Chef Stefan Wiesner Brings Charcoal Cooking to the West with 'Heart’s Kitchen'
Chef Stefan Wiesner, renowned for his innovative Ayurveda-inspired recipes, has a new book 'Heart’s Kitchen'. He recommends using activated charcoal tablets in his dishes, a trend popular in Japan for black foods like charcoal ice cream and bread.
Wiesner uses charcoal to create unique flavors in his recipes. He prepares mustard and bread using this ingredient, which is gaining traction in the culinary world. However, it's crucial to use only food-grade charcoal to avoid harmful byproducts like acrylamide. This type of charcoal is already approved as a food coloring agent in Switzerland, but it must be treated and purified for safety.
Wiesner's book features intriguing recipes such as celery braised in hay with pear mustard, 'fake feta' made from red lentils, and 'Carbon-ara' spaghetti. While charcoal adds a distinctive touch, Wiesner warns against overusing it as it can absorb nutrients from the body.
Stefan Wiesner's 'Heart’s Kitchen' introduces charcoal as an ingredient, following the trend seen in Japan. With proper treatment, charcoal can safely enhance the presentation and taste of dishes. However, moderation is key to enjoying its benefits without adverse effects.
