Dave Arnold, Director of Technology at the French Culinary Institute, has imagined a burger of the future. What's so different? Oh, well, it begins with gluing strips of bacon together with Activia RM, then making a ketchup and veal stock gel with calcium lactate gluconate, which is then cut into a little circle and stuffed inside a patty made from short ribs and chuck. Then, the patty is deep fried, cooked with butter in an immersion circulator, then grilled on a makeshift charcoal grill, while toasted rye, pickles, cheese, and the bacon sheet are all cut into perfect circles. The sandwich is assembled, and when cut, the ketchup/stock gel explodes onto the plate.
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