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Modernist Cuisine: Ricotta with Centrifuged Pea Layers
admin | March 28, 2011Chef and Co-Author Maxime Billet makes this signature recipe at the ICE book launch party
Nathan Myhrvold’s team of chefs/scientists/artists/wizards were busy in the kitchens of the Institute of Culinary Education (ICE) on Wednesday, dipping oysters into liquid nitrogen and pressure-cooking caramelized carrots with baking soda for the Modernist Cuisine book launch party.
The evening’s guests—including Marcus Samuelsson, Johnny Izzuini, Marcel Vigneron, Gail Simmons, Amanda Hesser, and Nate Appleman—came out to meet the team behind the $625, 6 volume, 1,500 recipe magnus opus that some say is THE definitive book on the science of cooking. Stationed in ICE’s four kitchens, the Modernist Cuisine chefs discussed the science-based, highly technical procedures that were used to prepare the dishes served that evening.
In this food video, Chef and Co-Author Maxime Billet assembles a dish made with raw goat’s milk ricotta, meyer lemons pickled in champagne vinegar, pea tendrils, and pea puree. Maxime uses one of his favorite kitchen tools, the centrifuge, to spin the pea puree into discrete layers. This dish uses the top layer—sweet pea juice—and the middle layer, which the MC team calls “pea butter.” It took 150 pounds of peas just to make this much pea butter:
Click here for another dish from the evening, the 72 Hour Sous Vide Pastrami:
Click here for more about the book, and a full report from the launch party:
