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Does Molecular Gastronomy Make You Nervous?
This form of cooking is very accessible to the home cook, like ridiculously accessible... All it is, is taking old techniques and re-inventing them.
The foam can be made with coconut cream, and creme anglaise, all you have to do is agitate it enough, and scrape off the foam. The ice cream is easy, the tuille is easy, and the braised pineapple is easy.
For every other crazy technique, like faux caviar or foams, check out recipes online, its easy, and i think if you're a home cook that likes to experiment, try these new things, it'll surely impress your friends.
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this is insane... ive been eating like this since i can remember, and my grandfather always commented on it and how i was soooo "european" but didn't really understand til i lately.
but really, right before i read this article i was eating steak, braised cabbage, and roasted potatoes, and incoherently made sure i had a small piece of each for the last bite lol