285 Foodies

Food and Drink related Talk => Food talk in Media - TV -Blogs - Print - Computer => Topic started by: Mike GadgetGeek Stock on November 18, 2009, 11:26:59 AM

Title: After Microsoft, Bringing a High-Tech Eye to Professional Kitchens
Post by: Mike GadgetGeek Stock on November 18, 2009, 11:26:59 AM

This link provided to me by FlyinBrian, our partner in our 285foodies endeavor.

From the New York Times.

This links sheds some light on some interesting things done by real foodies and engineers attempting to unravel some of the superstition and alchemy going on in professional kitchens.  I HIGHLY recommend reading this and watching the VERY interesting video on Cryoseared duck breast. If you are inspired at all about molecular gastronomy you should be listening to Nathan Myhrvold, he is on the cutting edge.



http://www.nytimes.com/2009/11/17/science/17prof.html?_r=1 (http://www.nytimes.com/2009/11/17/science/17prof.html?_r=1)

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Title: Re: After Microsoft, Bringing a High-Tech Eye to Professional Kitchens
Post by: Poppa Bass on November 18, 2009, 12:09:45 PM
You must have been reading my mind . . .
Who doesn't want more info on Cryoseared duck breast
Title: Re: After Microsoft, Bringing a High-Tech Eye to Professional Kitchens
Post by: Mike GadgetGeek Stock on November 18, 2009, 12:15:39 PM
You must have been reading my mind . . .
Who doesn't want more info on Cryoseared duck breast


If need be, please substitute the word "delicious" for the word Cryoseared..    ;D

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Title: Re: After Microsoft, Bringing a High-Tech Eye to Professional Kitchens
Post by: Loundry on November 18, 2009, 02:11:17 PM
What chafes me is our cultural need to call innovation in cooking techniques "molecular gastronomy", as if it's "wrong".
Title: Re: After Microsoft, Bringing a High-Tech Eye to Professional Kitchens
Post by: Jmolinari on November 18, 2009, 04:39:38 PM
What chafes me is our cultural need to call innovation in cooking techniques "molecular gastronomy", as if it's "wrong".

I don't follow the connection between "molecular gastronomy" and wrong.

is molecular science wrong science?

I just see it as looking at gastronomy on a molecular level.
Title: Re: After Microsoft, Bringing a High-Tech Eye to Professional Kitchens
Post by: Marmite Loving Euniculus on November 18, 2009, 05:20:20 PM
I second JaMo.

Science is fun and fascinating.  :D