So I’ve been kind of hum-ho lately. All Conan the Barbarian after the slaughter, looking around.. thinking.. what now? I’ve cured meat, made cheese, I am relatively sure I could follow just about any recipe.. What’s left? I could get a little bit more into charcuterie (curing and smoking meats, making sausage, etc).. maybe start making jam or preserving. While interesting.. just NOT quite what I was looking for.. though I do plan to delve into all of that (and more as time goes on)..
Like a kid with ADD.. I’m really just looking for the next way to bastardize classic cuisine.. so.. I thought.. Molecular Gastronomy!!
I figured since I don’t wanna blow shit up (like my kitchen) that I will hold off on the nitrogen tanks and what have you.. start small with some spherification, gelification, and just generally fiddle with stuff.
One of my biggest fascinations about cooking itself is how you can change the texture, color, flavor, of things with a little heat or a little cold. How rapid stirring can change the entire structure of something (eggs, I’m talking about you)..
Why not push the boundaries of that since my attention span is short and demands more interesting things than Nanette Sauce. (Have I mentioned that I’m the QUEEN????? Just checking!)
I ordered it tonight and I am already SO freaking antsy to get my hands on it!!!
*prance prance prance*