Garlic and coffee creme brulée? Egg and bacon ice cream with tomato jam? Chocolate petit fours infused with pipe tobacco?
Yeah, at first, it sounds terribly foul, but the methods behind it is actually kind of interesting. And I say interesting because of its concept, not because I am willing to try it just yet. The people call this technique molecular gastronomy, which is like a scientific approach to cooking. Its a theory on how the brain interprets smell and taste differs from the "standard palet".
The rule states that an ingredient with a dominant taste must always be "awakened" by an ingredient with another dominant taste. I'm all about being creative and new, innovative cuisines, but egg ice cream, gross.
Maybe its just me, but I am weery of MacGuyver-esque techniques in the kitchen. I mean, I try to be open minded about different kinds of foods and flavors, but your talking to a girl that grew up on hamburger helper and kraft macaroni and cheese. The thought of using microscopes and ph meters in the kitchen sounds weird. Call me old fashion.
There is a restaurant in New York tat specializes in this called WD-50. Who knows, maybe I will give it a whirl once I move back home and then, if I dont die of food poisoning, I will report more.
No comments:
Post a Comment