/ck/ - Food & Cooking

[Anonymous No.19245425]

Why isn't molecular gastronomy more popular?

[Anonymous No.19245428]

>>19245425
Because we're not all homosexuals using media terms to justify our lives

[Anonymous No.19245432]

>believing in molecules

[Anonymous No.19245463]

>>19245425
I don't like meme food so molecular gastronomy isn't something I have any interest in.

[Anonymous No.19245570]

>>19245425
Food first and foremost exists to satisfy hunger. Molecular Gastro is the furthest expression of it away from it's natural purpose. It's too much form over function.

[Anonymous No.19245572]

>>19245428
>anooon, your dinner is ready
>coming mom!

[Anonymous No.19245573]

>>19245425
Probably because it is pretentious and special needs.

[Anonymous No.19245574]

>>19245570
You know you get like, 15 courses, right?
It's a once-in-a-while experience, like a lot of things in life
It's like going to Casa Bonita but for more money

[Anonymous No.19245577]

It's literally just aspics with better marketing

[Anonymous No.19245580]

Molecular gastronomy just leaves me feeling unengaged most of the time. For the first like 2 seconds you're impressed that conceptually, they were able to do what they did, and then you realize it serves no purpose other than making it apparent that what they did is possible despite the fact it has no point from a culinary perspective and doesn't even result in good food.

You take two obnoxious selfies with the food for instagram and then you eat it and forget about it because it's not even particularly good food.

[Anonymous No.19245583]

>>19245425
Is that ravioli stuffed with raw egg?

[Anonymous No.19245613]

OP here
Maybe I have the wrong end of the stick
It's just that I noticed that most artificial foods are flavored to taste like something that already exists
And I wonder why that is
Surely now that we have lots of interesting chemicals to play with, people would start inventing foods that taste completely different from anything that already exists, but is tasty as well?

So that like instead of having "bbq flavored potato chips" you could have "umami and salt #45 flavored potato chips"

[Anonymous No.19245628]

>>19245613
>So that like instead of having "bbq flavored potato chips" you could have "umami and salt #45 flavored potato chips"
filed under "things that would have sounded cool 30 years ago but now seem over-the-top dystopian"

[Anonymous No.19245653]

>>19245425
Because it's difficult, time consuming, expensive, and the average person just wants a decent meal at a reasonable price. Molecular gastronomy is something that that average person can't even really spend the time to learn, let alone take the chance making a business out of. Most people would really only try one of those weird jelly cubes or see through raviolis once just as a novelty, or maybe on a special occasion. There's really only a tiny portion of the population who can actually practice this kind of thing regularly and keep a clientele base that comes around regularly enough to stay in business.

[Anonymous No.19245655]

>>19245628
Sure maybe they wouldn't call it that but that would be what it is. Im sure the marketing guys could come up with names for this stuff

They could really do wonders with the nutrients too if they started combining the stuff in clever ways, right?

[Anonymous No.19245657]

>>19245613
>"umami and salt #45 flavored potato chips"
So regular salted potato chips?

[Anonymous No.19245660]

>>19245655
>They could really do wonders with the nutrients too if they started combining the stuff in clever ways, right?
Yeah, because food has gotten so much more nutritious and healthy since people started adding and removing nutrients to all the food themselves.

[Anonymous No.19245678]

If the technique serves the dish in some way (more often then not it's texture with molecular gastronomy), then sure, why not? If it's just so that it looks odd and unique then it's likely pretentious douchebaggery. There are a few cases where drastically changing the "look" of a food might enhance the overall experience, but mostly it's just "look at what we can do!"

[Anonymous No.19245692]

>>19245425
because it's stupid.
>look, I made a poptart filled with liquid nitrogen! It smokes!
>you like spaghetti? How about I carbonate your tomato sauce and turn it into a tomato foam?
>you like potato chips? Well try this potato chip made entirely out of starch. It took five hours to make and tastes bland, but it's see-through!
>you like apple pie? Well what if the pie crust was made of gelatin?
Yeah, fuck off back to the science lab, creepy albino girl.

[Anonymous No.19245707]

>>19245425
because just saying that phrase makes you sound like a pretentious loser freak

[Anonymous No.19245764]

>>19245692
>How about I carbonate your tomato sauce and turn it into a tomato foam?
That actually sounds like it could be pretty good though, possibly even better than normal tomato sauce if it's done right.

[Anonymous No.19245783]

>>19245764
>possibly even better than normal tomato sauce if it's done right
Foam soup and stew would be revolutionary!

[Anonymous No.19245789]

>>19245764
No, it's an awful idea, because the sauce wouldn't be able to retain any heat. It would rapidly cool and you'd be stuck with a plate of cold spaghetti.

[Anonymous No.19245805]

>>19245789
serve it quickly in small proportions

[Anonymous No.19245811]

>>19245789
Serve it on one of those silver serving trays with the huge round lid to keep it hot until the moment the customer is ready to eat it.

[Anonymous No.19245814]

>>19245425
It was very popular 10-15 years ago
It was a tiresome fad and people quickly got sick of the OMG I JUST LOOOOVE SCIENCE gimmick, in no small part because it was beloved by reddit cringelords overdosing on rick and morty

[Anonymous No.19245827]

>>19245811
It's usually sauced at the table
Dinner and a show

[Anonymous No.19245828]

>>19245805
>small portions of spaghetti
>>19245811
>eat it quickly
clearly you have never been to an Italian restaurant before. I'm going to best girl's kitchen to eat her clamburger and give her a dozen hot cream pies.

[Anonymous No.19245835]

>>19245827
I like to get sauced at the table too.

[Anonymous No.19245839]

>>19245613
Rlly alot of processed products do taste like nothing that exists naturally, its just that hte rer MARKETED as something natiral tasting. Except some flavor names of like gatorade are getting pretty retarded .

[Anonymous No.19245840]

>>19245572
I just scanned that QR code without buying the product

[Anonymous No.19245875]

>>19245764
>>19245783
>>19245789
>>19245805
>>19245811
Knees weak, palms are sweaty
There's tomato foam on my flannel
Gastro-spaghetti

[Anonymous No.19245882]

>>19245425
I like eating food, not faggot shit.

[Anonymous No.19245883]

>>19245572
the fuck happened to the mascot

[Anonymous No.19245891]

>>19245425
Scientists have no soul

[Anonymous No.19245893]

>>19245883
He got 3D printed

[Anonymous No.19245903]

>>19245840
>scanning (((QR codes)))
That is like getting the nasal swab for covid

[Anonymous No.19245920]

>>19245903
I work in local goverment and somebody clearly manufactured far too many of those things so they gave the shire 10'000 odd to hand out and we've gotten rid of less than 500 with them expiring in about a month and a half, there were other locations than ours trying to get rid of them as well but I imagine most of what's gone has gone from us

[Anonymous No.19245979]

>>19245828
Have some scenes...
https://www.youtube.com/watch?v=izzM9LXqP-U

[Anonymous No.19245980]

>>19245920
>works in local govt
Condolences

[Anonymous No.19245990]

>>19245920
>so they gave the shire 10'000 odd to hand out
how many hobbits have been tested?

[Anonymous No.19245994]

>>19245990
'bout tree fiddy

[Anonymous No.19246023]

>>19245425
It is very expensive and requires artistic sensibilities

[Anonymous No.19246040]

>>19246023
*autistic

[Anonymous No.19246063]

You mean gimmickular gimmickonomy? Is that still around?

[Anonymous No.19246417]

It was popular like ~10 years ago and people got tired of it.

>>19245613
Blue raspberry is a good example of this. Its not based on a real berry (yes a "blue raspberry" exists in nature but its not what the flavour profile is based on). Its a combination of banana, cherry and pineapple esters.
https://en.wikipedia.org/wiki/Blue_raspberry_flavor
Also not quite the same thing, but the artificial banana flavoring we use nowadays is based on a cultivar of banana that they stopped growing in large quantities in the 1950s due to how susceptible it was to disease. Thats why banana flavoured ice cream tastes absolutely nothing like the bananas you buy at the store. The old cultivar (Gros michel). is still available through some specialty retailers/stores but its expensive and kinda hard to find.

Also Tutti Frutti is debatably a similar concept
https://en.wikipedia.org/wiki/Tutti_frutti

[Anonymous No.19246421]

>>19245814
Normal, functioning members of society don't obsess over whether something is "reddit" or not.

[Anonymous No.19246424]

>>19246417
I fucking hate that the gros michel is impossible to find now. Banana flavored candy is so good, but the actual bananas we have in stores today are fucking awful. I'd love to try one of the old bananas and see how similar it is to banana flavoring.

[Anonymous No.19246437]

>>19246421
"Normal, functioning memebers of society" are mediocre cattle

[Anonymous No.19246445]

>>19246437
Yeah. Fuck having a job and friends. Superior people spend all their time on 4chan obsessing over trannies, jews and niggers.

[Anonymous No.19246474]

>>19246445
Correct.

[Anonymous No.19246593]

>>19245574
Thats all fine but thats precisely the reason why it isnt popular.

[Anonymous No.19246599]

>>19245583
The heat of the hot gas exuding from the chef cooks the egg

[Anonymous No.19246663]

>>19246417
>a "blue raspberry" exists in nature
False.

[Anonymous No.19246692]

>>19246663
Some people prefer to this as a "blue raspberry" but it tastes nothing like the ice cream flavour
https://en.wikipedia.org/wiki/Rubus_leucodermis

[Anonymous No.19246852]

>>19245572
is that mocular cuisine

[Anonymous No.19247211]

>>19245425
Because it ran its course. Cuisine is not immune to fashions. The experimenting left some interesting techniques but pretty much nobody does purely "molecular cuisine" anymore

[Anonymous No.19247241]

>molecular

all cooking is already chemistry. many chefs are excellent chemists and they don't know it.

I guess in the same way wayne rooney demonstrates greater mathmatical skill than any of this board. I hate nerds

[Anonymous No.19247252]

>>19246417

[Anonymous No.19247257]

>>19246424
it's still cultivated, but the commercial banana industry only likes massive monocultures and gros michel already succumbed to disease at that scale before. funny thing is it's happening again and they are desperate to find a new banana to replace the cavendish.

take a vacation in some banana producing regions and you'll find plenty of niche cultivars. i'm sure you could order some online, too.

[Anonymous No.19247258]

>>19247252
>grape
purple SHOULD be grape, but you know it's just fucking purple

[Anonymous No.19247259]

>>19246437
Autistic "people" are literally dysgenic subhumans

[Anonymous No.19247261]

>>19247258
Purple and grape are synonymous because black people.
Personally my favorite flavors are turkwize and urnge.

[Anonymous No.19247281]

>>19245432
This. Imagine being such a Hylic that you're this easily tricked by the atomic jew.

[Anonymous No.19247689]

>using science and chemistry for optimal cooking
cool!
>making all these weird faggy dishes with it
cringe

[Anonymous No.19247776]

>>19245425
it's not 2002 anymore

[Anonymous No.19247902]

I prefer atomic gastronomy.

[Anonymous No.19247928]

>>19245980
It's not so bad I mean that in the sense i'm under them but it's the library, I don't have to worry about all that stuff, only my boss does and even then only barely

[Anonymous No.19249094]

>>19245920
Just package them as cotton ear buds and sell them in a supermarket.