Curious about molecular gastronomy? Yee's unleashed a lively debate on the subject with her excellent article written after a visit with Spur's chefs and other Seattle kitchens. It reads in part,
"Seattle chefs Brian McCracken and Dana Tough are the two most exuberant local expounders of a type of food preparation some say has more in common with chemistry than cooking. At Spur, their popular Belltown gastropub, they experiment with molecular gastronomy—a way of creating dishes that eschews the limitations of traditional cooking methods, often by using hydrocolloids, centrifuges and various high-tech apparatuses that would not be out of place in a science lab—and they are convinced these tactics help them turn out food that’s not just more creative, but better tasting.
During a recent visit to their Belltown kitchen, they demonstrated a flurry of techniques."
To read the entire article and hear about creating Spur's cauliflower and delicata squash “egg”—puréed cauliflower encapsulating a runny, delicata squash “yolk.” please visit here: http://www.seattlemag.com/0p38a1965/restaurant-review-kitchen-chemistry/
Thank you Lorna for including Spur in your story.
