Here's my first cooking collective vid! A cook's wet dream, eating in the greatest kitchen in the world, with the chef at the table with you.

Unfortunately there doesn't seem to be a clip on youtube of the carrot air, or beef consomme noodles made with an agar based hot gelee. The carrot air in particular was one of my favourites on this show.

I have personally experimented with the spherification process and the "air" process that are used in this meal. I'm not yet sold on the spherification, but the lecithin froth is GREAT. I've used it make a mint froth, a ginger-soy froth, and a cranberry froth. It's super cool.

The stuff that he did LAST year... makes my head blow up. I have NO CLUE how he does what he does.

Enjoy!

One of the many benefits of the collectives is that all of the foodies have come out of the woodwork. Awesome find.

If I could poach the perfect egg, I would be happy!

There is actually an interesting method for cooking an egg that you might be interested in.

According to The McGee, the protein in eggs coagulate (read the eggs cook) at between 145 to 160 degrees fahrenheit. Generally we simmer eggs in water that is closer to 200 degrees fahrenheit- why?

Accurate digital thermometers are quite inexpensive today, so why not carefully control the temperature of the water? What if we were to immerse an egg, in its shell, in water that was at 150 degrees fahrenheit for say, 20 minutes?

The egg won't "over cook" because the proteins are only just warm enough to unfold, right? I have read that cooks have been experimenting with cooking eggs in temperature controlled water, but I haven't tried it myself.

I suspect that obscenesimian's "perfect poached egg" might be achievable through a method similar to this, although the specifics of it may have to be experimented with.

Try it at home. It is not hard in theory to do so, but man, it takes skills to get the whites nice and firm, and the yolk just right, then get it onto the muffin and Canadian bacon without breaking the yolk, or getting poaching liquid on the muffin.

Mmmmmmmm...eggs benedict. possibly the best breakfast ever.

Well, just a regular poached egg is just a matter of practice. I worked brunch each saturday and sunday for a few months two years ago- after your first hundred or so, you get quite used to it. If you work a medium busy brunch service, you're likely to do 50 or 60 eggs benny in the space of a few hours. It only takes a few of those to have your simple poached egg down pat.

What I was getting at above was an idea for creating some sort of ... platonic ideal of a perfect poached egg... is something worthwhile to try.

*dead

Gold Star invocations (dead) cannot be executed by rosspruden because rosspruden is not a Gold Star member - sorry.

OH NOES!!!

This is one of my favourite posts!!!!!

ok, good- fixed.

WTF?? I just noticed ant downvoted this! What's the deal???

Just watching the YouTube sequence, and first impressions remind me of Heston. Sounds very interesting.

Ferran Adria and Heston Blumenthal are friends and have collaborated in the past. They all hang out with Herve This and try to come up with ways to kick your culinary ass.

I've actually seen parts of this kitchen on Andrew Zimmern's show once. Looked more like a laboratory than an actual kitchen.

Food looked very odd, and portions incredibly small. If you like comfort food and comfort atmosphere, you wouldn't like this place.

They're known for cutting-edge skills and wall-breaking innovation, but personally I wouldn't consider it 'number one restaurant' in any ways. After all, it has to be a restaurant first.