Erik, you make some very good points.
I especially agree with you that one should remain honest. I feel that this is the most important rule, because if one is just using additives to “cheat” then to me this defeats the purpose of cooking.
At madeleines (www.madeleines.dk) we are very proud of the application of science in our kitchen and will quite happily discuss what additives we use and how. In fact our dry goods storage has some of the products mentioned in the above list.
I suppose the point that I’m trying to make is that molecular cooking is not just about the additives used. For me the processes involved are just as, or more important. Low temperature cooking for meat being one of these processes.
I feel that the application of science in cooking will take a long time to filter down to the general public, because they view MG as adding unatural things to food and in our age of increasing organic awareness this is seen as a bad thing. As the title of this post suggests, additives are required to be able to practice MG. This is just not true! The general public will be practising MG as soon as they start roasting their meat at lower temperatures for longer…..
