blow dough inflates pastries made from fresh herbs and vegetable juice
 
blow dough inflates pastries made from fresh herbs and vegetable juice blow dough inflates pastries made from fresh herbs and vegetable juice
jul 17, 2014

blow dough inflates pastries made from fresh herbs and vegetable juice

blow dough inflates pastries made from fresh herbs and vegetable juice
photo © omer polak
all images courtesy of omer polak and michal evyatar

 

 

 

‘blow dough’ by omer polak and michal evyatar, in collaboration with chef erez komorovsky, manufactures colorful dough balloons filled with scents developed by a combination of natural herbs and vegetable juices. by using industrial blowers, capable of creating temperatures up to 600C°, the team is able to bake the seasoned bread during inflation. thus, the act of eating is enriched by an understanding of how the small motions required for consumption can work to affect each of the individual senses. as hungry customers grab the light and airy pastries with their fingertips, they take warm bites that open up the interior so odors can float into the atmosphere around them, filling their nostrils with hints of the flavor profiles.

 


video courtesy of omer polak

 

 

 

the project illustrated the production of the cuisine in a small-scale factory that was established for one day as an analogy to the urban dining venues of street food carts for a ‘food lab’ event at the jerusalem design week curated by ayala moses. visitors from around the country were invited into the space to expose the cooking method. here, they were provided with flattened dough covered with a sheet of metal with a circle voided out of its surface. this was placed onto a perforated grate in the center of a wooden countertop alongside a bowl of spices and a knife. the construct allowed an inflating device placed below to direct heat upwards into the flour, simultaneously roasting its interior and exterior into a bulbous form. ‘the process included many experiments in the workshops kitchen. it was a great challenge to succeed in creating dough that is very flexible and can also come thin for baking and the eating experience. we worked almost like scientists, we wrote time, quantities, and temperature that we could produce the exact dough,’ said the designers.

polakv evyatar komorovsky blow dough jerusalem design week
the creations come in varying shapes and sizes
photo © daviv vinocur

polakv evyatar komorovsky blow dough jerusalem design week
fresh vegetables juice were used instead of water during the process of making the dough

polakv evyatar komorovsky blow dough jerusalem design week
a single dough balloon inflated after heating
photo © omer polak

polakv evyatar komorovsky blow dough jerusalem design week
colorful balloons of yellow from carrots, purple from beets, and green from leaves

polakv evyatar komorovsky blow dough jerusalem design week
the eating experience
photo © daviv vinocur

polakv evyatar komorovsky blow dough jerusalem design week
the process during the design week jerusalem
photo © daviv vinocur

polakv evyatar komorovsky blow dough jerusalem design week
a metal sheet attached to the wooden surfaces helps create a barrier that pushes the dough into a spherical form
photo © daviv vinocur

polakv evyatar komorovsky blow dough jerusalem design week
visitors making their pastries
photo © daviv vinocur

polakv evyatar komorovsky blow dough jerusalem design week
uncooked beetroot dough on a countertop
photo © daviv vinocur

polakv evyatar komorovsky blow dough jerusalem design week
under the blow dough machine
photo © daviv vinocur

 

 

designboom has received this project from our ‘DIY submissions feature, where we welcome our readers to submit their own work for publication. see more project submissions from our readers here.

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