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Now a key player in Albert Adrià and Grant Achatz’s kitchens, the OCOO Double Broiler has the potential to be the next sous vide. But the device has long been a staple in households across Asia.
— by Charlie Friedman: “Close, but we actually put the bananas in the Korean machine.”
In the main dining room of Albert Adrià’s flagship Barcelona restaurant, Enigma, you guess what you’re eating. For the most part, I was wrong. A table of chefs seated next to me didn’t fare much better. When a stamp-sized frozen bite on the edge of a large, otherwise empty plate turns out to be squab liver paté, it can throw even the best palates for a loop. But this time I was confident. “It’s like black garlic, but with a banana,” I ventured, taking a bite of the jet black mini banana served skin-and-all teetering on the rim of a bowl filled with dark caramel and a swipe of foie gras mousse…
Image courtesy of OCOO Europe
April 23, 2019