Molecular not for amateur

Re-Definition - Molecular Cuisine: Traditional Recipes through a Modern Kaleidoscope breaks the norm of culinary cookbooks.

The book authored by Darren Teoh, a chef lecturer at KDU University College's School of Hospitality, Tourism and Culinary Arts, focuses on molecular cooking techniques.

Molecular cooking is the application molecular gastronomy, a scientific discipline that investigates what happens during food preparations at a chemical and physical level.

The book pays tribute to local cuisine and produce, and is the first in Malaysia that applies molecular cooking techniques to local recipes.

The use of these methods also means that the book showcases a modern style of Malaysian cuisine. It offers an alternative perception of traditional Malaysian cooking and illustrates how local produce can be turned into avant garde dishes.
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http://malaysiaflipflop.blogspot.com/2009/07/molecular-gastronomy.html

It is good that Darren Teoh has authored a book on Molecular Cuisine. But a word of advice to our local chef not to be arrogant and clever to play around with liquid nitrogen. In 2009 a young chef tried experimenting with liquid nitrogen ended up burning himself and the apartment in Sri Hartamas.

My son has six(6)working years as a chef and has been working with liquid nitrogen for two years, yet he is consider not knowledgeable (in other word not qualified) enough.

Many Malaysians think they have nine lives and do not think of the consequences and are full of regrets later.

Life is precious so do not be too clever and think it will never happen to you.