Molecular gastronomy at home
I have yet to decide how I feel about molecular gastronomy, a strange sort of culinary trend involving chemicals and processes usually found in a science lab. It's certainly neat, but I'm not sold on the taste of it -- how good can foam really taste? (Declaration: I have never actually tasted anything from this cuisine.)
Now it seems that it's invading the home kitchen. That seems downright silly. It's one thing in restaurants, but to now I'll have to create scientific experiments in my own kitchen in order to really wow the guests? Sorry, I'm just not joining the bandwagon on this one.
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I'm with you - give me chunks of melon, not jelled, processed melon bubbles. My guests are lucky when my food looks better than piles of glop on the plate - long live family-style dining!
Posted on July 16, 2007 7:18 AM