• Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create an account.

  • product-image-quickten.png.a40203b506711f7664fc62024e54a584.pngDid you know that these all-volunteer forums are operated by the 501(c)3 not-for-profit Society for Culinary Arts & Letters? This holiday season, consider a tax-deductible Quick Ten Bucks to support the eG Forums and help us remain completely advertising-free. Thanks to all those who have donated so far!

Sign in to follow this  
Followers 0
pedro

Thanks to Ferran Adrià and his team!

13 posts in this topic

It's been a pleasure and an honor to have Ferran Adrià with us answering the questions asked by eGullet Society members. From the beginning, we've found a warm welcome from everyone on the elBulli team regarding this initiative.

In the afternoon of the most important day of the Q&A, at elBulli's Taller, chef Adrià was hosting a foreign film crew engaged in shooting some videos, This was followed by a large group of cooks from the UK who were visiting the premises, plus phone calls and the development of new dishes. Amidst this continuous flow of activities, Ferran locked himself for several hours in the conference room at the former chapel to answer the questions you submitted. In his own words, this is the room to which they retreat "when everything else has failed" and they need to figure out a solution. We weren't in that critical situation the other day but surely the quiet environment helped in the achievement of the final result.

I'd like to thank also Albert Adrià, who dropped by while the Q&A was proceeding and spontaneously joined Ferra in contributing with his view on the question at hand.

Aintzane, Ferran's assistant, asked me not to disclose her surname. I will respect her desire, but I must say here that all this wouldn't have existed without her help throughout the process. Some months have passed since we first talked, back in early August, but the result has definetely been worth the wait.

Please join me in thanking Ferran Adrià for the time and effort he devoted to spend some time with us. We'll make sure your words reach his eyes.


PedroEspinosa (aka pedro)

Share this post


Link to post
Share on other sites

Chef, Thank you so much for your time and the insights into your creativity and your food that you provided us. I am looking forward now more than ever to visiting El Bulli this summer.

Thanks also to Pedro for doing an extraordinary job in working with Chef Adria' to set this up, translate and convey his nuances.


John Sconzo, M.D. aka "docsconz"

"Remember that a very good sardine is always preferable to a not that good lobster."

- Ferran Adria on eGullet 12/16/2004.

Docsconz - Musings on Food and Life

Slow Food Saratoga Region - Co-Founder

Twitter - @docsconz

Share this post


Link to post
Share on other sites

I'd like to add my thanks to everyone involved. Foremost our thanks go to Chef Adrià and his team for the time they've taken from what we all know is a very busy schedule, and for the effort to communicate the ideas and philosophies that drive elBulli's restaurant and laboratory/workshop. On behalf of both eGullet Society's managers and membership, I'd also like to deeply thank our own Pedro, host of the eG Spain and Portugal Forum. I'm well aware of his dedication to this project and know that it would have come off without his persistence. For that, we're all appreciative. I'd be remiss if I didn't thank all the members who contributed, and that includes those whose very worthwhile questions did not get answered in the short amount of time Pedro and Ferran were able to arrange together. Without these earnest questions, there would be no reason for the session. Last, but not least, I'd like to thank our many member and nonmember lurkers. Knowing you are reading what's on the eGullet Society web site and that we operate both as an interactive medium for some and as a passive media for reading for so many others is also incentive for us to do what we do here. Nevertheless we'd like to invite you all to join us on the eG Forums.

Chef Adrià, this has been a great opportunity for us and you've helped us maximize it, but I'd like to think we can improve the medium of the internet and hope we can invite you back again in the future and extend the potential we have for discussion food and cooking. Thanks again.


Robert Buxbaum

WorldTable

Recent WorldTable posts include: comments about reporting on Michelin stars in The NY Times, the NJ proposal to ban foie gras, Michael Ruhlman's comments in blogs about the NJ proposal and Bill Buford's New Yorker article on the Food Network.

My mailbox is full. You may contact me via worldtable.com.

Share this post


Link to post
Share on other sites

Chef,Thank you so very much for taking time out of your very busy schedule to answer our questions,Your a fascinating chef and a gracious man.I would personally like to thank all the eGullet personnel who made this a reality,your efforts are appreciated(you all just made the Christmas card list!!) Gracias!!

Dave s


"Food is our common ground,a universal experience"

James Beard

Share this post


Link to post
Share on other sites

As an example of one of the "lurkers" to your Q&A, I want to thank you, Chef Adrià, for spending some time with us, starting by asking a great question that turned into one of the best threads we've had on this site, and treating the questions you got so seriously. I did not think I had anything to add to the give-and-take, but it sure was compelling, to say the least! You are a very interesting thinker!

And Pedro's efforts that made this Q&A possible, while ultimately proven not to be superhuman, were truly awesome, using that word in its original meaning. Awesome, awesome! You should get paid for this! :smile:

Share this post


Link to post
Share on other sites

Thank you, Pedro, for pushing this event forward; thank you to everyone who assisted in translating the questions and creating the time and the space for Ferran Adria to answer them; and thank you, Sr. Adria, for agreeing to spend some time with us discussing food, cooking, and your philosophy of gastronomy. I may never get the opportunity to dine at a Fast Good, let alone elBulli, but I found this exchange as satisfying as a ripe tomato with a little salt sprinkled on it (to inject another example of simple "ideal" eating).


Sandy Smith, Exile on Oxford Circle, Philadelphia

"95% of success in life is showing up." --Woody Allen

My foodblogs: 1 | 2 | 3

Share this post


Link to post
Share on other sites

Chef Adrià, it was a great pleasure having you here on eGullet. Thank you for taking time out of your busy schedule to talk with us.

Thank you Bux and pedro for making this happen. I first found this forum via a Google search for "el bulli". Having Chef Adrià join us here is a very exciting "Special Feature" indeed!

Share this post


Link to post
Share on other sites

Chef Adria, thank you for taking the time but also for recognizing the importance of and making use of the internet to reach and interact with so many people.

And to pedro, thank you for all your efforts in making this happen.


"I've caught you Richardson, stuffing spit-backs in your vile maw. 'Let tomorrow's omelets go empty,' is that your fucking attitude?" -E. B. Farnum

"Behold, I teach you the ubermunch. The ubermunch is the meaning of the earth. Let your will say: the ubermunch shall be the meaning of the earth!" -Fritzy N.

"It's okay to like celery more than yogurt, but it's not okay to think that batter is yogurt."

Serving fine and fresh gratuitous comments since Oct 5 2001, 09:53 PM

Share this post


Link to post
Share on other sites

Bravo! Thank you so much for sharing with us.


Deb

Liberty, MO

Share this post


Link to post
Share on other sites

Let me add a few more comments. My primary goal above was to thank Chef Adrià for his time and effort on this project. It's hard to imagine how busy he is even in the off season. elBulli's Taller is an incredible hive of activity with many parallel activities at once. Despite the pull on his attention from all this activity, he locked himself in the conference room, devoting several hours to answering the questions. Thus I felt a great need to express my thanks to him and his team.

On the eGullet side, it has been a team effort. Many people have participated in making this forum a success. Víctor de la Serna (vserna), a well known food writer in Spain, editor of one of the largest newspapers in the country, El Mundo and a member, personally interceded with Juli Soler on our behalf. Many members of the eGullet Society staff and management team added their contributions mostly behind the scenes. At risk of forgetting some names, these come immediately to my mind: Richard Kilgore, Bux, Andy Lynes, Brooks Hamaker, Jason and Rachel Perlow, Robert Brown, Fat Guy, . . . So don't let yourself be fooled by the tip of the iceberg. :wink:


PedroEspinosa (aka pedro)

Share this post


Link to post
Share on other sites

Since I too was one of the "lurkers" who did not post a question, I'd like to thank Chef Adria for his time, effort and interest he took to communicate with us. It is rare to find a famous chef give so much of himself.


WorldTable • Our recently reactivated web page. Now interactive and updated regularly.

Share this post


Link to post
Share on other sites

And here's another grateful lurker who wishes to thank everyone involved. It was fascinating reading. I think I now have a better understanding of Chef Adrià's hopes and enthusiasms.

If the wheels of fate turn in the right direction, here's hoping that I will dine at elBulli in 2006!


Charles Milton Ling

Vienna, Austria

Share this post


Link to post
Share on other sites

Thanks very much, Chef Adrià! I'm grateful for your efforts -- and for your generous, collaborative humanity. We here at eGullet strive to create an informed yet supportive community across our many differences. Your comments about food, cooking, and people are inspiring.

And please do enjoy your sabbatical! You deserve it!


Chris Amirault

camirault@eGstaff.org

eG Ethics Signatory

Sir Luscious got gator belts and patty melts

Share this post


Link to post
Share on other sites
Sign in to follow this  
Followers 0

  • Similar Content

    • By Franzisaurus_Rex
      FOOD BRETHREN!
      I need some advice. I have one last piece of pork belly confit in the fridge. I brined these bitches for about 5 days (brine included pink curing salt), vacuum sealed the squares of pork belly with lard and sous vide them at 158 F for 16 hours. I cooked this on 11/10/16 and its been in my refrigerator since. 
      Here is the general recipe I followed, with some modifications based on my taste: https://www.chefsteps.com/activities/...
      The last piece is still vacuum sealed and submerged (mostly) in lard. Any visible pork only has contact with the bag. 
      It's staring at me. And calling my name.
      I want to deep fry this sucker and have a little date night with the handsome devil I see in the mirror every morning, but the last thing I want is spoiled food. I can't find any conclusive information about how long pork confit lasts for. I've only seen references that duck confit or in general that the confit technique will last for months in the fridge. I have found no sources which directly addresses pork confit.
      Questions/Factors I'm Considering:
      - Does pork confit keep for as long as duck confit?
      - Does vacuum sealing have any effect on the length of preservation?
      - Does sous-vide cooking method affect the length of preservation?
      I know I am probably being a bit paranoid, but I thought I would do my due diligence before taking the plunge, so to speak. Any advice on these questions would be extremely helpful and appreciated!
      The Franzisaurus-Rex
      PS - you should totally make this if you are into sous vide, confit, food, or have any respect for the enjoyment of life. Flash-searing these things after cooking was OUT OF THIS WORLD.
    • By JoNorvelleWalker
      The NY Times has a current article in the science section "A Universe of Bubbles in Every Champagne Bottle".
       
      The article asserts that it is better to serve Champagne at warmer than refrigerator temperatures so that the bubbles are larger and convey more flavor.  Also to serve in a narrow glass.
       
      However Gerard Liger-Belair (who is referenced as an authority in the Times article) points out in his book Uncorked (forward by Herve This) that the colder the wine the more viscous and the more dissolved CO2.  Liger-Belair also prefers a goblet to a flute.  I bought Uncorked after reading about it in Liquid Intelligence from Dave Arnold.
       
      Discuss.
       
    • By weedy
      I made a Gellan based fluid gel that I think is 'too thick'.
      (One could say, I'd like more fluid and less gel!)
       
      Anyone know what the best way, if any?,there is to thin it so I can squeeze bottle it? at the moment it's spoonable but way thick.
       
      Could I add water and blender it again?
      or is there another idea?
       
      thanks in advance.
       
       
    • By Gary Burns
      Hello,
       
      This is my first post here -- apologies if I'm making any mistakes on protocol -- I have spent some time checking prior posts but this seemed the best place to jump in.
       
      I have a 13lb skin-on, loin attached pork belly I'm going to cook for Christmas dinner. Coincidentally I also have an Anova sous vide circulation heater and a new plastic tub with a lid.
       
      The recipes I've saw mostly call for seasoning, a water bath for 36 hours and then a deep or pan fry to crisp. Now I have the setup, and look at the combination of the roast and the container I realize I have some questions about what I'm doing -- I've attached a picture below of what we're starting off with. 
       
      Here are those questions:
       
      The fit seems a little tight to me -- is the container size fine? I was planning on seasoning, tying and double bagging it in large ziploc bringing bags ( water displacement, no vacuum sealer ). I've convinced myself the ziplock method is fine, but is standing the meat vertically in a space close to it's dimension for a 36 hour cook ok? After the 36 hours in water, it is Ok to refrigerate? The main recipe I've been using as a base calls for removing it, shocking it and then removing the liquids for sauce before deep frying -- would it be ok to shock, refrigerate for several hours, then bring to temperature in the bath again before proceeding with browning/bringing to temp? If this isn't a bad idea, how long would you keep in the water bath after refrigeration? Deep frying vs. a quick hot oven? I'll rub baking soda on this, and I'll fry if need be -- but does anyone have experience or thoughts on whether you'd be defeating the purpose of using sous vide in the first place if you just used a suitably hot oven to crisp the skin after cooking sous vide and drying the skin beforehand? I'd prefer not to to do an inside stove top fry for something this large right before dinner if it wasn't sacrificing too much.    
      Thanks for any help, would also be great to hear any other useful advice from anyone that's went through a similar process.
       
      Gary
       

    • By pmilas
      HI guys,
       
      I'm here for a bit of advice. We are building a house (in Croatia, Europe), and finally have a chance to build a kitchen as i want it
      We would like to get a professional combi oven, something like this new Rational (a bit pricey) or this UNOX (better price) so that we have a long term solution for our needs.
      The reason we are going for the professional oven is that, for example UNOX, is cheaper than "home combi ovens" from brands like Miele, Gaggenau, etc. and are much better than those.
       
      Does anyone have any experience with pro combis at home? i have only seen a couple of people, at least on the internet, that have them at home. I guess that setup would not be a problem, because we designed a water inlet and outlet for the oven, and the voltage is OK. is there anything we didnt think of? Will that oven have higher maintananace cost, even if its used only couple of days a week?
       
      Thanks for help
       
      P
  • Recently Browsing   0 members

    No registered users viewing this page.