Alton Brown Speaks Out Against Molecular Gastronomy, Foam

"Show me you can cook a chicken breast properly. Show me you can cook a carrot properly. Now do it a hundred times in a row. Then we can play around with the white powders."

This is the Culinary Quote of the decade!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!! Go Chef Brown.......

I would say Brown's arriving at this topic a little late. The truth is, the vaunted molecular gastronauts are often using the same chemicals and techniques that were developed by the mass-market food industry in the 1950s and even before, and science chefs just learned how to sell them in a more effete context.

Yes, it is true that the flashy stuff can't replace knowing HOW to cook. But some of us already know how it isn't fair to dismiss something as a whole because a few rash people jumped into the deep end without knowing how to swim to begin with. I

Mr Brown is right.  Trends and fads are fleeting.  Being able to cook a REAL meal is lasting.  If I want foam, I'll go brush my teeth.

No, Alton TEACHES why and how science effects food.  Like HOW braising changes collagen to gelatin and that's why slow cooking improves tough meat. Molecular gastronomy is using chemicals and tools to change or "cook" food and has nothing to do with understanding the scientific principles involved.

He explains the "science of cooking" so you can better understand what food is doing as it cooks. He also teaches plain ol TECHNIQUE. You have to learn technique before you can start manipulating your food.