Foams, Dust And Molecular Gastronomy....... - FoodGloriousFood Blog at - 222734


Foams, Dust and Molecular Gastronomy....... 
Feb. 14, 2011 3:12 am 
Updated: Feb. 14, 2011 5:49 pm
If I never see another menu with a foam or dust on it I will be a happy person.  Over the past few years we have an explosion of world class chefs who have decided that to cook one must have a biochemical laboratory as a kitchen.  Centrifugal separation, dehydrators (to make dust...go figure), liquid nitrogen, ah the list goes on and on.
Cooking, and especially baking, has always been a science.  Our mothers, grandmothers and great grandmothers knew this.   Mixing was always done in a clean bowl, don't get any egg yolk in your meringue mix,  proving bread and much more.  Good wholesome food which was prepared in any kitchen with the minimum of tools.  
Where did this fad of Molecular Gastronomy come from?  Not from the regular folk that's for sure.
No, it came to us from from chefs with too much money and HUGE egos. They had to be the best, biggest the #1 in the world, and of course the world followed and hung on their every word. We therefore had chefs who had regular kitchens trying to prepare these outrageous offerings.  
I went to dinner one night at a local restaurant to see on the menu a steamed potato served on "dirt".
Didn't sound too appetising and at $17.00 for  an appetiser  I decided this was not for me.  Very often these meals are a set menu of 13 courses (why that number, who knows?)  You have to eat them in order to get the whole experience........please save me from this insanity!  Often they also have a special beverage to go with each course, served in a test tube, at a cost in excess of $300.00.
Personally, I think that this fad is for people who have money to burn, and a fad it is.  One of the main devotees of this style is Ferran Adria of El Bulli in Spain, who has decided to close for a while.  Could it be that people are waking up to the fact that we want real food, healthy food, fresh food, food we can prepare and even grow at home.  
When I eat an egg, I want to know that it is an egg not some frozen concoction, changed beyond recognition by liquid nitrogen.  If I eat a home cooked char grilled steak, I can taste the smokiness in the meat, I don't need an incense stick wafted under my nose, so that I can smell the woodsmoke.
Give me real food any day and please, please, please no more foams, dust or molecular gastronomy............

Feb. 14, 2011 5:47 am
Living in a smallish city in SE Ontario, I am not offered many choices when it comes to restaurants, and menus at the restaurants are filled with "old fashioned" fare that you seem to crave....The most exciting thing on the menu last time I ate out was a crustini with chevre....Sometimes I feel extremely frustrated with lack of choice. I crave adventure! While I don't particularly want to eat "dirt" or even foam, I SO want the option, LOL!
Feb. 14, 2011 6:04 am
No kidding! The last time I went to a "fancy" restaurant in my neck of the woods was indeed the last time. I do wish there was a least one place around here, though, that could serve a decently seasoned and well-cooked meal so I could have a break once & awhile :)
Bud W 
Feb. 14, 2011 7:11 am
I am with you on this. I have tried some of these "New" places that have popped up. But we always end up going back to the places that have been around for years and serve a great meal made with high quality ingredients, you leave satified, not looking for burger joint to top off.
Feb. 14, 2011 11:44 am
I would rather go hungry than order something with Foam, Dust or Essence in it or on it. You can even see the backlash on shows like Top Chef where nobody wants to see foam anymore. Enough is Enough.
Feb. 14, 2011 5:49 pm
Some of the stuff "Gourmet" chefs concoct makes me think of The Three Stooges trying so hard to show they know what they are doing that they actually show something very different. At least, The Three Stooges were entertainment.
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Ann Maksymiw

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About Me
I am a sixth generation Australian with a Greek, British and Danish heritage. Two sons and two grandchildren. I live in Melbourne, a very cosmopolitan and multi cultural city. It is the second biggest city in Australia. We love food in Melbourne and have some of the best restaurants in the Southern Hemisphere.
My favorite things to cook
I love cooking Italian, probably my favourite. We have family in the US and I have been cooking Southern style for a few years too. I like to try cooking unusual foodstuffs - rabbit, kangaroo, goat. We don't have much game in Australia so I am a bit limited. Have just started baking breads and cakes and am enjoying this a lot.
My favorite family cooking traditions
I have always cooked with fresh food as much as possible. Processed food is something I try to avoid. I cook nearly everything from scratch. Shopping is done mainly at Farmers Markets or fresh food markets. I am lucky as I don't work outside the home and have the time to prepare meals.
My cooking triumphs
Thanksgiving lunch for my best friend (she is from North Carolina) for 60 family and friends, with all of the trimmings.
My cooking tragedies
When I was first married and wanted to make a special dinner for my husband. I used a pressure cooker for the first exploded and I had to clean the walls, ceiling and floor before hubby came home. We went out for dinner that night.
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