Comments on: Tips for the Surviving Top Chef Contenders http://sidedish.dmagazine.com/2008/11/20/tips-for-the-surviving-top-chef-contenders/ SideDish is a food-related discussion among editors at D Magazine about the Dallas-Fort Worth dining scene -- everything from good meals to bad service, kitchen gossip to restaurant news, chefs’ secrets to culinary trends. Bon appetite. Sat, 21 Nov 2009 21:19:51 -0600 http://wordpress.org/?v=2.8.4 hourly 1 By: tinkekrbell http://sidedish.dmagazine.com/2008/11/20/tips-for-the-surviving-top-chef-contenders/comment-page-1/#comment-6761 tinkekrbell Fri, 21 Nov 2008 02:53:24 +0000 http://sidedish.dmagazine.com/?p=2564#comment-6761 Fabio's recipe is on the top chef web site. Fabio’s recipe is on the top chef web site.

]]> By: Anon http://sidedish.dmagazine.com/2008/11/20/tips-for-the-surviving-top-chef-contenders/comment-page-1/#comment-6755 Anon Thu, 20 Nov 2008 22:43:33 +0000 http://sidedish.dmagazine.com/?p=2564#comment-6755 He used a technique pioneered by Spanish Chef Ferran Adria (who doesn't do this anymore). Basically, you have a gelling agent that you add to the olive puree (most likely sodium alginate) that will only gel in the presence of a calcium compounds. So you make a "bath" of water with calcium chloride dissolved in it. You drop the puree into the mixture and the outside gels (since only the outside is touching the calcium) while the inside stays liquid. It is a fairly old technique in "molecular gastronomy" but still a viable one. Its the same way that chefs make "caviar" like with tea, pea puree, etc. You just make the drops smaller. He used a technique pioneered by Spanish Chef Ferran Adria (who doesn’t do this anymore). Basically, you have a gelling agent that you add to the olive puree (most likely sodium alginate) that will only gel in the presence of a calcium compounds. So you make a “bath” of water with calcium chloride dissolved in it. You drop the puree into the mixture and the outside gels (since only the outside is touching the calcium) while the inside stays liquid. It is a fairly old technique in “molecular gastronomy” but still a viable one.

Its the same way that chefs make “caviar” like with tea, pea puree, etc. You just make the drops smaller.

]]> By: Katie http://sidedish.dmagazine.com/2008/11/20/tips-for-the-surviving-top-chef-contenders/comment-page-1/#comment-6753 Katie Thu, 20 Nov 2008 22:32:16 +0000 http://sidedish.dmagazine.com/?p=2564#comment-6753 Fabio will probably go far, but I'm already over the European chumminess. I looooved that the diners were rejected potential Top Cheffers. You could practically see the jealousy oozing out of their pores. Fabio will probably go far, but I’m already over the European chumminess. I looooved that the diners were rejected potential Top Cheffers. You could practically see the jealousy oozing out of their pores.

]]> By: Sarah Eveans http://sidedish.dmagazine.com/2008/11/20/tips-for-the-surviving-top-chef-contenders/comment-page-1/#comment-6752 Sarah Eveans Thu, 20 Nov 2008 22:31:41 +0000 http://sidedish.dmagazine.com/?p=2564#comment-6752 Oh also read this, it's so funny. http://www.bestweekever.tv/2008/11/20/top-chef-recap-what-is-this-top-chef-europeland/ Oh also read this, it’s so funny. http://www.bestweekever.tv/2008/11/20/top-chef-recap-what-is-this-top-chef-europeland/

]]> By: Sarah Eveans http://sidedish.dmagazine.com/2008/11/20/tips-for-the-surviving-top-chef-contenders/comment-page-1/#comment-6751 Sarah Eveans Thu, 20 Nov 2008 22:30:19 +0000 http://sidedish.dmagazine.com/?p=2564#comment-6751 Yes! I'm wondering about the olives too. On Tom C's blog, he says the technique is seven years old (ooooo burn). But I couldn't find any more info. Ariane drives me crazy. Yes! I’m wondering about the olives too. On Tom C’s blog, he says the technique is seven years old (ooooo burn). But I couldn’t find any more info. Ariane drives me crazy.

]]> By: PMAC http://sidedish.dmagazine.com/2008/11/20/tips-for-the-surviving-top-chef-contenders/comment-page-1/#comment-6750 PMAC Thu, 20 Nov 2008 22:16:33 +0000 http://sidedish.dmagazine.com/?p=2564#comment-6750 Whoops! Europeans.. Whoops! Europeans..

]]> By: PMAC http://sidedish.dmagazine.com/2008/11/20/tips-for-the-surviving-top-chef-contenders/comment-page-1/#comment-6748 PMAC Thu, 20 Nov 2008 22:15:46 +0000 http://sidedish.dmagazine.com/?p=2564#comment-6748 I think the two Eupopeans end up getting drunk and cuddling with each other in an upcoming edisode. I think the two Eupopeans end up getting drunk and cuddling with each other in an upcoming edisode.

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