EXPERIMENTAL COOKING

Why did I never eat organ meat, or mice, sparrows and insects?
And why didn't I explore techniques from the molecular kitchen before?

I’ve always been very intrigued by food and its transformation of taste, texture, shape and color  through various cooking techniques, but I never thought about trying unknown techniques or ingredients  myself – assuming they were too difficult to prepare or too expensive to be suitable for amateur cooks…

Everything changed  when I bought the book ‘Odd Bits’ from Jennifer McLagan in the City Lights bookstore in San Fransico last summer.  Her stories about how and why to cook the entire animal, accompanied with beautiful  pictures and recipes, inspired me to just go to the butcher and order a set of pig ears, calf brains and rooster combs and wattles. Because in western culture many people are disgust and afraid of these odd bits, the special order in the butcher shop should be made a week in advance.  

 

 

The experience of preparing organ meat, water rabbit and mice, changed my life completely. Not necessarily because I now eat pig heads or organ meat every day, (on the contrary, knowledge about meat regarding health, sustainability and animal welfare, caused me to reduce my meat eating habits drastically) but because it opened a whole new world in which I am confidence to try new foods and explore new cooking techniques!

Some of the experimental dishes are listed below. If you want a recipe or help to get started with cooking strange and unknown things, feel free to contact me.  

FINAL DEMO DAY SNACKS

MICE LIVER PARFAIT BONBON

PORK SCRATCHINGS

FRIED BONE MARROW

FRIED CALF BRAIN

MEAL WORM COOKIE

PIG HEAD

SPHERIFICATION

CIBRÈO - ROOSTER ORGANS

ESPUMA FROM BASILICUM

ZAMPONE DI MODENA - STUFFED PORK LEG