Molecular Gastronomy-The Future of Food?
Bacon and Egg Ice cream Anyone?
Molecular gastronomy is the latest big thing; foams, hot jellies, liquid nitrogen, suspended, injected, slow cooked and raw. A vehicle for turning everything we think of as food on its head, we never knew (or cared) that sardines are compatible with strawberry jelly and ice cream, or whatever.
The leading lights in this new movement are El Bulli in Spain, The Fat Duck and L’Enclume in England, Pierre Gaignaire in Paris and a couple of budding superstars in the US and Singapore.
Perhaps most suprisingly is the fact that Spain has become the homeland for the weird and wonderful, a country known, and loved for its simplistic approach to its food is now producing some of the leading lights in the new food science movement.
Personally I am yet to be convinced, some of what I see impresses me from a chef’s point of view whilst others leave me cold and questioning the point of it. Some restaurants such as those I have mentioned have become destination restaurants and will continue to evolve and produce new and exciting concepts but I cannot help but wonder about those chefs who are jumping on the bandwagon and haven’t got the same knowledge, skill and equipment to produce similar results.
It reminds me of the nouvelle cuisine explosion of the 1980’s when everyone had a go at it and most of it was plain rubbish and made something of a mockery of the profession. Would I be tempted to cook it? No, I have used a couple of techniques which have been beneficial such as lighter sauces and other non gelatine based stabilisers for dessert preperations etc but I like to think I know when to stop.
Finally, when I go out to eat I want decent food honestly priced, good company and a pleasant environment. I don’t want waiters putting headphones on me so I can hear the sea, stick a syringe in my twelve hour poached egg or spray wood fungus infused ‘air’ around my head because they want me to think I am sat in a wood, I just want to eat!
Miles
tpo play devil’s advocate, for me there are several aspects to this:
1: I don’t see it as ‘every day dining’ I think it is fine to go for the experience and just to see what it’s like - trying new things is always worthwhile in any field you are interested in.
2: Experimenting with seemingly strange things must surely always have been at the forefront of cooking ?
At some point, centuries ago, somebody somewhere must have thought ‘I’ll try pulling some leaves off this plant and sprinkling them on my meat as it cooks’ - hey presto herb seasoning !
3: perhaps the market needs something different ? Is there anywhere in the country that needs another establishment frying steak ?
Is there an argument for saying the country is more than well catered for (pun intended) and if you want to open another venue you have to do something different ?
Must dash, my snail porridge is in the nitrogen flask
Rod
September 29, 2007 @ 4:32 pm
Rod,
Fair point and good comments, what I believe is that if done properly it can be a great experience although I have heard mixed reviews. Change and/or variety is no bad thing but it is when it is done ‘half baked’ if you pardon the expression that I am not so keen.
Must dash, my rib eye steak has been burnt with a welders torch and needs to go in the oven on thirty degrees for two years.
Miles
September 29, 2007 @ 10:55 pm
Rod,
Wasn’t Devil’s Advocat a 70s tipple?
Cid
September 30, 2007 @ 9:55 am
Miles,
Molecular gastronomy - sounds like a nasty disease that has been treated. I wouldn’t like to catch it!
Thank goodness that you are immune to this illness otherwise I would have to leave your site for fear of contamination.
October 8, 2007 @ 9:06 pm
Elsie,
Have no fear, I promise not to stray off the beaten track (too much) I believe any food style should be given serious thought and the chefs who are at the cutting edge of this cuisine deserve great respect because it is very complicated and very hard to pull off in a dinner service.
I am nothing if not fair!
Thanks for commenting.
Miles
October 8, 2007 @ 10:07 pm