The 50 Best Restaurants 2012: A Closer Look
For six of the restaurants on our 2012 list, we go a step further by showing you what makes them outstanding. Check out all of our 50 Best Restaurants 2012 coverage.
It’s not enough here to serve the butteriest seared foie gras, earthiest escargot, and most tender buttermilk-braised chicken. A variety of molecular powders and extracts keep the dishes as texturally and visually intriguing as they are delicious.
A Peek Into Clio’s Toolkit
|1. Aguni Sea Salt: An obscure Japanese finishing salt, used rather than fleur de sel on meats like Wagyu beef.|
|2. Honey Powder: Melted, stretched, and pulled like sugar for a striking garnish.|
|3. Chicory Granules: Infuses stocks, sauces, and flavored sodas.|
|4. Agar-Agar: A seaweed-derived substance ideal for sheetlike “noodles.”|
|5. Menthol Crystals: Reinforces and intensifies fresh mint flavors.|
|6. Pectin: Used for chewy gummies, jellies, and pâté de fruit.|
|7. Carrageenan Iota: Helps to mold and set custards.|
|8. Licorice Extract Sticks: Ground down to flavor licorice-roasted duck and other meat-based sauces.|
|9. Low-Acyl Gellan Gum: Used to create gels.|