You Must Remember This

maltitol Interesting news from the Far East, as Pierre Gagnaire and Hervé This are reported to have created the world's first "entirely synthetic gourmet dish". Described as jelly balls with apple and lemon flavors, creamy on the inside and crispy outside, they are fabricated from ascorbic acid, citric acid, glucose and maltitol (also known, more menacingly, as 4-O-α-glucopyranosyl-D-sorbitol).

Haven't these guys heard of a Twinkie? In any event, my question, as always, is: but how does it taste?

On a related note, Ian Kleinman of Food102 and O's Restaurant in the Westin in Westminster, Colorado, reports that Hervé This has a few words to say on the whole "molecular gastronomy" nomenclature kerfuffle (or, I should say, a few more words). This (for whom "cooking" is cooking, and "gastronomy" is the study of same) foresees the decline of "molecular cooking" as a descriptive term, as more chefs turn away from it, letting "molecular gastronomy" return to its original meaning as referring to the scientific study of cooking (though this seems to ignore the increasing traction "MG" seems to have in the mainstream press).

It's possible we're all reaching the "call it what you will" stage. Per Kleinman, "Our menu still says molecular tasting menu but I cannot wait for the day where we all are looking for the best technique, not the best label." And per This, "And to finish, let’s drop the question of science, technology, etc. The main question is « how best say « I love you » through food ? "

[My deepest apologies for the absolutely horrible pun in the title of this post; couldn't help myself.]

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