Gelation- Lecture 6- José Andrés (ThinkFoodGroup, minibar, Jaleo)
José Andrés (ThinkFoodGroup, minibar, Jaleo) This public lecture
series discusses concepts from the physical sciences that underpin both
everyday cooking and haute cuisine. Each lecture features a world-class chef
who visited and presented their remarkable culinary designs: Ferran Adria presented spherification; Jose Andres discussed both the basic components
of food and gelation; Joan Roca demonstrated sous vide; Enric Rovira showed his chocolate delicacies; Wylie Dufresne presented inventions with
transglutaminase. The lectures then use these culinary creations as inspiration
to delve into understanding how and why cooking techniques and recipes work,
focusing on the physical transformations of foods and material properties. Watch Next Video: Mixing the Unmixable- Lecture 7- Nandu Jubany- Carles Gaig Who is José Andrés?
The Spirit &
Flavors of Spain
Under the direction of
famed chef José
Andrés, Jaleo offers an impressive assortment of tapas, the traditional
small dishes of Spain, as well as savory paellas, superb sangrias and a fine
selection of Spanish wines and Sherries in a festive, casual atmosphere.
Created in 1993 by Rob Wilder, Roberto Alvarez, and José Andrés, Jaleo has
become a DC institution.
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