Molecular Gastronomy

>>9313165
Yes
Yes, a little.
Like any other technique it has legit uses or it can be used for silly shit.
It's simply the application of modern science to give you more techniques at your disposal. You can control textures and flavors to a degree that cannot be done with normal cooking methods.

>>9313174
Is it possible to do at home?

>>9313179
Sure. The only thing you need for most of it is an accurate scale and a thermometer.

>>9313165
Yes
Yes
Yes
And yes

Now can we please get back to McChicken, Zza and webm threads?! This is /ck/ after all.

>>9313270
good point

What's your favourite molecular dish?

For me, it's the micro chic 'za 'wich

While it may seem like bullshit smell is hyper important. I'm a brewer and we made an NEIPA that was super good fresh but after 2 weeks the aroma drastically fell off and it tasted not nearly as good anymore. Or for another example our pale ale is popular in the tap room and we tweaked the recipe, added some more aroma to it and damn does it really really bring out the hop flavor. Didn't add any more flavor besides the aroma hops. If your a big beer nerd get some nose plugs and try some taste testing, losing smell really fucks with your taste.

>>9314535
>I'm a brewer
No, you're clearly not.

>>9314933
Not them but I'll bite, I'm curious as to what gave it away?

>>9314535
This isn't exactly some new, exciting hypothesis you are presenting here.

Is there a textbook or something that helps you understand the properties of all the hydrocolloids and industrial additives and when to use them?

>>9313165
Is that a tablet that smells like farts?
Making it green was a mistake.