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POPSBroiled Pizza Coincidentally, I recently saw a similar concept in a cook book I was paging through. My interest was piqued because Eric and I have recently fell in love with the pizza served at "Punch Neapolitan Pizza" here in the Twin Cities. They opened up a Restaurant near us in Minneapolis, and ever since we have been converts. It's the best pizza in town! Punch's claim to fame is that they can cook a pizza in 90 seconds. They use a wood fire in a beehive shaped clay oven that reaches 800 degrees. Broiling the pizza would produce a similar texture at home. However, the cookbook I was looking at had you do it outside on a grill that had been preheated, which along with wood chips, gives it that smoky flavor...I think that would be even closer to what we experience at Punch. Regardless, check out thepauperdchef.com great site for foodies.
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POPSMolecular Gastronomy: Inside the Alinea Food Lab Molecular Gastronomy is the art of cooking with science...Grant Achatz partner & executive chef of alinea in Chicago is part of a new breed of young chefs who are turning to technology to redefine cooking. Unlike the "fusion" chefs of the 80's & 90's that redefined food by blending ingredients & techniques from different cultures, Molecular Gastronomy seeks to actually develop whole new methods, utensils & equipment for making food both edible and artistic. This article is an intimate look into the experimental process.
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