Migoya: For me, the perfect food is ice cream, it always has been ice cream. It’s sweet enough but it looks like more than what it is. It is just satisfying in so many ways and there’s just so many variations you can do. So I think for my ice cream and Mexican food will always be on my top list because there’s so much variety. Wong: Just to close, tell us about a little bit what the new book is going to be planned to be about. Migoya: We’re really thinking deeply about how we’re going to tackle this. We have to think about how we’re going to categorize everything because if we
same thing anymore. Why? Because micro-organisms adapt. If something sounds like it’s too mythical and too implausible, it really catches our attention. Then we perform a series of experiments to see whether we’re right or wrong. Wong: That is very cool. And to you, what is a particular discovery at Modernist Kitchen that made you go “Wow, that’s really interesting, I didn’t know about it”? Migoya: A very interesting thing that I’m still excited about is when you’re making bread, let’s say you forgot about it and you came back to an over-proofed balloon of a dough. What we discovered is that you can actually take that dough, reshape it, de-gas it, shape it again, and you can proof and ferment it again. By de-gassing it, you’re getting all that CO2 and ethanol out of the dough, making those bubbles strong again, because you
have provided new food for the yeast and lactic acid bacteria to consume. So, the dough will start to ferment again. You can do it up until ten times. Wong: Sounds like they are very resilient! Migoya: It’s such a resilient system, and it works better with commercial yeast. These yeast granules that you buy at the grocery store are basically a concentrated form of the same yeast that exists in sourdough. Just your sourdough starter is not as concentrated as the commercial one, but it’s the same thing. They are not poison or not as good. It’s just one is purified, concentrated, and the other one is less reliable because there’s less of it. Wong: Are there any particular things that make you feel comforting or you know, just feel at home in general food-wise?
give every important subject matter its due we’re talking about ten volumes. Frozen desserts or ice cream... that’s ten volumes in and of itself. Once we decide that, then we can get started. I’m hoping before the end of the year we’ll be ready to start moving forward, or the beginning of the next year. Hopefully, we’ll have an outline or schematics of how to get started.
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