Author Topic: After Microsoft, Bringing a High-Tech Eye to Professional Kitchens  (Read 2379 times)

Offline Mike GadgetGeek Stock

  • Administrator
  • Hero Member
  • *****
  • Posts: 4051
  • Learn something from everyone.
    • Email

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

.
Finding offense where none is intended is a form of selfishness.

When facts change, I change my mind.  What do you do?

It's a poor craftsman that blames his tools.

Offline Poppa Bass

  • Newbie
  • *
  • Posts: 5
Re: After Microsoft, Bringing a High-Tech Eye to Professional Kitchens
« Reply #1 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
My Goal In Life Is To Be As Good As My Dogs Thinks I Am

Offline Mike GadgetGeek Stock

  • Administrator
  • Hero Member
  • *****
  • Posts: 4051
  • Learn something from everyone.
    • Email
Re: After Microsoft, Bringing a High-Tech Eye to Professional Kitchens
« Reply #2 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

.
Finding offense where none is intended is a form of selfishness.

When facts change, I change my mind.  What do you do?

It's a poor craftsman that blames his tools.

Loundry

  • Guest
Re: After Microsoft, Bringing a High-Tech Eye to Professional Kitchens
« Reply #3 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".

Offline Jmolinari

  • Hero Member
  • *****
  • Posts: 1717
    • Email
Re: After Microsoft, Bringing a High-Tech Eye to Professional Kitchens
« Reply #4 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.

Offline Marmite Loving Euniculus

  • Full Member
  • ***
  • Posts: 158
    • Email
Re: After Microsoft, Bringing a High-Tech Eye to Professional Kitchens
« Reply #5 on: November 18, 2009, 05:20:20 PM »
I second JaMo.

Science is fun and fascinating.  :D

 

Powered by EzPortal
anything
anything