To me, molecular gastronomy represents a way of approaching food and cooking. It highlights the importance of understanding the chemistry behind food, and allows us to use modern technology to improve upon the way we prepare and enjoy food. It can be used to create traditional products in modern way, or to create modern products that may surprise and delight us. We can play with textures and expectations, and make food an edible and fun experiment.
I have dabbled in molecular gastronomy with my use of modern techniques, appliances, and chemicals (not a dirty word, just a word that accurately describes what we use in cooking on a daily basis). I have used modern knowledge and experiments to improve my own projects, and to understand what I was doing at its very molecular level.
Nothing delights me more than understanding the chemistry of what I am doing on a macro scale, and being able to adjust it in order to achieve better results. Molecular gastronomy allows us the tools to do this. I use the tools of molecular gastronomy on an almost daily basis, and consider it a part of my daily cooking routine. However, some of my projects have been molecular gastronomy simply for the sake of molecular gastronomy experimentation. Those are the projects that I consider “Molecular Gastronomy” projects, and the ones that I have written up information about under this heading.
