Wow, that title did it didn't it? I'm sure if you told others what you were reading they would think you are super smart and you are because you are reading my blog. Some people don't know what I do when I tell the about molecular gastronomy and a good way that I can describe it is this: when you go driving and you see some one's license plate that has a strange saying on it, you try to figure it out but sometimes it is difficult. So you see a plate that says something like:
What could that be? Well, if you play around with it, prep, preple, preplert? Well, I made it to say "purple heart". Do you see it now?
I think of this being a metaphor to molecular gastronomy because with the molecular gastronomy, you some are basically making something of different components that when together may not resemble but work just like the inspiration. For instance: do you like BLT's? What if you were offered a plate with two pieces of white toast, with mayo on the sides, a thick and juicy tomato, a crisp piece of lettuce and a few strips of bacon? That is the traditional view of the BLT. My take on molecular gastronomy has to do with the science of cooking a BLT and then challenges me to make something that tastes like that sandwich, but to me completely different. My idea was to have an Asian soup spoon and inside of it place some bread crumbs. On top of the bread crumbs would be some powdered bacon, then some lettuce foam and on top of the foam would be some tomato caviar. Should it would look a lot different, but with each bite, you would taste something that tastes juts like a BLT sandwich. That is molecular gastronomy to me.
So, try to do something different or make some sort of food different. Make something that tastes the same but looks and feels different.