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Discussion in 'General Discussion | Dining' started by uggboy, Oct 17, 2012.
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|| Dubai chef slams 'dangerous' molecular gastronomy ||
Food for thoughts!
This chef needs to meet a sis-in-law of mine that won't heat water in a microwave as she is concerned that the microwave will change the water somehow into a nasty, bad for humans, liquid.
Well the fact is that there is vast difference between most forms molecular gastro and just plain stupidilty.
The ( or any) liquid nitrogen drink is well past the realm of the latter.
Really now why would anyone serve or consume anything that is a liquid at -320 deg F
Such a rubbish, using liquid Nitrogen has nothing to do with molecular gastronomy. Using Texturas the way Ferran Adrià did at El Bulli, that's molecular gastronomy. My two favorite Texturas are Xantana (E415) and Algin (E401), and both I use to make my Creme Catalan sphericals.
But can you make a Hollandaise Sauce?
Are you thinking of the deep fried Hollandaise that wd~50 serve?
He used it indeed, but it did not change anything on a molecular level - only change the state from liquid to solid and even change the form of the solid (like making powders).
Molecular gastronomy has been around forever......just think of H2O when you add heat
Or probably even that roast when you put it in the oven.
That would be the Maillard reaction I believe.
When you add heat:
And then, ultimately, food burns.