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I’m about to embark on the next of my molecular gastronomy experiments with Heston Blumenthal’s roast chicken which will take several days to prepare. But first a survey of other chefs’ approaching to roasting chicken.
It is perhaps apprpriate to kick-off with this one which I found in The Futurist Cookbook, first published in 1932. I particularly like Elizabeth David’s opinion on the slim volume as a “publication of preposterous new dishes”.
by futurist Aeropainer Diugheroff:
“Roast a chicken emptied of its insides. As soon as it is cold, make an opening in the back and fill the inside with red zablione on which are laid two grams of silver hundreds and thousands. Attach cockcombs all around the opening.”
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I might move onto dessert:
After a few more dishes the dessert, named eletricita atmosferische candite, arrived, consisting of colorful little cubes made of fake marble crowned with cotton candy that enclosed a sweetish paste containing ingredients only a long chemical analysis could disclose. Not everybody made it to the end of the dinner.
Fascinating times. I think I might just stick to pasta.
But if you stick to pasta, will you be prepared for this highspeed, broadband future we are promised?
I suppose you’ll even be using knives and forks.