A Word on Improvisation

Anyone who is a frequent home chef knows that often meals are more based on what's available in the refrigerator than following some recipe. So how can molecular gastronomy play a role in this sort of offhand, improvised cooking? The idea of molecular gastronomy is based on two smaller ideas: using science to improve food, and creating dishes that are innovative and new. Most of this project thus far has focused on the science aspect, but the innovation is probably the more important of the two. The science behind molecular gastronomy cannot function without the ingenuity and creativity behind it. Making some sort of vegetable gel is all well and good, but nobody really wants to have a block of gel as their dinner. The way that science and art come together is best presented in the experimentation of cooking. When we try to create new dishes, we are looking for compatible flavors and textures that are pleasing to the palette, but we also need to ensure that our idea is feasibly executable, and we cannot do that without an understanding of the science behind our food. So, go try something new. Often, molecular gastronomy is simply taking a classic dish and turning each of the elements into something new. Have you ever thought of trying a mexican hot sauce on a chinese dish that needs a little spice? Or, what if you used a dijon mustard foam on top of lamb chops, rather than a traditional sauce? The possibilities are as limitless as the human imagination, and all we have to do is try something new. Not all experiments are delicious successes, but I do believe that you'll be surprised at how often your cooking instict is right.

Since I did not have an actual experiment to go with this post, instead, I have a challenge. Below is a picture of a dish I had on a recent visit to one of my favorite restaurants, Posh. Try and guess what is on this plate! (Hint: Think outside the box). I'll let you know in the next post what it actually is!
Good luck!

A Spectacular Dish