/ck/ - Food & Cooking

>>4283994
What do you hate about it? I could imagine it being slightly offsetting for compulsive people. I think it looks pretty natural, as if it was scooped from a field nearby, which is exactly what I think the chef was trying to convey with this dish.
>>4284002
Noted. I assume varying the amount of alginate influences the rigidness, but will a too high concentration of cacl2 influence the taste or structure?
>>4284010
Do they still sell it without the spheres? I would make my own and add them, infused with wodka or something.
>>4284011
I think so, yes. Molecular cooking should be used to teach about enzymes, proteines and so on in schools. It's fun, interesting and you can eat the products. I don't agree with you on it being just a gimmick. Discovering the processes behind everyday cooking techniques, hell, even that of an egg being fried, is what molecular chefs are working on. They might find the perfect temperature to fry an egg, or something alike. It could make the food industry a lot more efficient.