Joan Roca Shares His Modernist Cooking Techniques

Joan RocasA must watch video:

Joan Roca shares his kitchen secrets, plating and contemporary cooking techniques that have made his 3 Michelin Star restaurant – El Celler de Can Roca – #4 on the San Pellegrino World’s 50 Best Restaurants list 2010.

  • sous vide
  • smoking
  • distillation of aromas
  • emulsions
  • infusions
  • soils and sands

See fast forward time guide below:


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12:55

…Intro to El Celler de Can Roca, Rated #4 World’s 50 Best Restaurants

25:20

…Using Kuzu – a Japanese starch – to make Gnocchi

30:25

Sous vide lamb

40:29

…Distillation of the soil from Joan’s childhood – to capture aroma of earth

45:39

…Distilled aroma of soil used to make sauces, mixed with xanthan gum

50:44

…6 mussels, 5 plating implements, 6 aromas

53:00

…Infusing the aroma of sherry wine into seafood

56:20

…Smoking spices, infusing spice aroma into prawns

59:48

…Jordi’s caramel and citric acid, glass blowing tools, spraypainting, siphoning

1:10

…Foie gras cocoa emulsions > icecream dessert

1:14:50

…Infusing aroma of cigars into chocolate by accident

1:23:20

…Creating sand – mixing maltodextrin and the oil from the head of prawns

1:30:11

…Making sauce from fennel juice mixed with agar agar and olive oil. Sous vide sole fish lightly barbequed on an oak charcoal grill

1:37:32

…Caramelised olives served hanging on a bonsai tree

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Lecture 2 of the Science and Cooking public lecture series at Harvard, Sep 13 2010.
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Hope you enjoy the video.

2 Responses to Joan Roca Shares His Modernist Cooking Techniques

  1. [...] This post was mentioned on Twitter by Chefs Armoury, Chefs Armoury. Chefs Armoury said: Must watch video-sous vide, smoking, infusions, soils & emulsions from Joan Roca 2 Michelin Star El Celler de Can Roca http://bit.ly/8ZpIcH [...]

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