More commonplace restaurants are starting to adopt molecular gastronomy as a way to amp up their menus without upping their costs.
We’ve already seen ice cream stores that flash freeze your ice cream right in front of you, but now quicker service restaurants such as Panera Bread have taken to the new scientific way of providing fully fresh, flavorful food at half the effort.
But when I hear “molecular gastronomy” I can’t help but think of this scene from The Increasingly Poor Decisions of Todd Margaret:
This opens up some incredible windows of opportunity; mostly for windows that you can eat. Even though the cheaper end restaurants we love are far, far away from this type of molecular gastronomy, it’s never too early to dream.
Let’s get creative with our food! Food that looks like food is boring. I want some felt tip pens that taste of burgers! A soccer ball with the essence of chocolate mousse! A salad that doesn’t taste like dirt!
So, next time you go to your favorite restaurant order a plate of bacon flavored napkins and when they say “we don’t have those” scoff and say “yet…”
Nation, what type of food would you like to see molecular gastronomized into commonplace things?