http://blog.khymos.org/2007/08/27/ten-tips-for-practical-molecular-gastronomy-part-7/ - dedicated to molecular gastronomy Thu, 20 Nov 2008 16:01:27 +0000 http://wordpress.org/?v=2.5 http://blog.khymos.org/2007/08/27/ten-tips-for-practical-molecular-gastronomy-part-7/#comment-86212 blog.khymos.org » Blog Archive » Ten tips for practical molecular gastronomy, part 8 Mon, 21 Apr 2008 18:45:06 +0000 http://blog.khymos.org/2007/08/27/ten-tips-for-practical-molecular-gastronomy-part-7/#comment-86212 [...] outside the cook book! I mentioned in previous post that you should always question authorities and cook books. And even when you have a recipe that works, remember that it’s nothing more than a [...] […] outside the cook book! I mentioned in previous post that you should always question authorities and cook books. And even when you have a recipe that works, remember that it’s nothing more than a […]

]]> http://blog.khymos.org/2007/08/27/ten-tips-for-practical-molecular-gastronomy-part-7/#comment-64868 Jimena Sat, 02 Feb 2008 02:39:02 +0000 http://blog.khymos.org/2007/08/27/ten-tips-for-practical-molecular-gastronomy-part-7/#comment-64868 gret post, and now I have a new walpaper... hank you! gret post, and now I have a new walpaper…
hank you!

]]> http://blog.khymos.org/2007/08/27/ten-tips-for-practical-molecular-gastronomy-part-7/#comment-34375 Styles+For+My+Hair Sun, 09 Sep 2007 04:11:38 +0000 http://blog.khymos.org/2007/08/27/ten-tips-for-practical-molecular-gastronomy-part-7/#comment-34375 Cool message. I hope you'll surf on my diary.. Thank You Again Cool message.
I hope you’ll surf on my diary..
Thank You Again

]]> http://blog.khymos.org/2007/08/27/ten-tips-for-practical-molecular-gastronomy-part-7/#comment-31957 chadzilla Tue, 28 Aug 2007 12:54:51 +0000 http://blog.khymos.org/2007/08/27/ten-tips-for-practical-molecular-gastronomy-part-7/#comment-31957 Thank you so much for posting this. It's one of the things that we always preach to young cooks who want to be chefs... read, read, read! It's true that a chef is not a scientist, but it doesn't relieve him of the responsibililty of what is happening to the food on every level while he prepares it. The sculptor does not necessarily know the chemical properties of the clay, but he should be very in tune with the physical properties. This requires attention and reverence. I've seen it happen so many times how an inexperienced cook will not be focused on the sights, aromas, sounds, and sensations around him. It's not just about taste. Many times I've walked onto someone's station and immediately felt that the oven wasn't hot enough, or the grill is burning to hot on one side, or that roast garlic in the bottom oven is ready from the aroma it's giving out. Pay attention! I do not know all of the reasons why the food around me reacts as it does, but I am aware of the reaction. Your website is definitely suggested reading for our cooks. We all need to study more about what we love. Thank you so much for posting this. It’s one of the things that we always preach to young cooks who want to be chefs… read, read, read!
It’s true that a chef is not a scientist, but it doesn’t relieve him of the responsibililty of what is happening to the food on every level while he prepares it. The sculptor does not necessarily know the chemical properties of the clay, but he should be very in tune with the physical properties. This requires attention and reverence.
I’ve seen it happen so many times how an inexperienced cook will not be focused on the sights, aromas, sounds, and sensations around him. It’s not just about taste. Many times I’ve walked onto someone’s station and immediately felt that the oven wasn’t hot enough, or the grill is burning to hot on one side, or that roast garlic in the bottom oven is ready from the aroma it’s giving out. Pay attention! I do not know all of the reasons why the food around me reacts as it does, but I am aware of the reaction.
Your website is definitely suggested reading for our cooks. We all need to study more about what we love.

]]>