"Much of cotton candy’s appeal is its inherent evanescence. When the Italian arts patron Nicoletta Fiorucci asked the London-based chef Imogen Kwok, 34, to create a dish that recalled water for a show at her namesake Chelsea foundation, Kwok piled what she calls 'wispy cumulus clouds' into a cascading form, from which guests could pull clumps with their hands...."

२० टिप्पण्या:
I do not want to pull a clump of cotton candy from a pile other people have been pulling clumps from. You know they're going to use the other hand to steady the pile so they don't pull off too much. I love cotton candy, but not after it's been touched by everyone. I learned how few people bother washing their hands regularly during COVID and I still haven't recovered from that knowledge.
The New York Times is so in touch with the average American.
"experimental chefs" Haven't we had enough of this nonsense?
Not for me. It looks too much like fiberglass insulation.
"It looks too much like fiberglass insulation."
That's what I've always thought.
I hate the stuff (at least, I have childhood memories of hating it; haven't actually had any in decades). It's just sugar, right?
Geometry counts for a lot in chemistry.
These are the same people who think that the paintings in the modern art section of the museums are actually art.
Cirrus clouds are wispy but who cares?
I’ve often wondered how long it will take to completely exhaust our collective creativity wrt food preparation. Seems we still have a ways to go.
Yes, wispy cirrus clouds can be a sign of rain, as they often form ahead of an approaching warm front. While cirrus clouds themselves do not produce precipitation that reaches the ground, they indicate a change in weather is likely within 24-48 hours.
It was fun watching cotton candy being made. One of those free attractions at the fair.
It was always interesting to watch cotton candy being made but I have always detested the stuff as a food. Just way too sweet even for 5 year old me.
Cotton Candy is sugar.
Just spun sugar. They’re not talking about a food.
It’s sugar.
I can partly recall a dessert arriving at the table with spun sugar/cotton candy as an element. It brought smiles for presentation. As I recall taste was pretty good too with the sugar adding interesting texture and sweetness to...what? I forget. Sad...
Cotton candy’s appeal (including evanescence) is its surface area.
Like Isaly's chipped ham.
"experimental chefs." Pffft. They aren't making a new food. The example given Kwok didn't even make a new dish, she made an arrangement.
I can't believe they served a big pile of food for everyone to grasp at with their bare hands. It's germy AND sticky!
Maybe the wisps were already separated into single serving bits, but that's not how this sounds: "a cascading form, from which guests could pull clumps with their hands."
If it is even suggested that I attend (or worse, pay for) a dinner presented by an "experimental chef," I give it a big "No!"
Obviously neither the cotton candy nor the edible wildflowers were selected for culinary merit.
Well...I cannot see it because I don't subscribe to that thing, but in this case I would have liked to see it. I wonder...are these chefs using cotton candy because actually spinning sugar by hand is difficult to do well. Handling spun sugar even more difficult. Accessing cotton candy and handling it, on the other hand, is very easy.
Real chefs do spun (or pulled) sugar. It's an art, very difficult, done by hand. Cotton candy is a kind of spun sugar using a machine.
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