The article reflects on the author's nostalgic experience with making balsamic vinegar pearls, a molecular gastronomy technique learned in 2013. Although fun and innovative, the author notes that such techniques can be seen as novelties rather than practical solutions. This sentiment is contrasted with a new cooking experiment by Ernesto Di Maio, where a precise boiling method promises the perfect egg. The article suggests that, while intriguing, such elaborate methods may turn everyday cooking into a laborious task rather than enhancing culinary creativity.
I remember making these, my first and only foray into what is known as molecular gastronomy, in 2013. It was already a bit passe at that time.
Ernesto Di Maio at the University of Naples… found that if you swap an egg between boiling water and 30C water every two minutes for eight cycles, the egg will be perfectly evenly cooked.
Rather than cooking science that's about making something pretty and fun, this experiment was about making an instance of everyday cooking labor intensive, water-wasteful and time-consuming.
The pearls came to mind while reading about an experiment conducted by Ernesto Di Maio… and I could see someone doing this experiment once and then going back to their tried-and-true method.
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