Post #732160 by wizzard419 on Tue, Nov 25, 2014 5:49 PM

Molecular gastronomy is too much of a gimmick right now for it to be a serious contender. I also despise how sous vide is being hailed as some kind of saving way for people to not fuck up cooking meat, it sort of does it but not really since you will still be searing it to make the outside not look terrible and there are many characteristics lost by not cooking it the entire time on that surface.