MetaFilter posts tagged with moleculargastronomy

Hervé This: the man who unboiled an egg

Lush — Sat, 16 Feb 2008 02:44:19 -0800

Hervé This, dubbed the "Father of Molecular Gastronomy", is also known as the man who unboiled an egg.

doctor delicious and molecular gastronomy

madamjujujive — Wed, 10 Oct 2007 22:00:49 -0800

Carbonated watermelon. Gelatin spheres with liquid centers. Broths and sauces whipped into foams. When the world's best chefs want something that defies the laws of physics, they come to one man: Dave Arnold, the DIY guru of high-tech cooking. Want to turn your kitchen into a science lab? Check out 25 extreme kitchen gadgets. Related, previously on Mefi: molecular gastronomy.

Too many chefs in the kitchen turn the broth into gelatinous capsules

artifarce — Thu, 12 Jul 2007 13:32:52 -0800

DIY Food Sci: Mefites have discussed molecular gastronomy techniques such as sous-vide and famous practitioners such as El Bulli (photos) or Alinea (review), but apartment chemists are experimenting both with the chemical and the physical techniques of the pros. An anti-griddle cooktop may run you $1060, but cheaper tools of the trade can be found online or in your neighborhood health food store. Find perfect flavor and odor matches based on similar amines at Khymos.org, inspiration at Hungry in Hogtown, or learn about the common chemicals used, but don't let the Man keep you from your hot ice cream and kumquat caviar again.

The Horse Crisperer

sevenyearlurk — Sun, 08 Jul 2007 09:31:17 -0800

Hungry in Hogtown may be Toronto's best food blog. This guy goes all-out to recreate his favourite recipes, whether it requires rendering 50 pounds of horse fat to make french fries, or sourcing bunny scalps for a crispy snack. Oh, and his most recent post is about Kool-Aid pickles.

World's Best Restaurant

peacay — Tue, 19 Apr 2005 19:07:10 -0800

World's best restaurant serves up molecular gastronomy.
(parallel thread)

Ferran Adri? And Molecular Gastronomy

MiguelCardoso — Sat, 10 Apr 2004 18:23:54 -0800

Definitely Not Your Mom's Cooking, But Comfort Food Of A Sort: that is, if you're an avant-garde seen-it-all, eaten-it-all gastronome whose jaded taste-buds crave a jolt of novelty, humour and sheer flamboyance. By far the most exciting, celebrated and downright controversial chef on God's good earth is called Ferran Adria. His restaurant, El Bulli has just re-opened, after the yearly six-month period experimentation of challenging new dishes in his taller/laboratory. [More inside.]