Whats the trickle down to the home cook?
Dan: For me, cooking at home is completely different from cooking in the kitchen. Cooking at home with friends and family is about sharing and having fun and not getting too worked up. Cooking in the kitchen is more about using your head. You have to think a bit more and keep alert and focused. Brent: If you’ve got the time, there are definitely elements of molecular accessible to the home cook. But not everybody’s got a Paco Jet at home… Darrell: What molecular dining has done is elevate restaurants in diners’ eyes. It’s exciting that people look at the food now and go: ‘Oh, that’s clever’. Maybe in five or ten years time everyone will be doing this type of stuff at home but at the moment they’re not, so restaurants are appreciated more. Mark: I think we’ve seen it in people’s homes for a long time. Instant soups, all of those proprietary products you’ve been buying from confectioners and from supermarket shelves for a decade – this is the same food technology techniques they’re usi
