• Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create an account.

Sign in to follow this  
Followers 0

Speaking of Molecular Gastronomy

2 posts in this topic

Heston, have you ever felt that speaking of "molecular gastronomy" might be a little, well, off-putting? Were there other phrases you had considered to describe your interest in this aspect of cuisine?

By the way, I don't know how much you actually have to do with the design of your web site, but congratulations. I first encountered it several months ago and have re-visited it many times. I have found your comments there very useful.

"I've caught you Richardson, stuffing spit-backs in your vile maw. 'Let tomorrow's omelets go empty,' is that your fucking attitude?" -E. B. Farnum

"Behold, I teach you the ubermunch. The ubermunch is the meaning of the earth. Let your will say: the ubermunch shall be the meaning of the earth!" -Fritzy N.

"It's okay to like celery more than yogurt, but it's not okay to think that batter is yogurt."

Serving fine and fresh gratuitous comments since Oct 5 2001, 09:53 PM

Share this post

Link to post
Share on other sites

I totally agree with you; Molecular gastronomy does not make itself sound like the most user-friendly approach to cooking but I think that this is largely to do with he fact that it is still, to a certain extent a new term.

With continued work on this subject and more stuff about it in print, I hope that that this barrier will begin to disappear.

Over the last couple of years, I have thought heavily about this and cannot come up with a better description that is as short as this.

This does not cover the whole aspect of my cooking. It is still founded on classical French cuisine but the real drive for me is the psychology of flavour and perception of taste.

So, I need to come up with a description that combines these three things;

Any suggestions?

Heston Blumenthal

The Fat Duck

The Fat Duck website

Share this post

Link to post
Share on other sites
Sign in to follow this  
Followers 0

  • Similar Content

    • By ulterior epicure
      Can anyone illuminate me on the appeal of cooking meat by putting it in a plastic bag and boiling it? I've had this at many a (fine) restaurant and I fail to appreciate the ecstasy at which some seem to undergo when encountering (or offering) this preparation...
      Short of sounding absolutely ignorant, I realize that the technique affords great advantages to some products (like foie gras), but chicken? pork? Tender as they may be, I prefer a more natural way of "sealing" food - perhaps the age-old bladder or other non-porous offal
      I ask only because I wish that I could be "enlightened" and join the swooning masses when offered this preparation at a restaurant...
    • By bhsimon
      I want to make mint spheres for use in a hot sauce. (Think lamb with mint caviar.)   Can this be done? Is it possible to make heat-stable spheres?   What is the most effective way to extract mint flavour from the raw leaves? I don't want the resulting spheres to contain alcohol as it will be served to children. My cursory investigations indicate that glycerol may be an alternative—has anyone done this?
    • By boudin noir
      I recently did some halibut steaks sous vide. They were about 1 1/2  inches thick. I did them for 30 minutes at 122 degrees. When i took them out to brown them, they were very fragile. As I browned them they fell apart. They were delicious, perfectly cooked from an eating point of view, but ugly. Too hot, too long or both?
    • By bhsimon
      Anyone tried this?
      I'm trying to think of something novel to do for my friends at an upcoming birthday weekend. We are renting a house in the Hunter Valley (Australian wine region) and food is a major component of our weekend. Last time I did fizzy fruit—the grapes and oranges were awesome and everyone enjoyed the unique experience. I want to do something quirky like that again.
      The whipping siphon is easy to transport so I'm interested in using it. The siphoned soufflé in Modernist Cuisine, volume 4 page 297, has a chocolate variation that does not require propylene glycol alginate or maltodextrin (I don't have those things in my pantry, yet). That looks like it might be a good one to try. Anyone done that and have some advice for me before I dive in?
    • By bhsimon
      Besides the health concerns, deep frying steak is the best way to get an even colour and crust on steak. In my most recent experiment, I tried the technique of deep frying prior to, and after, cooking the steak sous vide. In the past, I had only fried the meat after it had been cooked.
      The meat was veal chops. As can often be the case, the meat was mishandled somewhere along the way. The obvious signs of this were indentations in the surface. This kind of thing makes it tricky to pan fry and get even colour.

      This soft meat is also tricky to vacuum seal as it can often be further compressed and misshapen in the process.
      I was delighted to observe that a short 45 seconds in hot oil fixed both of these issues! I didn't expect that. Nice. The meat plumped up and that indentation was gone. It also held its shape nicely when vacuum packed.

      Time and temperature matters. The difference can be just a few seconds or degrees. In the next picture, the time was the same but the oil was 20°C hotter for the steak on the left and the crust is noticeably darker. My next experiment will try 30 seconds at 200°C before and after.

      The goal is to keep the crust as thin as possible.

      I hadn't anticipated the secondary benefits of deep frying prior to sous vide. The plumping of the meat and slight firmness made them easy to package and present. I am curious whether anyone has observed this. I am also curious if it would it work in hot water, rather than oil.

  • Recently Browsing   0 members

    No registered users viewing this page.