"For those people that don't know what molecular gastronomy is, it's basically a very precise way of cooking that involves taking an ingredient and then presenting it in a dish in an entirely different way and in a different form and texture. So basically I took peas, and then using spherification techniques reformed them to a different shape." - Aaron
Tuesday, June 2, 2009
The moment that we've all been waiting for has come. Aaron has finally left the MasterChef kitchen and not a moment too soon. From memory over the last 30 episodes screened this month, he produced a multitude of dishes (how they qualified as such I couldn't tell you) and all but one were said to be weird (ie. crumbly "puff pastry" made in a robo) or just totally shit (remember that shrivelled up rabbit leg with burnt leeks and balsamic syrup?).
Yes.. Well.. Unfortunately my knowledge of molecular gastronomy is somewhat lacking and I'm having a little trouble understanding this concept of round peas being a totally different shape to spherified round peas. You'll have to excuse me.
That Aaron is really, really annoying. He wasn't even able to make a basic caramel after three tries at the Royal Easter Show challenge and the kid wants to open up his own 3 hatted restaurant by the time he's 25? PFFT! HA!
Seriously now, if he manages to transform from an arrogant fucktard into a well-renowned chef in four years I'll go down to his future Melbourne restaurant myself and eat my hat. Tops to George for taking him on as an apprentice. I hope he's able to instill in him a little humility and grace. If not, a punch in the face will be just as satisfying on my part.