Molecular Gastronomy is a growing trend in food preparation. While all food preparation involves chemical processes, a growing number of chefs are employing techniques and using equipment more commonly associated with the lab than the kitchen to create unique and inspiring dishes.
What is your take on molecular gastronomy and other food trends? Post your restaurant experiences here. What’s the most interesting molecular meal you’ve had and how was it prepared?
Mashed Potatoes!
I found the recipe from a cooking show. You first fix a crystal seed in the potatoes by heating up the potato in water to 62.5 ºC. Then take the potatoes out an place over ice to cool down. Then take the potatoes back to the boiling water until they're cooked. Then mash the potatoes and mix 3 spoons of butter and milk. These are the best mashed potatoes I had without tons of butter. I'll been trying to refine the temperature crashing to be more evenly, since I've noticed some spots of the potatoes where the starch looks darker and more watery. Anyways, it's worth trying.
I'm been also trying to make mexican potatoes in salsa verde using this technique and the potatoes feel in the palate is great.