Molecular Cuisine Starter Kit
Posted in: household, science, Today's Chili
This is the Molecular Cuisine Starter Kit. Welcome to culinary hell.
During the 1970s, The French developed Nouvelle Cuisine, simpler, fresher dishes that were a reaction against the heavy, overwrought, cream-laden excesses of classical French cooking. The fashion spread, and by the time it hit England, Nouvelle Cuisine was a tainted word, with crappy regional hotels serving giant plates with minuscule portions. The name became a joke.
And with the Molecular Cuisine Starter Kit, the latest food fashion can be equally mauled, in the privacy of your own home. The set is more like chemistry kit than a cooking kit, containing sachets of agar-agar, calcium lactate, sodium alginate, soy lecithin and xanthan gum. In short, it’s the same as the list of ingredients you’ll read on the back of any pack of processed food. You also get silicon tubing, pipettes, a syringe along with other less weird tools, plus a DVD with recipe demonstrations.
Molecular gastronomy is a wonderful thing, bringing critical scientific thinking to the superstition-laden world of cooking. But it is also a fashion, with freeze-dried raspberries appearing in the salads of otherwise traditional restaurants. Can it be done in the home with a simple kit of chemicals? We should probably leave it to the professionals, like Ferran Adrià and Heston Blumenthal.
On the other hand, playing with this stuff is probably awesome fun, and even if it doesn’t taste so great, at least you get to eat the results. $70.
Molecular Cuisine Starter Kit [ThinkGeek]
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