Foam sweet foam

By Paul Fulford on Feb 26, 08 04:37 PM

Searching for information about a cookery book on the web, I chanced upon the site of a company called Infusion which supplies a starter kit for El Bulli style cooking.

For those who don't know, El Bulli, in Spain, is regarded by some as the world's finest restaurant and produces startling, modern dishes using pioneering techniques of the sort favoured by Britain's very own mad scientist cook Heston Blumenthal.

It got me wondering whether domestic cooks really ought to bother themselves mastering these new skills rather than relying on the methods that have stood the test of time.

And, I begin to think, we should. Cookery evolves as new technologies become available and, eventually, we embrace the best bits. Microwaves were once thought novel, for instance, but are now found in many kitchens (though not in Chez Fulford, I hasten to add).

I guess one day the paraphenalia of so-called molecular gastronomy - foam guns and vacuum packing devices etc - may find their way into many homes.

Though I wonder if when they reach my kitchen they'll gather as much dust as all the other must have but seldom used gadgets I've squeezed into the back of my cupboard?