Molecular Gastronomy

Molecular Gastronomy…talking about trendy food!

“Miss you have to see this. We are doing this crazy food science stuff at work!” This coming from Khan one of my ex students doing his chef apprenticeship at a local Restaurant.

It takes one excited student to get me all ears. Couldn’t quite figure out what he was talking about, but fruit caviar sounded like a concept to be pursued. Mission was to find the magic powders.

Problem is that I am one of those odd readers who pages backwards through a magazine and that is how I approached Molecular Gastronomy. Buy the chemicals first and figure it out later and when all else fails I’ll just read the instructions! Paid an arm and a leg for one container, the one I thought would get me a “sphere” - a fruit sphere!

The container has been sitting unopened on my desk for a solid year, yes next to the computer and yes because Molecular Gastronomy (MG) needs to be ‘Googled’

“All good things come to those who wait.” My hosts at Massey University invited me to a workshop in MG with Giovanni Apollo. Bit of a rip off at $250 for two hours watching a demonstration and no handouts, but the Master was entertaining and we had the opportunity to ferret through and savour items like volcano oil, liquid nitrogen sorbets, consommé foams and Grand Mariner spheres. That much I can remember and then I was hooked.

Talking about ferreting! You should have seen me raiding the ‘additive pantry’. From now on I am a committed member of the kitchen chemistry chain gang.

Woe to me! It is not that easy. Until now all my trials in MG has gone to the worm farm, but I am not a quitter and I will keep you posted!