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from the cloudy-with-a-probability-of-meatballs dept.
Steve Abrams, the director of IBM's Watson Life research program, told Quartz that Watson scanned publicly available data sources to build up a vast library of information on recipes, the chemical compounds in food, and common pairings. (For any budding gastronomers out there, Abrams said Wikia was a surprisingly useful source.) Knowledge that might've taken a lifetime for a Michelin-starred chef to attain can now be accessed instantly from your tablet.
The Watson team has actually published a cookbook of its AI-inspired dishes in partnership with the Institute of Culinary Education (ICE), which launches April 14. While Quartz has not been able to test out Watson's esoteric parings yet, here are some that stood out:
- Belgian bacon pudding, a desert containing dried porcini mushrooms
- Vietnamese apple kebab, with the vaunted mushroom-and-strawberry pairing
- Portuguese lobster roll, with appetizing "saffron fluid gel"
- Hoof-n-Honey ale, with veal stock
- Thai-Jewish chicken, with potato latkes and rice balls
- The shrimp cocktail, which is a beverage with actual shrimp in it
- Kenyan Brussels spouts, with cardamom
It sounds like another sort of molecular gastronomy. Have any Soylentils eaten recipes like that? Does it work?
(Score: 2, Interesting) by Anonymous Coward on Monday April 13 2015, @11:30PM
Up to a couple of years ago, I would have agreed with steak on a hot charcoal grill, been practicing since c.1975. However, some friends introduced me to sous vide, cooking in vacuum bags, in a temperature controlled water bath. The steak was exceptional, and they didn't start with a super expensive piece of meat. Here's one link,
http://www.seriouseats.com/2010/03/how-to-sous-vide-steak.html [seriouseats.com]
"... With traditional cookery, when you are exposing your meat to temperatures much hotter than their final desired temperature (say, cooking a steak to 130°F in a 550°F skillet), timing is crucial. The center of your steak is getting hotter and hotter, and it's your job as cook to take it off the flame at precisely the moment that it reaches the desired final temperature. Miss that precise moment, and dinner is ruined. ..."