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Started By
Message
Do You Give a Damn About Molecular Cooking?
Posted on 3/29/12 at 8:21 pm
Posted on 3/29/12 at 8:21 pm
I don't. I'll not be persuaded that this molecular BS is better than the slow braised, slow bbq'd fare I know so well. You?
This post was edited on 3/29/12 at 8:35 pm
13
Posted on 3/29/12 at 8:30 pm to OTIS2
Seems like sort of a gimmicky fad that's already mostly passed.
Posted on 3/29/12 at 8:35 pm to OTIS2
Well, the wikipedia entry on molecular gastronomy is mind-numbing, but apparently the phrase applies to Alton Brown's quirky way of explaining recipes on Good Eats, which I love. Even when I'm not making a dish from his recipes, the stuff he says about water, gas, molecules, proteins, and such comes back and is usually pretty helpful.
Posted on 3/29/12 at 8:35 pm to OTIS2
Hell yes.
I don't care how it's made, I like trying things.
I don't care how it's made, I like trying things.
Posted on 3/29/12 at 8:35 pm to OTIS2
I do
Posted on 3/29/12 at 8:43 pm to OTIS2
I haven't really tried enough of it to have an honest opinion. Some of it looks interesting but I don't feel like I'm missing out. I would like to try a place like Alinea one day but I'm not in a rush.
Posted on 3/29/12 at 9:02 pm to OTIS2
Does either have to be better? I think molecular cooking is fracking cool. Absolutely fascinates me but I'm a science nerd. I still appreciate and love slow cooked or traditional meals as well.
Posted on 3/29/12 at 9:13 pm to OTIS2
huh?
i cook on gas..
i cook on gas..
Posted on 3/29/12 at 10:14 pm to OTIS2
quote:
Do You Give a Damn About Molecular Cooking
isn't every type of cooking molecular cooking? I mean all you do to cook something is alter the molecules. I remember in freshman biology my prof took an egg and dumped it into everclear. completely cooked the egg. he ate it to make the point.
Posted on 3/30/12 at 12:35 am to OTIS2
funny you mention that vs bbq, the main guy behind the $450 bookset recently come out entitled 'Modernist Cuisine' was on a 1st place team in the memphis bbq competition.
but the answer would probably depend on what you mean by 'molecular cooking'
but the answer would probably depend on what you mean by 'molecular cooking'
Posted on 3/30/12 at 12:36 am to AreJay
quote:
$450 bookset recently come out entitled 'Modernist Cuisine'
Was on my birthday list
I have yet to receive it.
Posted on 3/30/12 at 4:06 am to AreJay
quote:When I typed the post, I had "cooking" with liquid nitrogen on my mind. I'll give the issue more thought today and get further pissed off...for no real reason other than to be pissed on a Friday...
'molecular cooking'
Posted on 3/30/12 at 4:30 am to OTIS2
Why would you want to be pissed on a Friday????
Posted on 3/30/12 at 4:42 am to Winkface
To be contrary.
Posted on 3/30/12 at 4:42 am to OTIS2
Ugh. Don't be a hipster. I hate hipsters.
Posted on 3/30/12 at 4:52 am to Winkface
I don't even know what a hipster is...a few more jolts of caffeine and I'll be back to my normal sunny disposition...
Posted on 3/30/12 at 5:45 am to OTIS2
y'all alarm clock must have been molecular...
Posted on 3/30/12 at 5:52 am to OTIS2
quote:
I don't even know what a hipster is
You should. They like to hang out at that school over on Finks Hideaway. There and San Francisco..
Posted on 3/30/12 at 5:53 am to LSUballs
Posted on 3/30/12 at 5:58 am to OTIS2
I think it's interesting to the degree that there are techniques and principles that can make home cooking better. I've used the kit that Ferran Adria sells to do a few things in my own kitchen that I thought were cool and made my dishes better, but I think the applications are generally at the margin. I don't find the prospect of eating twenty courses od deconstructed olives and freeze dried peanut butter etc that appealing. I''ve been to wd-50 three times and honestly, once was enough. Eating that stuff regularly would get old to me.
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