Comments on: The meaning of Molecular Gastronomy http://www.tastingmenu.com/2007/07/27/the-meaning-of-molecular-gastronomy/ Focused on food. Thu, 28 Aug 2008 17:24:32 +0000 http://wordpress.org/?v=2.6 By: Conor http://www.tastingmenu.com/2007/07/27/the-meaning-of-molecular-gastronomy/#comment-2619 Conor Tue, 21 Aug 2007 18:38:13 +0000 http://www.tastingmenu.com/2007/07/27/the-meaning-of-molecular-gastronomy/#comment-2619 Dana, I just ate at wd~50 for the first time and was very satisfied at what I had there. I wrote an article on my experience too. I am trying to get a very thorough understanding of molecular gastronomy. For instance why did that term get picked up over something shorter. I love how it has no ethnic traces or language. It is in every respect a modern food practice. I would love to talk more about this. Please feel free to e-mail me. Dana,

I just ate at wd~50 for the first time and was very satisfied at what I had there. I wrote an article on my experience too.

I am trying to get a very thorough understanding of molecular gastronomy. For instance why did that term get picked up over something shorter. I love how it has no ethnic traces or language. It is in every respect a modern food practice. I would love to talk more about this. Please feel free to e-mail me.

]]> By: dana http://www.tastingmenu.com/2007/07/27/the-meaning-of-molecular-gastronomy/#comment-2569 dana Wed, 15 Aug 2007 17:39:00 +0000 http://www.tastingmenu.com/2007/07/27/the-meaning-of-molecular-gastronomy/#comment-2569 Michael- While a panna cotta gelled with Agar won't "melt" in your mouth, it won't turn into rubber provided you don't use too much. Rather, Agar makes a brittle gel that crumbles in your mouth, rather than the flexible soft gel that gelatin makes. At low levels it will feel like it is disolving in your mouth while it breaks apart. Asian cultures have been using agar agar to make gelled desserts for centuries, so there should be a lot of information out there along with recipes for you to start with. Michael- While a panna cotta gelled with Agar won’t “melt” in your mouth, it won’t turn into rubber provided you don’t use too much. Rather, Agar makes a brittle gel that crumbles in your mouth, rather than the flexible soft gel that gelatin makes. At low levels it will feel like it is disolving in your mouth while it breaks apart. Asian cultures have been using agar agar to make gelled desserts for centuries, so there should be a lot of information out there along with recipes for you to start with.

]]> By: Tim http://www.tastingmenu.com/2007/07/27/the-meaning-of-molecular-gastronomy/#comment-2445 Tim Wed, 08 Aug 2007 19:20:35 +0000 http://www.tastingmenu.com/2007/07/27/the-meaning-of-molecular-gastronomy/#comment-2445 Im appreciative to find your writings on wd50. After reading many reviews online I was worried about going there to eat tonight. Your posts collectively provided the context for me to go there with the mindset suited to the dished created by WD. I really have to thank you. Im a sculptor and frequently cite bulli and mol gastronomy in general as atypical boundary breakers found today. I think you would highly enjoy looking at the clothes designed by Hussein chalayan as well. Its the same situation - contemporary avant garde. Look on youtube. as for good eats - no thanks. that show is overcome by its lowest common denominator edutainment. Im appreciative to find your writings on wd50. After reading
many reviews online I was worried about going there to eat tonight.
Your posts collectively provided the context for me to go there
with the mindset suited to the dished created by WD.
I really have to thank you. Im a sculptor and frequently
cite bulli and mol gastronomy in general as atypical boundary
breakers found today. I think you would highly enjoy looking
at the clothes designed by Hussein chalayan as well.
Its the same situation - contemporary avant garde.
Look on youtube.

as for good eats - no thanks. that show is overcome by its
lowest common denominator edutainment.

]]> By: Julie O'Hara http://www.tastingmenu.com/2007/07/27/the-meaning-of-molecular-gastronomy/#comment-2326 Julie O'Hara Tue, 31 Jul 2007 00:00:01 +0000 http://www.tastingmenu.com/2007/07/27/the-meaning-of-molecular-gastronomy/#comment-2326 I loved this post. Thanks for laying out the concept very simply and putting it in perspective. Most often, you mention molecular gast. and people are terrified that they'll have to eat some kind of alien food that won't be tasty or filling. I personally love that chefs are leading the way so non-professional cooks like me can use their knowledge to cook better food. Julie I loved this post. Thanks for laying out the concept very simply and putting it in perspective. Most often, you mention molecular gast. and people are terrified that they’ll have to eat some kind of alien food that won’t be tasty or filling. I personally love that chefs are leading the way so non-professional cooks like me can use their knowledge to cook better food.

Julie

]]> By: Elizabeth http://www.tastingmenu.com/2007/07/27/the-meaning-of-molecular-gastronomy/#comment-2308 Elizabeth Sun, 29 Jul 2007 21:21:37 +0000 http://www.tastingmenu.com/2007/07/27/the-meaning-of-molecular-gastronomy/#comment-2308 Although I enjoy eating the results of molecular gastronomy more than studying it, we need to give credit to Hervé This who is considered by many to be the Father of molecular gastronomy. Also, did you mean Alinea? Although I enjoy eating the results of molecular gastronomy more than studying it, we need to give credit to Hervé This who is considered by many to be the Father of molecular gastronomy.

Also, did you mean Alinea?

]]> By: Michael Natkin http://www.tastingmenu.com/2007/07/27/the-meaning-of-molecular-gastronomy/#comment-2302 Michael Natkin Sun, 29 Jul 2007 05:34:48 +0000 http://www.tastingmenu.com/2007/07/27/the-meaning-of-molecular-gastronomy/#comment-2302 ... later, answering my own question by reading McGee :). Agar gels via starch, not protein, and the necessary concentration is lower than gelatin, about 1% by weight. The part that sounds dicey is that unlike gelatin, once it sets, it doesn't remelt until quite a high temp. So it won't melt in your mouth. Sounds like it would be panna cotta rubber, aka not good. He did make an intriguing suggestion that because of that property you can use it to suspend nuggets of contrasting flavor in a liquid or pudding. Hmm. Michael Natkin <a href="http://vegfoodie.typepad.com" rel="nofollow">The Vegetarian Foodie</a> … later, answering my own question by reading McGee :). Agar gels via starch, not protein, and the necessary concentration is lower than gelatin, about 1% by weight. The part that sounds dicey is that unlike gelatin, once it sets, it doesn’t remelt until quite a high temp. So it won’t melt in your mouth. Sounds like it would be panna cotta rubber, aka not good. He did make an intriguing suggestion that because of that property you can use it to suspend nuggets of contrasting flavor in a liquid or pudding. Hmm.

Michael Natkin
The Vegetarian Foodie

]]> By: Michael Natkin http://www.tastingmenu.com/2007/07/27/the-meaning-of-molecular-gastronomy/#comment-2297 Michael Natkin Sat, 28 Jul 2007 22:24:58 +0000 http://www.tastingmenu.com/2007/07/27/the-meaning-of-molecular-gastronomy/#comment-2297 Hey Dana - speaking of Panna Cotta and gelatin, do you have any experience using agar agar instead? I don't know whether the substitution is 1:1 and whether it can indeed be an acceptable substitute. I'm also curious if there are particular conditions of temperature or acidity or anything else that affect how such a substitution would work. Thanks, Michael Natkin <a href="http://vegfoodie.typepad.com" rel="nofollow">The Vegetarian Foodie</a> Hey Dana - speaking of Panna Cotta and gelatin, do you have any experience using agar agar instead? I don’t know whether the substitution is 1:1 and whether it can indeed be an acceptable substitute. I’m also curious if there are particular conditions of temperature or acidity or anything else that affect how such a substitution would work.

Thanks,
Michael Natkin
The Vegetarian Foodie

]]> By: dana http://www.tastingmenu.com/2007/07/27/the-meaning-of-molecular-gastronomy/#comment-2282 dana Sat, 28 Jul 2007 00:12:07 +0000 http://www.tastingmenu.com/2007/07/27/the-meaning-of-molecular-gastronomy/#comment-2282 Very true, it's a well done mainstream presentation of the information that drives molecular gastronomy. Very true, it’s a well done mainstream presentation of the information that drives molecular gastronomy.

]]> By: anonymous http://www.tastingmenu.com/2007/07/27/the-meaning-of-molecular-gastronomy/#comment-2278 anonymous Fri, 27 Jul 2007 19:25:36 +0000 http://www.tastingmenu.com/2007/07/27/the-meaning-of-molecular-gastronomy/#comment-2278 Don't forget the show Good Eats. Yes, it's lighter weight, but it's an introduction that catches people who otherwise would be terrified. Don’t forget the show Good Eats. Yes, it’s lighter weight, but it’s an introduction that catches people who otherwise would be terrified.

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