Perfection
I've always been a bit interested in Molecular Gastronomy. I'm sure cooking is much easier when you understand the physical and chemical process that is going on in the pan. So, I was interested to hear that Heston Blumenthal of Sardine on Toast Sorbet fame had his own prime time TV show (Tuesdays 8PM BBC2). I was even more interested to learn that the series, called Perfection, would at some stage focus on how to make the perfect risotto. Now, obviously whatever risotto he makes won't be good as what I can make, that should really go without saying. Plus, if you read my post on risotto from a couple of weeks back, you already know yourself how to make the perfect risotto. However, one of the things that frustrated me when writing that post was the dearth of information on the internets about the science behind it all. I wanted to be able to tell you precisely what was happening to the rice as you were cooking it and adding ladels of stock. But the fact is I don't know, and I couldn't find out, so I look forward to finding out what Blumenthal has to say on the topic.I got hold of a copy of the first episode and it's quite cool. He made bangers and mash followed by treacle tart and ice cream. We learnt that to make perfect ice cream you need liquid nitrogen. However, because liquid nitrogen is not easy to come by, he suggested using dry ice instead (because the shelves at Tesco have plenty of that stuff!). I'm not normally one to buy "tie in" books, but I saw that the book to accompany the series was only a tenner on Amazon, so I bought it.
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