Modernist cooking — call it “molecular gastronomy” only if you’re willing to suffer the wrath of its pricklier practitioners — is the great Borg of contemporary gastronomy, assimilating more and more chefs who see value in the cuisine’s vacuum sealers, water baths and dehydrators. Home cooks, by contrast, still happily cling to the classic (what’s the opposite of “modernist” — stubbornist?) techniques.
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http://www.washingtonpost.com/lifestyle/holiday-guide/the-high-cost-of-modernist-living/2012/12/03/ccacac8e-38cf-11e2-b01f-5f55b193f58f_story.html
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