I was wondering if you could share with us the story behind some of the modern and innovative techniques that a few of your recipes feature. For example, the technique of slow roasting meats at 200-250 degrees Fahrenheit and then searing them at the end, a reversal of the usual order. Also, blanching mollusks in boiling water for a few seconds, as opposed to steaming them open in a covered pan. Did you learn and develop these techniques while working with Ferran Adrià at El Bulli? Also, how do you adapt some of the techniques (especially the long cooking times of slow roasting) to the fast pace of a professional kitchen?
Edited by Brett Emerson, 16 October 2006 - 12:46 PM.