and flour heated until the mixture turns slightly brown) with an aqueous solution (stock, milk…).xvii
A wealth of possibilities
We considered isolated innovations, but much more is to be discovered. Let us come back to the CDS
formalism that we introduced in the previous article. Using the letters G (gas), W (water), O (oil), and S
(solids), and the connectors / (dispersed into), + (mixed with), E (included) and s (superposed) (they
could be others), we can construct formulas that describe dishes that were not envisioned until now.
For example, let us consider the simple formula (O/W)/S. It describes a jellified emulsion. How can we
make it? One has first to make an emulsion, using different surfactant depending on if one wants to
obtain physically or chemically jellified emulsions. In the first case, use some water with gelatine
dissolved, pour oil while whipping, and an emulsion is made; after some rest, the emulsion jellifies.
Figure 13. An emulsion made of water, gelatine and oil (top), and the same spot after
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In the second case, add oil to an egg white, for example, then cook the emulsion in a microwave oven:
the emulsion is chemically trapped in the chemical gel made by the proteins of the white.
Figure 14. An emulsion dispersed into a chemical gel obtained by protein coagulation.
Of course, the number of possibilities that can be made using the CDS formalism is infinite, first
because the number of formulas is infinite, and also because each formula can be done using any
combination of ingredients.
For example, in early 2003, we used the random function of a programming language to get the
formula ((G+S1+O)/W)/S2 and we showed how this formula could lead to a new dish.
In the first tests, we wanted to make a dish with lobster. We proposed to Chef Pierre Gagnaire to:
1. prepare a lobster flavoured oil, buy heating lobster shells in oil: O
2. prepare a lobster puree by grinding lobster meat : S1
3. prepare a lobster soup by cooking shells with onions, carrots, thyme, laurel, tomatoes… : W