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The Fat Duck
The Fat Duck is a fine dining restaurant in Bray, Berkshire, England. It is run by celebrity chef proprietor Heston Blumenthal. Housed in a 16th-century building that had previously been the site of the Bell pub, the Fat Duck opened on 16 August 1995. Although it originally served food similar to that of a French bistro, it soon acquired a reputation for precision and invention, and has been at the forefront of many modern culinary developments, such as food pairing, flavour encapsulation and multi-sensory cooking. The number of staff in the kitchen has increased from four when it first opened to 42, resulting in a ratio of one kitchen staff member per customer. The restaurant gained its first Michelin star in 1999, its second in 2002 and its third in 2004, making it one of three in the United Kingdom to earn three Michelin stars. It lost its status as a three-starred restaurant in the 2016 guide due to renovation preventing it from being open for assessment. The restaurant r ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Heston Blumenthal
Heston Marc Blumenthal (; born 27 May 1966) is a British celebrity chef, TV personality and food writer. Blumenthal is regarded as a pioneer of multi-sensory cooking, food pairing and flavour encapsulation. He came to public attention with unusual recipes, such as bacon-and-egg ice cream and snail porridge. His recipes for triple-cooked chips and soft-centred Scotch eggs have been widely imitated. He has advocated a scientific approach to cooking, for which he has been awarded honorary degrees from Reading, Bristol and London universities and made an honorary Fellow of the Royal Society of Chemistry. Blumenthal's public profile has been increased by a number of television series, most notably for Channel 4, as well as a product range for the Waitrose supermarket chain introduced in 2010. He is the proprietor of the Fat Duck in Bray, Berkshire, a three-Michelin-star restaurant which is widely regarded as one of the best in the world. Blumenthal also owns Dinner, a two-Michel ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pocket Watch
A pocket watch (or pocketwatch) is a watch that is made to be carried in a pocket, as opposed to a watch, wristwatch, which is strapped to the wrist. They were the most common type of watch from their development in the 16th century until wristwatches became popular after World War I during which a transitional design, trench watches, were used by the military. Pocket watches generally have an attached chain to allow them to be secured to a waistcoat, lapel, or belt (clothing), belt loop, and to prevent them from being dropped. Watches were also mounted on a short leather strap or fob, when a long chain would have been cumbersome or likely to catch on things. This fob could also provide a protective flap over their face and crystal. Women's watches were normally of this form, with a watch fob that was more decorative than protective. Chains were frequently decorated with a silver or Vitreous enamel, enamel pendant, often carrying the arms of some Club (organization), club or s ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Gold Leaf
Gold leaf is gold that has been hammered into thin sheets (usually around 0.1 µm thick) by goldbeating and is often used for gilding. Gold leaf is available in a wide variety of karats and shades. The most commonly used gold is 22-karat yellow gold. Gold leaf is a type of metal leaf, but the term is rarely used when referring to gold leaf. The term ''metal leaf'' is normally used for thin sheets of metal of any color that do not contain any real gold. Pure gold is 24 karat. Real, yellow gold leaf is approximately 91.7% pure (i.e. 22-karat) gold. Silver-colored white gold is about 50% pure gold. Layering gold leaf over a surface is called gold leafing or gilding. Traditional water gilding is the most difficult and highly regarded form of gold leafing. It has remained virtually unchanged for hundreds of years and is still done by hand. In art Gold leaf is sometimes used in art in a "raw" state, without a gilding process. In cultures including the European Bronze Age it ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fob Watch
A pocket watch (or pocketwatch) is a watch that is made to be carried in a pocket, as opposed to a wristwatch, which is strapped to the wrist. They were the most common type of watch from their development in the 16th century until wristwatches became popular after World War I during which a transitional design, trench watches, were used by the military. Pocket watches generally have an attached chain to allow them to be secured to a waistcoat, lapel, or belt loop, and to prevent them from being dropped. Watches were also mounted on a short leather strap or fob, when a long chain would have been cumbersome or likely to catch on things. This fob could also provide a protective flap over their face and crystal. Women's watches were normally of this form, with a watch fob that was more decorative than protective. Chains were frequently decorated with a silver or enamel pendant, often carrying the arms of some club or society, which by association also became known as a fob. Oste ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Entremet
An entremet or entremets (; ; from Old French, literally meaning "between servings") in French cuisine historically referred to small dishes served between courses but in modern times more commonly refers to a type of dessert. By the end of the Middle Ages, it had evolved almost entirely into dinner entertainment in the form of inedible ornaments or acted performances, often packed with symbolism of power and regality. In English it was more commonly known as a subtlety (also ''sotelty'' or ''soteltie'') and did not include acted entertainment, but most famously did have live blackbirds flying out of a pie, a scene immortalized in the folk song "Sing a Song of Sixpence". Originally an elaborate form of entertainment dish during the Late Middle Ages and the early modern period, an ''entremet'' marked the end of a course and could be anything from a simple frumenty (a type of wheat porridge) that was brightly colored and flavored with exotic and expensive spices, to elaborate mode ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tasting Menu
A tasting menu is a collection of several dishes in small portions, served by a restaurant as a single meal. The French name for a tasting menu is ''menu dégustation''. Some restaurants and chefs specialize in tasting menus, while in other cases, it is a special or a menu option. Tasting menus may be offered to provide a sample of a type of cuisine, a house specialty, or to take advantage of fresh seasonal ingredients. Coming to the mainstream in the 1990s, tasting menus evolved into elaborate showcases highlighting the culinary artistry of the chef. The trend traces back centuries, but some trace the latest evolution to the mid-1990s and two highly lauded restaurants, Chef Ferran Adrià's El Bulli in Spain, and Chef Thomas Keller's French Laundry, in Napa Valley, north of San Francisco in the U.S., that offered tasting menus of 40 courses or more. Feb. 2015. Tasting menus have since become increasingly popular, to the point where, in 2013, ''New York Times'' food critic Pete W ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Harold McGee
Harold James McGee (born October 3, 1951) is an American author who writes about the chemistry and history of food science and cooking. He is best known for his seminal book '' On Food and Cooking: The Science and Lore of the Kitchen'' first published in 1984'' On Food and Cooking: The Science and Lore of the Kitchen'' (1984) and revised in 2004. Education McGee was educated at the California Institute of Technology (Caltech), initially to study astronomy, but graduating with a B.S. in Literature in 1973. He went on to do a Ph.D. on the romantic poetry of John Keats supervised by Harold Bloom at Yale University, graduating in 1978. Career Before becoming a food science writer, McGee was a literature and writing instructor at Yale. McGee has also written for ''Nature'', ''Health'', ''The New York Times'', the ''World Book Encyclopedia'', ''The Art of Eating'', '' Food & Wine'', ''Fine Cooking'', and ''Physics Today'' and lectured on kitchen chemistry at cooking schools, un ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Vacuum Oven
A vacuum furnace is a type of furnace in which the product in the furnace is surrounded by a vacuum during processing. The absence of air or other gases prevents oxidation, heat loss from the product through convection, and removes a source of contamination. This enables the furnace to heat materials (typically metals and ceramics) to temperatures as high as with select materials. Maximum furnace temperatures and vacuum levels depend on melting points and vapor pressures of heated materials. Vacuum furnaces are used to carry out processes such as annealing, brazing, sintering and heat treatment with high consistency and low contamination. Characteristics of a vacuum furnace are: * Uniform temperatures in the range. * Commercially available vacuum pumping systems can reach vacuum levels as low as * Temperature can be controlled within a heated zone, typically surrounded by heat shielding or insulation. * Low contamination of the product by carbon, oxygen and other gases. * Va ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Centrifuge
A centrifuge is a device that uses centrifugal force to separate various components of a fluid. This is achieved by spinning the fluid at high speed within a container, thereby separating fluids of different densities (e.g. cream from milk) or liquids from solids. It works by causing denser substances and particles to move outward in the radial direction. At the same time, objects that are less dense are displaced and moved to the centre. In a laboratory centrifuge that uses sample tubes, the radial acceleration causes denser particles to settle to the bottom of the tube, while low-density substances rise to the top. A centrifuge can be a very effective filter that separates contaminants from the main body of fluid. Industrial scale centrifuges are commonly used in manufacturing and waste processing to sediment suspended solids, or to separate immiscible liquids. An example is the cream separator found in dairies. Very high speed centrifuges and ultracentrifuges able to provi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
The Hinds Head
The Hind's Head, also called The Hinds Head, is a gastropub in Bray, Berkshire. The pub dates from the 15th century, and was converted into a restaurant in the 1920s. It was awarded a single Michelin star in the 2013 edition of the Michelin Guide and has retained it ever since. It has been owned by chef Heston Blumenthal since 2004. Description The Hind's Head dates from the 15th century, and the interior of the pub includes a panel commemorating the Vicar of Bray from the Tudor period who reportedly changed his political allegiance on three occasions due to the changes in the state religion of England. The interior retains elements of its earlier eras, including an open fireplace. The pub is owned by chef Heston Blumenthal, and is located nearby his three Michelin star restaurant, The Fat Duck. Menu left, 150px, Triple cooked chips, Heston Blumenthal's first notable foray into molecular gastronomy. The menu at the Hind's Head features Blumenthal's interpretations of dishes of ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bacon Ice Cream
Bacon ice cream (or bacon-and-egg ice cream) is an ice cream generally created by adding bacon to egg custard and freezing the mixture. The concept of bacon ice cream originated in a 1973 sketch on the British comedy series ''The Two Ronnies'' as a joke; it was eventually created for April Fools' Day by a New York ice cream parlour in 1982. In the 2000s, the English chef Heston Blumenthal experimented with ice cream, making a custard similar to scrambled eggs and adding bacon to create one of his signature dishes. It now appears on dessert menus in other restaurants. Origins Ice cream is generally expected to be a sweet food, eaten as a dessert, even though there is evidence of savoury ice creams eaten in Victorian times. Bacon ice cream originated as a joke, a flavour that no one would willingly eat, in the 1973 "Ice Cream Parlour Sketch" by ''The Two Ronnies'', where a customer requests cheese and onion flavoured ice cream followed by smokey bacon. In 1992, bacon-and-egg ice ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
The Waterside Inn
The Waterside Inn, located in Bray, Berkshire, England, is a restaurant founded by the brothers Michel and Albert Roux after the success of Le Gavroche. It is currently run by Michel's son, Alain. The restaurant has three Michelin stars, and in 2010 it became the first restaurant outside France to retain all three stars for twenty-five years. Description The Waterside Inn opened in 1972, following the Roux brothers' success at Le Gavroche. Pierre Koffmann was made the first head chef, having worked for Michel and Albert Roux at Le Gavroche. Koffmann remained as head chef until 1977 when he left to open his own restaurant, La Tante Claire. Michel Roux took over as head chef at the restaurant, slowly handing the reins over during the 2010s to his son and the current chef-patron, Alain Roux. Michel spoke of the handover, "The Waterside Inn has been my life but now my son runs it. What could be better? I am very proud of him. After all his name is above the door." Alain has added hi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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