![]() ![]() Long story short – whisky rocks don’t work that well.Īnyway, on to the Roca brothers, Joan started off the demonstrations with some videos of appetizers (the around the world tapas dish, the caramel olives, Roman style calamari, and fake truffles) typically made at the restaurant. Yes, ice melts and dilutes your liquid, but the this phase change is what makes ice so effective in cooling your liquid. ![]() Then, he demonstrated the cooling effectiveness of ice in liquid. In the opening remarks, David demonstrated the effectiveness of whisky rocks… which is to say that he took rocks from Harvard Yard, stuck them in a freezer, and then dumped them into water with a thermometer. Opening remarks were from David, and the theme of the week was “Energy, Temperature, Heat”. I couldn’t resist going since Jordi is the pastry/dessert chef at El Celler de Can Roca (the restaurant that the two brothers own with their third brother). ![]() This year, Joan brought his younger brother with him. I didn’t see Joan Roca last year because I saw him during the Year 1 lecture. (Jordi Roca on the left Joan Roca on the right demonstration for sous-vide sole) You’ll be so proud of me… I have pictures from the lecture for the first time ever!
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June 2023
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