"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > Cooking Resources > Cookbooks, Software etc.
Reply
 
Thread Tools Display Modes
 
Old 05-08-2011, 09:50 AM   #11
Assistant Cook
 
Join Date: Apr 2011
Posts: 41
Quote:
Originally Posted by Poppinfresh View Post
I made bacon spaghetti tonight. People are right: Bacon DOES make everything better, especially when it's made entirely of bacon.

I do have to work on the sauce some, though.
Bacon is good served with bacon
__________________

__________________
mzdee is offline   Reply With Quote
Old 03-07-2012, 04:54 PM   #12
Assistant Cook
 
Rasputin's Avatar
 
Join Date: Mar 2012
Location: Palmetto, Ga
Posts: 17
Send a message via Skype™ to Rasputin
Quote:
Originally Posted by Aunt Bea View Post
I won't be ready for molecular gastronomy for another fifty years. I am still trying to figure out what to use parchment paper for.

:/ Sadly I'm on the same page. The only thing I use wax paper for are for baking shortbread cookies. And I'm not even sure if I should do that!
__________________

__________________
Murphy's Law - a satiric principle principle based on the theory that if anything can go wrong, it will; nothing is as easy as it looks; and everything takes longer than you think.
Rasputin is offline   Reply With Quote
Old 03-07-2012, 05:32 PM   #13
Sous Chef
 
PolishedTopaz's Avatar
 
Join Date: Aug 2004
Location: East End of Long Island
Posts: 915
Quote:
Originally Posted by Poppinfresh View Post
I made bacon spaghetti tonight. People are right: Bacon DOES make everything better, especially when it's made entirely of bacon.

I do have to work on the sauce some, though.
Pasta Carbonara comes to mind
__________________
Just because someone tells you that you can't do something doesn't mean you have to listen.
PolishedTopaz is offline   Reply With Quote
Old 03-07-2012, 10:48 PM   #14
Sous Chef
 
no mayonnaise's Avatar
 
Join Date: Oct 2011
Posts: 553
Check out the book series, Modernist Cuisine.
It's what you might be looking for, OP.
__________________
no mayonnaise is offline   Reply With Quote
Old 03-08-2012, 05:40 AM   #15
Sous Chef
 
masteraznchefjr's Avatar
 
Join Date: Sep 2004
Location: UCLA
Posts: 785
Send a message via AIM to masteraznchefjr
I'm taking a class on molecular gastronomy next quarter. I'll let you guys know how that turns out.
masteraznchefjr is offline   Reply With Quote
Old 03-08-2012, 10:13 AM   #16
Head Chef
 
GLC's Avatar
 
Join Date: Oct 2011
Location: Near Austin, Texas
Posts: 1,216
If molecular gastronomy is an evolution, it seems to be too often, as it's popularized, an evolution that evolved right past the point of it all, on to gee whiz, watch what happens and look at this expensive piece of gear.

But at it's legitimate core, it's really just opening up cooking to different techniques that are conceived after the physical basis of food preparation is better understood. If you're ordering exotic ingredients and following instructions, without studying and understanding the chemistry and physics, you're not doing molecular gastronomy, any more than the junior high science "experiment" is really an experiment or even the student's knowledgeable application of science. Doing chemistry exercises by rote isn't "doing" chemistry, any more than the worker who pours the specified amount of maltodextrin or xanthan gum into the factory pot is doing molecular gastronomy. For a great deal of what's featured in the craze, it wouldn't be though of as anything special, if the ingredients had been on the grocery shelves and in use all along. A great deal, if not most of it, has been routine industrial cooking for a very long time.

The point is that ALL cooking is molecular gastronomy, and most of the amateurs who are chasing off to the books and web sites don't yet understand the physical and chemical basis of their regular everyday cooking. Real molecular gastronomy is simply and literally cooking while knowing what you're doing. Most folks would do better to begin by just learning something as basic as the nature of heat transfer.

Heat Transfer and Cooking - Kitchen Notes - Cooking For Engineers

And reading Harold McGee:
Amazon.com: On Food and Cooking: The Science and Lore of the Kitchen (9780684800011): Harold McGee: Books
__________________
"Kitchen duty is awarded only to those of manifest excellence..." - The Master, Dogen
GLC is offline   Reply With Quote
Old 03-08-2012, 10:27 AM   #17
Executive Chef
 
Sir_Loin_of_Beef's Avatar
 
Join Date: Apr 2011
Location: Sir Francis Drake Hotel
Posts: 4,884
Quote:
Originally Posted by Poppinfresh View Post
I'm looking to evolve to the next plane. Anyone made the journey?

Not for quite a while. I prefer to take the train. It may take longer, but it is a lot less hassle, and the benefits outweigh the extra time.
__________________
Life is much more manageable when thought of as a scavenger hunt as opposed to a surprise party - Jimmy Buffett
Sir_Loin_of_Beef is offline   Reply With Quote
Old 03-08-2012, 12:02 PM   #18
Executive Chef
 
Join Date: Jan 2011
Location: here
Posts: 3,612
I think I'll stick to exploring regional and ethnic cuisines for a while longer.
__________________
Greg Who Cooks is offline   Reply With Quote
Old 03-08-2012, 12:17 PM   #19
Master Chef
 
Join Date: Sep 2004
Location: Galena, IL
Posts: 7,973
It sounds like you're missing out on eastern European and Russian cuisines.
__________________
Claire is offline   Reply With Quote
Old 03-08-2012, 02:26 PM   #20
Executive Chef
 
Join Date: Jan 2011
Location: here
Posts: 3,612
Quote:
Originally Posted by Claire View Post
It sounds like you're missing out on eastern European and Russian cuisines.
Who is your comment directed to?
__________________

__________________
Greg Who Cooks is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 11:11 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.