Dont yet know where i stand on the subject of molecular gastronomy i really admire Ferran Adria, Heston Blumenthal and Grant Achatz for some of the amazing new concepts they have given us. However i could never see myself devoting everything to that style of cooking maybe taking little things likes spherical ravioli or air and adding it to a modernised classic dish yes. When my new kitchen is completed i plan on doing some experimenting with foams, airs and different gelatin's to see what can be achieved in unison with more classical cooking. I have already made a warm terrine using Agar Agar, Passion fruit Caviar and Beetroot Spaghetti incorporating these type of creations into classical dishes is another challenge not to mention introducing them to Irish diners.
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