Cooking

Any one who knows me, knows that there are few things I love more than good gourmet food.  For special occasions, I spend hours planning elaborate menus.  The more involved the better!  That is why when I heard of molecular gastronomy I peeked my interest.

According to Wikepedia, molecular gastronomy is “is a scientific discipline that studies the physical and chemical processes that occur while cooking. Molecular gastronomy seeks to investigate and explain the chemical reasons behind the transformation of ingredients, as well as the social, artistic and technical components of culinary and gastronomic phenomena in general.”.

It sounds interesting, but is it healthy?

I couldn’t find much research to prove otherwise, but I believe the jury is still out.  Of concern are chemicals such as  methylcellulose, which gels at high temperatures and melts at low temperatures.  Proponents claim is is a harmless food additive but for me, I think I will keep the additives out of my food as much as possible!

Here is more on molecular gastronomony – interesting reading even if it isn’t something I am completely comfortable with!

What Does Molecular Gastronomy Mean? | Ruhlman.com

In a post early this month, he explains why: These terms, he says, are “hardening into bad pop cultural history that tags very different chefs and their ideas with the impressive but empty terms ‘molecular gastronomy’ and “molecular …

bookofjoe: Molecular Gastronomy Starter Set

Molecular Gastronomy Starter Set. C2b1_ghfmolecular_gastronomy_kit-1. “Everything you need to get started in spherification, thickeners and foaming agents. Not only the chemicals — agar, sodium alginate, calcium chloride, carrageenan, …

elBulli Chef Albert Adria Brings Molecular Gastronomy to Beijing …

Billed as the culinary event of the year, the arrival of elBulli Chef Albert Adria was an event for foodies around the capital. Known for his pioneering techniques in molecular gastronomy, Chef Adria helms a restaurant that only the …

Molecular Gastronomy – New Site and Freebies

At some point in the not too distant future I will be launching a new interactive site in conjunction with the good folks at Cream Supplies, purveyors of the finest molecular goodies known to humanity. The focus will be on making …

The Aughts #6: Ferran Adrià & Heston Blumenthal

We are chatting about molecular gastronomy. Adria is in Toronto to promote his long-awaited cookbook, A Day at elBulli, a 600-page tome about the history and inner workings of his famed three-Michelin-star restLondon Gastronomy Seminar #1

Last night was the inaugural London Gastronomy Seminar, focussing on flavour extraction. The speakers were Hervé This, one of the first to investigate molecular gastronomy, and John Forbes of RC Treatt, a major manufacturer of essential …

aurant near the town of …

100 Great Videos to Learn About Food Science

These 100 videos are all about the various sciences of food, including food production, biology, molecular gastronomy, kitchen chemistry, food experiments and food physics. You’ll learn about nutrition, sustainability, food reactions, …

Obama Foodorama: Molecular Gastronomy For School Lunch: Kass and …

They were joined by Mrs. Karen Duncan, the wife of Education Secretary Arne Duncan, and gave the school kids some fun lessons in molecular gastronomy, or as it’s more simply known, food science. The lesson was a good way of teaching …

MOLECULAR GASTRONOMY AT HOME | More Intelligent Life

What is xanthan gum and what is it good for? After consulting with some chefs, Molly Young buys a bag to experiment with in her own laboratory kitchen … read more »

Spain to open first school of molecular cooking | Reuters …

Other exponents include chefs such as Briton Heston Blumenthal, advocate of “molecular gastronomy.” “Not only is gastronomy an art, culture and an industry, it is a technology and a science,” Science Minister Cristina Garmendia said at …

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