SPACE 2: CHARREDROOM

THE KITCHEN

 

In the traditional kitchen we know ways of preparing food by using heat, water and other techniques. The history of fire and food by early humans is extremely fascinating, and it is still a relevant way of preparing. Many evolution theories are based on these events.

The haut cuisine is a pure form of art. With bringing back ancient techniques or by introducing new innovations star chefs create the most absurd and creative dishes. Sometimes you don’t even recognize it being food. But the majority of this is made with the most expensive, freshest and highest quality of ingredients.

In this branch of cookery, chemical reactions are leading in recipe developing. For example the Maillard reaction. By charring ingredients, such like meat or vegetables, a chemical reaction is triggered. The charring breaks and makes connections, causing flavours to be stronger. Salt gets

saltier, sweet gets sweeter.

The charring and burning of ingredients is an interesting approach to

cooking. It reveals new flavour pallets, and brings in depth in dishes.

 

CARBONCOOKING

 

This is where CarbonCooking gets introduced. As we now know, the food industry is a polluting problem. We are all responsible for food waste.

But what happens if we start using expired, rotten ingredients? Fresh products that are soggy, are still usable. By completely burning your vegetables and fruits, you make them safe to eat again.

You never know how the taste changes, playing with this unpredictability creates interesting new dishes. By burning parsnip for example, you intensify the already sweet undertone of the root. By burning carrot, you completely loose the sweetness and get bitterness in return. Using this in dips and sauces, or as garnish, you create so much more depth in your recipes. You can play around with your recipes and burn an ingredient or two and see how it affects the end result.