...So Did Ya' Get The Memo?

People say you are what you eat. So what if you were eating Nitro-scrambled-egg ice cream, or preserved tuna-oil air? …maybe even a mozzarella balloon puffed with nitrogen dioxide? These are a few of the crazy meals you can create with The Big Fat Duck Cookbook.
Chefs are always looking for a cutting edge dish, something more exotic than the next. A few world-renowned molecular gastronomists have turned their chemistry labs into kitchens by infusing liquid nitrogen with simple dishes to create what looks like edible art.

Although some of the dishes look beautiful, are they worth the taste? Apparently, they are according to Grant Achatz of Chicago’s Alinea Restaurant. It’s just simply a different way of cooking. For example, one would use an antigriddle (a cooktop that freezes rather than heats) for many of the dishes. Another particular method of cooking is called sous vide, in which meat is vacuum-sealed and poached at a very low temperature, producing supermoist and flavorful dishes.
This recent crave has offered many chefs new techniques and ingredients to spice things up for those with truly extensive taste pallets who are always looking for something new.
It’s interesting that many of the chefs who were interviewed all came to the same conclusion – everything in cooking is chemical. Even the basics like water and salt are still technically chemicals.
Many think this alternative way of cooking is a look into the future and while these techniques begin at restaurants, they will make their way into homes.