Food Hacking: Recipe Network
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Date: 2020-05-17
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Comments and reviews: 10
Alex
The idea is very interesting, but the testing they've been doing is completely unscientific. They are biasing themselves by selecting -good- and -bad- combinations, already knowing what they are expecting to taste. There is absolutely no rationale for how certain ingredients bridge two or more other distant ingredients. Add to that how subjective taste is, and you would need to design a placebo controlled, double blind experiment and have hundreds if not thousands of people taste the foods in order to see if anything real is coming out of the system.
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The idea is very interesting, but the testing they've been doing is completely unscientific. They are biasing themselves by selecting -good- and -bad- combinations, already knowing what they are expecting to taste. There is absolutely no rationale for how certain ingredients bridge two or more other distant ingredients. Add to that how subjective taste is, and you would need to design a placebo controlled, double blind experiment and have hundreds if not thousands of people taste the foods in order to see if anything real is coming out of the system.
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Polytheiser
First of all, I really really enjoyed this series, didnt have seen many thins as interesting as this before, talking about the future of foods. -Well. wow! I already was in that whole food pairing thing before, there is actually a website you can pay for it to get access to a data bank, searching for ingredients that then are paired with new ones, based on molleculary, essences and aromas of the food. -Im very active in the process of making new cocktails, is there a any way to get acess to his awesome software? --Greetings from Germany
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First of all, I really really enjoyed this series, didnt have seen many thins as interesting as this before, talking about the future of foods. -Well. wow! I already was in that whole food pairing thing before, there is actually a website you can pay for it to get access to a data bank, searching for ingredients that then are paired with new ones, based on molleculary, essences and aromas of the food. -Im very active in the process of making new cocktails, is there a any way to get acess to his awesome software? --Greetings from Germany
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Luis
This is awesome! Many times I know the flavors I want but not the dish. This will be great as an app where you input the flavors you have in mind and it spits out recipe ideas! Good work. --Could he make it to where companies cannot patent a recipe created by the software? Maybe if they don't have proof of developing it before it was available through the software. Will be interesting. The release of this software has more implications than it seems. Fascinating stuff.
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This is awesome! Many times I know the flavors I want but not the dish. This will be great as an app where you input the flavors you have in mind and it spits out recipe ideas! Good work. --Could he make it to where companies cannot patent a recipe created by the software? Maybe if they don't have proof of developing it before it was available through the software. Will be interesting. The release of this software has more implications than it seems. Fascinating stuff.
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Sergio
Food Hacking people: You should look up -Appetit-, a PC, Android and IOS app that is being developed by the University of Barcelona. It has an option to make food -bridging-, based on common volatile molecules different ingredients have. :) I'm studying culinary and gastronomic sciences degree in Barcelona and we have been doing some research for the project, plus, some classmates are fully into it. Kewl to see how people are interested in the same kind of stuff: )
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Food Hacking people: You should look up -Appetit-, a PC, Android and IOS app that is being developed by the University of Barcelona. It has an option to make food -bridging-, based on common volatile molecules different ingredients have. :) I'm studying culinary and gastronomic sciences degree in Barcelona and we have been doing some research for the project, plus, some classmates are fully into it. Kewl to see how people are interested in the same kind of stuff: )
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Tomas
At first I was against this because of how unnatural a process it seemed to be. Then I realized, no its not unnatural its just helping us unlock all the hidden potential in food that have always naturally existed. Ultimately this is an artificial process to uncover a natural end result. But you can no longer see the chefs personality through this method
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At first I was against this because of how unnatural a process it seemed to be. Then I realized, no its not unnatural its just helping us unlock all the hidden potential in food that have always naturally existed. Ultimately this is an artificial process to uncover a natural end result. But you can no longer see the chefs personality through this method
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Stefan
Pretty interesting and probably the future for food. Although I will Simon wasn't convincing me on that last combination of ingredients lol, probably would have tasted better if they caramelized the shallot.
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Pretty interesting and probably the future for food. Although I will Simon wasn't convincing me on that last combination of ingredients lol, probably would have tasted better if they caramelized the shallot.
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ik
Hi guys, I'm a Chef in training and I am very interested in this program however i cant seem to find it anywhere i'd be super happy if someone could tell me where to find it
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Hi guys, I'm a Chef in training and I am very interested in this program however i cant seem to find it anywhere i'd be super happy if someone could tell me where to find it
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KingNectuluh
Great inspiration for me. As a beginner chef on youtube this helps me motivate to make more content to my fellow cooklovers. Do not forget to check out my recipes.
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Great inspiration for me. As a beginner chef on youtube this helps me motivate to make more content to my fellow cooklovers. Do not forget to check out my recipes.
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Russell
I don't agree with -thinking about millions of ingredients isn't possible for human creativity-. If that is so, he wouldn't have been able to create that software.
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I don't agree with -thinking about millions of ingredients isn't possible for human creativity-. If that is so, he wouldn't have been able to create that software.
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Alex
man i hope this isn't the end of this show. I found it really interesting and fun to see what kinds of things are going on in the academic world surrounding food.
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man i hope this isn't the end of this show. I found it really interesting and fun to see what kinds of things are going on in the academic world surrounding food.
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