COOKING: At one point i was right into it and i guess there is a place for it. But being lucky enough to have eaten at el bulli and the fat duck i find ingesting that many course all with a number of chemicals (...)

What do you think about molecular gastronomy in terms of introducing chemical elements into dish preparation?

Whohub

At one point i was right into it and i guess there is a place for it. But being lucky enough to have eaten at el bulli and the fat duck i find ingesting that many course all with a number of chemicals in each course a bit full on. I would prefer these techniques to be used as garnishes as opposed to the whole dish. Less is more I guess.