Cooking with Lava
Meat cooked over 2,100°F molten lava - Syracuse, USA, June 2014
COOKING WITH LAVA - SYRACUSE, USA, June 2014
Go into the kitchen of a top steak restaurant and you’re likely to find a £18,000 Josper oven, favoured by chefs for its searing 300°C cooking temperature. At Bompas & Parr we didn’t think that was anywhere near hot enough, so last month we headed to Syracuse University in upstate New York, where Professor Robert Wysocki has over-clocked an industrial bronze furnace and is busy working up an expertise in creating artificial volcanos and streams of man-made lava.
Prof Wysocki and his team have done 100 lava pours so far, for artistic and scientific purposes, but have never actually used the lava’s 2,100°F heat to do something as ubiquitous as cooking.
See what happens when super-heated liquid rock meets an icy crevasse and a 10oz ribeye
Video by Robert Wysocki.
Photography by Sam Bompas.