Food and Science... Molecular Gastronomy...

[randomshenans]

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?

 

[randomshenans]

You're cool, can I be your friend?

 

[randomshenans]

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!