This new series Molecular Gastronomy (simple and cheap) makes molecular recipes simple: explaining the techniques without mystification or complication. It also aims to let you try Molecular Gastronomy at home on a budget.
Molecular Gastronomy is a silly and complicated name for having fun with cooking and eating. After all, molecular means ‘to do with molecules’ so basically chemistry and physics. Gastronomy means to do with the science and art of cooking and eating. But all cooking has to do with using chemistry or physics (or more often both) to change the food we eat. The only gastronomy that is NOT ‘molecular’ is preparing and eating raw food!
So this series will introduce ‘Molecular Gastronomy’. We’ll keep it simple. We’ll also avoid expensive equipment (as far as possible) and complex kits. Other sites offer great kits and impressive gadgets. Here we want cheap Molecular Gastronomy.
Coming tomorrow: Gelification: edible pearls will describe a simple cheap Molecular Gastronomy technique to add bursts of perhaps surprising flavour to your cooking.