Anyone for transparent Ravioli? Rocket science and Red Cabbage Pesto.
Molecular cooking may not sound very appetizing. The results however can be quite spectacular and radically change the way we experience tastes, textures and colours in food. Once a bastion for food scientists and cooking laboratories it now has become integrated to some extent into most restaurants cooking procedures. I have no doubt that it will throw up some highly interesting new takes on old favourites now that it moves into the restaurant mainstream.
It's not without it's critics and recently there has been a move away from the more hardcore molecular methods to a softer more natural incidental use of molecular techniques combined with provenance, traceability and appreciation of best quality produce.
The accepted headquarters of the molecular movement Spain's El Bulli recently closed it's doors citing a desire to do something new and expressing a need to reconsider how it would proceed.
That was not the result of a drop off in trade. The world famous restaurant still receives upwards of one million requests for 8,000 reservations annually, with all the bookings for the upcoming year being snapped up in one day in mid October when the reservations are up for grabs.
If however you find it all a little too clinical here's a recipe for a spectacular dish that couldn't be less molecular if it tried and it really does look spectacular. Not a bunsen burner or a bit of dry ice in sight.
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We have a love hate relationship with cabbage but it can be most wonderful when not cooked totally into submission as is often the case. Try this red cabbage pesto with your favourite pasta.
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