Beyond Molecular Gastronomy
I'm on the fence on molecular gastronomy. Some of the techniques recently innovated and revived are amazing,
however just because you turned a sauce into a foam with some CO2 doesn't make up for the fact that it doesn't taste that great or necessitate that I'll enjoy the texture.
The miracle fruit, Synsepalum dulcificum, is native to West Africa and has been known to Westerners since the 18th century. The cause of the reaction is a protein called miraculin, which binds with the taste buds and acts as a sweetness inducer when it comes in contact with acids...
This "miracle fruit" at $2+ per berry sounds very enticing and I wonder if it will be the next wave in haute cuisine.
Carrie Dashow dropped a large dollop of lemon sorbet into a glass of Guinness, stirred, drank and proclaimed that it tasted like a 'chocolate shake.'
Nearby, Yuka Yoneda tilted her head back as her boyfriend, Albert Yuen, drizzled Tabasco sauce onto her tongue. She swallowed and considered the flavor: 'Doughnut glaze, hot doughnut glaze!'
Trend or not, I would like to experience this, at least once.
Full story:
http://www.nytimes.com/2008/05/28/dining/28flavor.html
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