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What are some of the drawbacks of molecular gastronomy?

Emiliano Kelshaw

As an avid foodie and follower of molecular gastronomy, I am all too aware of its many benefits. However, no matter how much I love the combination of science and artistry that it brings to the table, it's important to remember that even the most revolutionary ideas come with their own set of drawbacks. Here are just a few of the potential downsides to this innovative cooking style:

1. Molecular gastronomy can be inaccessible to the average person. While it's certainly true that molecular gastronomy has become more accessible in recent years, with some chefs incorporating these techniques into their menus, it's still primarily practised in high-end restaurants. The average person may never get the chance to experience the unique culinary creations that molecular gastronomy can produce, either due to cost or availability.

2. There's a risk of prioritising form over flavour. In the quest to create visually stunning dishes, some molecular gastronomists may lose sight of the importance of flavour. While it's true that the presentation of a dish can enhance the dining experience, ultimately it's the taste that matters most. In some cases, molecular gastronomy can focus too heavily on the visual aspect of food at the expense of taste.

3. Molecular gastronomy can be time-consuming and complicated. Many molecular gastronomy techniques require a lot of time and effort to master. Chefs who want to create these sophisticated dishes often need to have a deep understanding of chemistry and physics. For amateur cooks, recreating these dishes at home can be an even greater challenge, with many of the necessary tools and ingredients being hard to come by.

4. There may be health risks associated with certain molecular gastronomy techniques. While most molecular gastronomy techniques are safe to consume, there have been concerns raised about the safety of certain additives. For example, some chefs use liquid nitrogen to create dramatic visual effects, but if it's not used properly, it can cause serious damage to skin and eyes. Certain emulsifiers and stabilisers used in molecular gastronomy have also been linked to potential health risks if consumed in large quantities.

5. There's a risk of overcomplicating food. While some molecular gastronomists are able to create truly incredible dishes that blend science and art, others may go too far in their pursuit of innovation. In some cases, the addition of too many ingredients or the use of overly complex techniques can result in dishes that are confusing and unappetising.

Despite these drawbacks, I believe that molecular gastronomy has a lot to offer the world of food. By pushing the boundaries of what's possible in the kitchen, molecular gastronomists have opened up new avenues of creativity and innovation. However, it's important to remember that this approach to cooking is not for everyone, and that the best chefs are the ones who can strike a balance between innovation and tradition, between form and flavour.