Food and Science... Molecular Gastronomy...

Soldato
Joined
11 Sep 2009
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France, Alsace
Although the term I find a little bit annoying, like the whole "cloud" term but anyway.. Has anyone had a play with anything, outside of "conventional" food/cooking?

I'm in the process of designing a dish for a menu I'm doing for my Mother's birthday, which is a play on apple and blackberry crumble and custard. Just ordering some fun bits to play with at the moment and see how I can piece them all together.

Anyone else?
 
You can buy kits which let you do quite a lot. I came across this one but it's out of stock at the moment otherwise I'd be buying it. I think it's a fascinating. But whilst I'd love to eat at the Fat Duck or somewhere doing things like this I'd prefer 'normal' food of a 3 star quality if I had to choose one or the other.

Here's the kit - http://www.creamsupplies.co.uk/mole...novation-molecular-cooking-kit/prod_1271.html

Moses, is that where he roasts at 50 degrees or something stupid like that? Do you have a link to the recipe you used or did you get the book?
 
I agree with you Ahleckz about where I would choose to eat really, but I've noticed some restaurants sort of mixing the 2 of normal food just down a different way. I think Roganic does a good job of putting things out there, and doing normal things in a different take, without being completely crazy.

What I'm planning on doing for this one dish, isn't full on out there but some of the techniques should push me a bit on things I haven't done.

Sneak peak:

Apple & Blackberry Crumble & Custard
(Apple Tuile, Vanilla Panna Cotta, Blackberry & Apple Leather, Blackberry Alginate Spheres, Apple & Calvados Sorbet, Hazelnut & Oat Soil, Freeze Dried Blackberries, Bramley Apple Purée)

That's the plan anyway!
 
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