Molecular Gastronomy

Discussion in 'Food & Cooking' started by everydaygourmet, Apr 8, 2012.

  1. everydaygourmet

    everydaygourmet

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    Chef/Owner/Operator
    Hello to all and thanks to those that participate in this forum. Hope to continue to learn and advance in our collective art.

    Like comments and experience from those who have experience good and bad with Molecular Gastronomy. Personally I find it very humbling and in the beginning pretty daunting. Had an epiphany of sorts as I "realized" just how much I didn't know. 

    My avatar is an original deconstructed "Spanish dinner" consisting of a transparent monchego, tomato foam, evo powder, freeze dried Serrano ham and balsamic caviar.

    Would appreciate comments etc, thanks in advance.

    EDG