Comments on: Ten tips for practial molecular gastronomy, part 1 http://blog.khymos.org/2007/02/10/ten-tips-for-practial-molecular-gastronomy-part-1/ - dedicated to molecular gastronomy Sun, 05 Feb 2012 23:21:18 +0000 hourly 1 http://wordpress.org/?v=3.3.1 By: blog.khymos.org » Blog Archive » Ten tips for practical molecular gastronomy http://blog.khymos.org/2007/02/10/ten-tips-for-practial-molecular-gastronomy-part-1/comment-page-1/#comment-4273 blog.khymos.org » Blog Archive » Ten tips for practical molecular gastronomy Fri, 02 Mar 2007 07:20:35 +0000 http://blog.khymos.org/2007/02/10/ten-tips-for-practial-molecular-gastronomy-part-1/#comment-4273 [...] 1. Use good and fresh raw materials of the best quality available. [...] [...] 1. Use good and fresh raw materials of the best quality available. [...]

]]> By: chuckeats http://blog.khymos.org/2007/02/10/ten-tips-for-practial-molecular-gastronomy-part-1/comment-page-1/#comment-3779 chuckeats Mon, 19 Feb 2007 02:14:42 +0000 http://blog.khymos.org/2007/02/10/ten-tips-for-practial-molecular-gastronomy-part-1/#comment-3779 as an eater, i have to agree w/ this post 100%. a meal at Keyah Grande (Alex & Aki of Ideas In Food fame) was superb - they are talented & creative chefs but their ingredients were also pristine: http://chuckeats.com/blog3/2007/01/19/keyah-grande-pagosa-springs-co-rip/ meals @ WD-50 (NY) have been inconsistent. some people complain the food is too weird but, after having 6-7 meals over the past 3 years, i think it's the inconsistency of the ingredients (and possibly their handling.) hit it on a good night and it sings. a meal at El Bulli did not achieve a top tier status b/c they served us disgusting tomatoes and various other small slip-ups. in the context of what they were doing, they probably though the ingredient played a tertiary role to the genius of the dish; however, it's the first thing we noticed as eaters. as an eater, i have to agree w/ this post 100%.

a meal at Keyah Grande (Alex & Aki of Ideas In Food fame) was superb – they are talented & creative chefs but their ingredients were also pristine:
http://chuckeats.com/blog3/2007/01/19/keyah-grande-pagosa-springs-co-rip/

meals @ WD-50 (NY) have been inconsistent. some people complain the food is too weird but, after having 6-7 meals over the past 3 years, i think it’s the inconsistency of the ingredients (and possibly their handling.) hit it on a good night and it sings.

a meal at El Bulli did not achieve a top tier status b/c they served us disgusting tomatoes and various other small slip-ups. in the context of what they were doing, they probably though the ingredient played a tertiary role to the genius of the dish; however, it’s the first thing we noticed as eaters.

]]> By: Chemgeek http://blog.khymos.org/2007/02/10/ten-tips-for-practial-molecular-gastronomy-part-1/comment-page-1/#comment-3596 Chemgeek Mon, 12 Feb 2007 19:17:51 +0000 http://blog.khymos.org/2007/02/10/ten-tips-for-practial-molecular-gastronomy-part-1/#comment-3596 "What happens upon storage is that starch and water crystallize." What do you mean? Obviously the water does not crystallize (i.e. form ice). “What happens upon storage is that starch and water crystallize.” What do you mean? Obviously the water does not crystallize (i.e. form ice).

]]> By: chadzilla http://blog.khymos.org/2007/02/10/ten-tips-for-practial-molecular-gastronomy-part-1/comment-page-1/#comment-3572 chadzilla Sun, 11 Feb 2007 14:28:47 +0000 http://blog.khymos.org/2007/02/10/ten-tips-for-practial-molecular-gastronomy-part-1/#comment-3572 Thanks for putting this as Numero Uno on the Molecular Gastronomy Top 10. It is an affirmation to those who should forget that culinology embraces the same principles as traditional cooking. It is cuisine evolution, not revolution. For myself, I have felt more compelled to use these modern techniques to push the flavor (or natural glutamate levels) of ingredients while retaining texture and moisture... and in some cases achieving better textures. Diners who taste this only know that it's delicious. They do not usually understand or care to know why. That is the role of the chef. We have been making tremendous new efforts to find and procure great ingredients, and the results are beyond satisfying. It is so much better to talk to the grower than to someone behind a desk. Thanks for putting this as Numero Uno on the Molecular Gastronomy Top 10. It is an affirmation to those who should forget that culinology embraces the same principles as traditional cooking. It is cuisine evolution, not revolution. For myself, I have felt more compelled to use these modern techniques to push the flavor (or natural glutamate levels) of ingredients while retaining texture and moisture… and in some cases achieving better textures. Diners who taste this only know that it’s delicious. They do not usually understand or care to know why. That is the role of the chef. We have been making tremendous new efforts to find and procure great ingredients, and the results are beyond satisfying. It is so much better to talk to the grower than to someone behind a desk.

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