The Father of Molecular Gastronomy Whips Up a New Formula 144
An anonymous reader writes "French chemist and cook Hervé This maintains his quest to find the scientific precision behind great tasting food. Chef This is just one of a growing number of cooks that approaches food from a scientific perspective; making recipes in a lab instead of in the kitchen. The difference is that This was one of the pioneers of the field. 'This and a colleague, the late Oxford physicist Nicholas Kurti, conducted the experiments in their spare time. In 1988, the pair coined a term to describe their nascent field: molecular gastronomy. The name has since been applied to the kitchen wizardry of chefs like el Bulli's Ferran Adria and Alinea's Grant Achatz. But This is interested in basic culinary knowledge -- not flashy preparations -- and has continued to accumulate his precisions, which now number some 25,000.'"
Re:Grammar? (Score:5, Informative)
More on This (Score:5, Informative)
We have Heston Blumenthal (Score:5, Informative)
Re:More on This (Score:4, Informative)
harold mcgee (Score:3, Informative)
Re:We have Heston Blumenthal (Score:3, Informative)
Re:But does it taste good? (Score:3, Informative)
An understanding of some of the chemical or molecular interactions in your food can be handy knowledge. It'll keep you away from the old Swedish Lemon Angel [everything2.com] debacle at least.
My limited experience with food scientists suggests that they rarely think about measuring things to infinite precision, but rather think about the underlying systems. More of a hacker mentality.
Re:We have Heston Blumenthal (Score:2, Informative)
Re:Grammar? (Score:2, Informative)
Seems like a case of a faux-ami, non?
McGee On Food and Cooking is the bible (Score:4, Informative)
Mod parent up.
Even better, a link to the book at Amazon: McGee On Food and Cooking (Hardcover) [amazon.com]. (The hardcover version is worth getting).
Rich.
Re:McGee On Food and Cooking is the bible (Score:2, Informative)
Re:lab vs home made. (Score:2, Informative)
One of his first discovery was the yellow part of an egg is cooked at 68C and white part at 63C. It seems nobody ever wonder about it!
The direct application of this knowledge is to make "perfect" boiled eggs. Simply put eggs in an oven at 65C. (You can do it at home, like I did
Other example: He discovered that quicker an ice cream was frozen, smaller were cristals in it, and smaller critals are, better it taste.
Application: Some restaurants make "liquid nitrogen" ice-cream (you are breathing 4 time more nitrogen than oxygen, so no nitrogen is no dangerous). More diffcult to do at home
This do not care about application (well, at least, he does not felt responsible of it). The knowledge is a key, that can open many doors. Some of his research are used for cooking jam or better cork (to avoid corked wine), not for try to poison the whole planet
Re:We have Heston Blumenthal (Score:3, Informative)
Let's not forget Ferran Adria (Score:3, Informative)
Re:We have Heston Blumenthal (Score:4, Informative)
Barbecue uses slightly higher temperatures and smoke as its dry heat source. Also, the meat is not sealed up with its juices. So you get something similar (and delicious), but not quite the same. If you ever come across it, give it a shot.
Buy this book: Cookwise (Score:5, Informative)
I think that the right tools help immensely with cooking. Get 3 very good knives, and keep them sharp. I would recommend Wusthof: 8" chefs knife, paring knife, and a bread knife. Get 3-4 plastic cutting boards of decent size. That will get you started, and try to avoid all the gadgets that you see. Learn good techniques, like how to do basic chopping/dicing, and you won't need the gadgets to do it for you.
Next, I would suggest you try some classic recipes. Use good ingredients, and learn what everything tastes like. And enjoy it!
How many geeks like to cook? (Score:5, Informative)
One resource I can't recommend highly enough is Cook's Illustrated magazine, put out by the folks who do the PBS show, America's Test Kitchen. It has no advertisements, just in depth recipes and reviews you can trust. In each recipe, the highlight common problems and the solutions they've found through experimentation. They also tell about the failures and why they failed, and the science behind what went right and wrong.
Sous Vide (Score:2, Informative)