February 17, 2023

INK AND PAPER – THE MULTISENSORY EXPERIENCE OF A BOOK

Concept: to mark the publication of the book Multisensory experiences; where science meets technology by Carlos Velasco and Marianna Obrist, we at Kitchen Theory have developed a dish that explores the question “what does a book taste like?” The dish explores the notion of transferring sensations from one sensory source to another, as well as exploring the texture, sound, aroma and visual elements that represent the experience of ‘consuming’ a book.

Dish title: Ink and paper

Concept: to mark the publication of the book Multisensory experiences; where science meets technology by Carlos Velasco and Marianna Obrist, we at Kitchen Theory have developed a dish that explores the question “what does a book taste like?” The dish explores the notion of transferring sensations from one sensory source to another, as well as exploring the texture, sound, aroma and visual elements that represent the experience of ‘consuming’ a book. 

 

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Elements: methylcellulose mille feuille with dark chocolate & squid ink ganache, dark chocolate and squid ink sauce with a nitro poached milk skin. The dish is sprayed with the aroma of old book – made using an old book ‘distillate’ in a rotovap.

Recipe:

CHOCOLATE SAUCE

Water 200ml

Cocoa Powder 35g

Butter 65g

Sugar 50g

70% Coco 75g

Squid Ink 15g

Mix together in a saucepan water, sugar and Cocoa Powder and bring to the boil. Once the mixture has come to a boil remove from the heat and mix in butter and chocolate with a hand blender. Cover Mixture with cling film to avoid forming a skin and leave outside to cool down. Wait until the mixture has cool down to 40° to incorporate Squid Ink with a hand blender. Cover the mixture with cling film and place in the fridge to chill.

 

MILK SKIN SHARDS

500ml Whole Milk

Pour milk into a large pan and whisk in ink (the more surface area the better) then simmer on the lowest setting for 15 minutes.

When the skin is leathery and firm and you can touch remove the milk skin and gently dip into liquid nitrogen (this will cause it to freeze almost immediately.

 

CHOCOLATE GANACHE

250g Dark Chocolate

200ml Heavy cream

40g Squid Ink

In a double boiler over low-medium heat, melt chocolate and cream together, stirring occasionally until smooth and shiny. Once completely melted and smooth, remove from heat and leave to cool for 10 minutes. Whisk in Squid Ink until its completely smooth. Pour mixture onto a flat tray then cover the surface lightly with cling film. Place into the refrigerator for 2-3 hours or until ganache has set. Once firm, remove from Tray and slice into Rectangles.

 

METHYLCELLULOSE MERINGUE

500g De-ionised water

5g Methylcellulose