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Molecular Cuisine/Modernist Cuisine/Avant-Garde Cuisine: A fading trend, a style, a tool in the kitchen, a competence we should learn in schools?

post #1 of 9
Thread Starter 

Hi Fellow Chefs!  I am a Chef pursuing a Masters and therefore completing some research for a thesis!  If possible just comment on my statement (Molecular Cuisine/Modernist Cuisine/Avant-Garde Cuisine:  A fading trend, a style, a tool in the kitchen, a competence we should learn in schools?) and let me know which ingredients and techniques if any do you use.  It would help if you state if you are sweet or savoury chef!  Thank you!

post #2 of 9

I've been raiding molecular gastronomy for techniques for use in my largely non-modernist cooking. I don't really like making gimmicky food, but there are some solid tools in that tool set. Your college probably has a set of Modernist Cuisine in it's reference library. Take a look, and you'll see what I mean.

 

Some modernist stuff that I use that I think will endure (mostly because it doesn't require special mail order ingredients)

 

Pressure cooker stuff.

 

Water bath / sealed pouch cooking

 

Sodium citrate cheese reconstructions.

post #3 of 9
Thread Starter 

Yes I have looked at it!  it's a great book!  Have you been to there website?  They are doing 'classes' on techniques, very cool!  For my research I am looking into ingredients and techniques being used just as you said 'in non-modernist' cooking way, which is also my style!  The information you provided is great!  I thank you! 

post #4 of 9
Yeah, we are past the wow, or shock of the new stage. I think (hope) we are past the peak of backlash. Now we can all settle down and just start incorporating some of these techniques into our overall kit bag. Or rejecting them as we see fit.

Al
post #5 of 9

I also think there is a fundamental difference in philosophy. I call it the 'is cooking a Craft or an Art?' question. It didn't start with modernism, but the molecular cuisine techniques have brought it to new excesses.

post #6 of 9

Sous vide cooking and making powders with Tapioca Maltodextrin are the two things I would miss the most if "modernist cooking" were to suddenly disappear. 

post #7 of 9

I think there is a case for Modernist/ Molecular cuisine in any kitchen. Look at a tourne potato, I was taught in tradition french cuisine, I can tourne with my eyes closed. I've worked in 7 kitchens, none of which I EVER tourned a potato. I think certain modern techniques will stick to the wall like al dente pasta and others will fall by the wayside like the tourne(good for it's time but will eventually be dated). 

post #8 of 9
Quote:
Originally Posted by MikeEnPlace View Post

I think there is a case for Modernist/ Molecular cuisine in any kitchen. Look at a tourne potato, I was taught in tradition french cuisine, I can tourne with my eyes closed. I've worked in 7 kitchens, none of which I EVER tourned a potato. I think certain modern techniques will stick to the wall like al dente pasta and others will fall by the wayside like the tourne(good for it's time but will eventually be dated). 

 

Agree 100%. If you don't know how to cook your chicken breast properly, then you shouldn't be focused on making that chestnut foam to top it with. There are tricks that make our lives easier (sous-vide quick marinating, thickening with Ultratex, etc.), but basic technique will always be essential and (hopefully) respected.

Sam Jebson
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Sam Jebson
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post #9 of 9
Thread Starter 

Thank you everyone!  I am passing this survey around for my data collection.  Shouldn't take more than 5 minutes if you have a chance! 

http://freeonlinesurveys.com/s.asp?sid=xsd5avwdh25ci90219970

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