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Bristol Food Connections - Molecular Cuisine: what is it and should we encourage the use of science in the kitchen?

By University of Bristol

Date and time

Wed, 7 May 2014 18:30 - 19:30 GMT+1

Location

Auditorium, Victoria Rooms, Bristol, BS8 1SA BS8 1SA United Kingdom

Description

Over the past couple of decades there has been an increasing use of techniques developed in the science laboratory being used in professional kitchens. Examples include the use of temperature controlled water baths to cook sous vide (under vacuum); the use of vacuum distillation equipment to extract flavours; the use of liquid nitrogen to provide rapid cooling and the use of centrifuges to assist in the clarification of stocks.

Initially these techniques were used by a small number of chefs usually working in close collaboration with scientists who were able to explain the basic principles and thus help the chefs not only apply the techniques, but also through improved understanding of the science of cooking develop then to so they could produce exceptional dishes. The two most notable examples are Ferran Adria at El Bulli and Heston Blumenthal at the Fat Duck both of whom were voted as the best restaurant in the world on several occasions.

The event will begin with an illustrated talk by Professor Peter Barham, who was the first scientist to introduce Heston Blumenthal to many of these concepts about how some of these and other techniques were introduced into the kitchens of these chefs and how they proceed to develop them for their own purposes.

Today many restaurants and even home cooks have started using many similar techniques in the hope it will improve their cooking. But, at least in some cases the results have not been particularly successful: it is not fine dining just to serve novel flavour combinations with some gels and foams – real skill and flair is required to produce spectacular food – science can help but it cannot replace the originality and creativity of the chef.

So we have to ask the question is the application of science in the kitchen in general good or bad? Are all the techniques that have been developed in high end restaurants really safe for domestic use? Once domestic cooks start to use sous vide techniques (the equipment for which is now readily available on the high street) is there a risk that without the back up of a good understanding of microbiology that they could accidently give their guests food poising?

The second part of the event will take the form of an open debate on the extent to which these so-called ‘molecular’ cooking methods are worthwhile and whether they should be encouraged or discouraged in the future.

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