Dave Arnold is the Director of Technology for the French Culinary Institute – basically, he develops the gear that makes the craziest chefs’ most ridiculous dreams come true. And this is his burger of the future.
The Soup Dumpling Burger involves a boneless beef short rib/chuck patty with a veal stock gelatin, bacon that’s been “glued” together, ketchup gel and perfectly circular cheese and pickles. You’ll need, at minimum, an immersion circulator, a deep fryer, a mini charcoal grill and a handful of chemicals.
In other words, don’t even bother trying this at home, unless you’ve got a fully stocked laboratory. But if you’re crazy enough to try (or you got chills when they cut through the fully assembled burger), Eater’s got the full recipe. Just make one for me while you’re at it. [Eater]
Effluvium Boy
Monday, May 9, 2011 at 11:07 AMNom
Nick
Monday, May 9, 2011 at 11:49 AMSure, it looks like a great experiment, but my biggest complaint is that there’s such a waste of food. To take a two large pieces of bread, large quantities of bacon then cut small circles just to make the burger ‘look good’ is a shame.
The challenge was to ‘Make a burger of the future’. Considering the problems we’ll be facing in the future with overpopulation and food production, would it not be a better to make something that is less wasteful as opposed to something that looks like something that came out of the Jetsons?