re: Do You Give a Damn About Molecular Cooking?

I think it's pretty cool, as it can be a neat way of "rethinking" cuisine. It's certainly not meant to replace any time of food or cooking, and they're not trying to make it every day food. It's just a neat experience.


I also like it because it's something you truly have to go to a restaurant to eat; you can't do it at home.



I find a lot of cooks hate it because they are intimidated by it FWIW.

I think there are elements that will stay and others that are just getting swept up in it. IMO, it's an interesting discovery age that we will take some elements from it and make it practicle application in every day dine dining, but much of it will fade away in lieu of another trend in the future. Sous Vide however is here to stay.

I am unimpressed. I do not wish to eat a damn balloon...ever. And, liquid nitrogen should never be used to prepare my meal. God put it on Earth to freeze bull semen...yes...BULL SEMEN...so good farmers like my old man can A.I. their cattle and produce a better beef animal for my plate...a big, jucy, marbled, grain-fed steak. That's what belongs on my plate, not a frickin' baloon prepared by a turd that looks as if he slept under a bridge. I need more coffee...
































You know I do care for you, in an old man, e friend sorta way though, Wink.

Geeeeez, did somebody kick your dog this morning or something?




It's either that or you are just old and don't like these new fancy things you don't understand.






I consider you and e friend to Otis.

I think it is pretty freaking awesome, but like Wink, I'm a bit of a science nerd. I think it can be a bit ridiculous at times, but I would absolutely love to eat at Alinea or El Bulli (RIP).

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the phrase applies to Alton Brown's quirky way of explaining recipes on Good Eats

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Actually AB is opposed to the whole molecular gastronomy fad and thinks that it will certainly never replace basic cooking.

Some parts of it will probably remain -- liquid nitrogen is useful, sous vide is effective -- but a lot of it will probably fall away.

I understand it is popular to hate on most perceived fads, but should we not want the most talented chefs to continually discover new flavors and ways to cook ?

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it will certainly never replace basic cooking.

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I don't think anyone that uses these techniques is trying to do that. They are only trying to put another option out there.

I think it is a great thing for cooking. It allows for textures and flavor combinations that simply weren't possible before.

There is some really cool content on this site.
Alinea Mosaic

Meatless version for lunch today. Yeah, you can be jealous.