Molecular Gastronomy Recipes, Tips and Techniques. Indian Cuisine, Molecular Style: Gaggan, Bangkok. The NY Times Liked The Curtains At Romera, But the Food, Not So Much. The NY Times Liked The Curtains At Romera, But the Food, Not So Much Romera is located in the Dream Downtown's basement, and its chef Miguel Sanchez Romera, is a former neurologist who decided to show the world how he thought molecular gastronomy should be done.
But judging from Pete Wells' recent review for the New York Times, the various tasting menus, (6-course, $125 ; 9-course, $185; 12-course, $245) sound more like a tutorial in how to make very pretty food art. Disappointing—and kind of ironic—for the Dream Downtown, which until now had proven to be an exceptionally pretty addition to the NYC hotel scene. A "Romerian mosaic" (the pattern of brightly colored spices and powdered vegetables seen above, and on many of the dishes) would be great to look at in a museum.
But for dinner? Wells was apparently so unimpressed by his recent meal there that he even takes to calling the staff "cultlike," and the experience "not pleasurable. " [Photo: Dennis Yermoshin/New York Times] Tiptoe Through the Molecules With Me ... Photo Gallery. Blueberry Mojito Pot 2.0Edible rum mint lime pot, blueberry soil, citrus flower, mint leaf Peach Margarita SushiTequila rice, aloe nori, peach roe, lime agave wasabi, Grand Marnier ginger Cuban SundaeLiquid Nitrogen mojito, pomegranate chocolate syrup, popping nuts, pomegranate cherry Faux Blueberries Blueberry caipiroskas with "blueberry" garnish Chocolate Cake Snowflake Lemon infused "sugar mache" snowflake, chocolate cake shot Frosti the Russian Snowman LN2 White Russian with Kahlua "Magic Shell" coals and vanilla carrot nose Raspberry Cosmo Deconstructed raspberry cosmopolitan repackaged as a poinsettia for a Xmas event Faux Blackberry My molecular translation of a cocktail called "The Shiner" by Mixologist Mike Lay of Restaurant 1833 Fall Bromance Poured table side over falernum sugar mache leaves Chocolate Cake "Egg" Double spherification with edible egg shell Blood Orange Margarita Suspended color layers with salt lime leaf Blueberry Mojito.
CD Traveller » Hot topic: molecular gastronomy. What is… molecular gastronomy?
Molecular gastronomy is a school of cooking that uses scientific methods to create unexpected tastes and textures. What kind of methods are we talking about? Methods include cooking food at low temperature or in a vacuum while equipment used includes liquid nitrogen tanks, syringes and metal canisters. Any followers? Any? How long has molecular gastronomy been around? Enough of the science bit, what kind of food can I expect? Can’t say I’m convinced… Cast aside any preconceptions you might have. Okay so where can I eat it? The Fat Duck (Bray, England) Expect a menu of grain-mustard ice cream, white chocolate with caviar or palate cleansers cooked in ‘liquid nitrogen’ from the master of molecular gastronomy, Heston Blumenthal. Tang, Le Meridien Mina Seyhai (Dubai, United Arab Emirates)Tang was the first restaurant to bring molecular gastronomy to Dubai.
Aria (Beijing, China)It’s all change at Aria. Can I cook it at home? Idea for Moroccan patterned sweets.