ALL THE TIME?

I am very good at throwing things in a pan and burning them. A master, in fact.

Off-hand, I was thinking it’d be fun to do something way outside my comfort zone , but that’s pretty much everything. If it’s not Italian, Greek, Turkish or Lebanese, I have no idea how to make it and probably don’t have the right tools to cook it either. (“What? You mean you don’t use olive oil in this?”) Oh yea, and I’ll probably burn it.

Asano-mama will now give you all a vocabulary lesson. In Greek, the word for what we call “olive oil” is λάδι, pronounced “LAH-þee” (yes, that’s a þorn). It means oil, not olive oil, just oil, because why the heck would you use anything else? Sickos.