Heston Blumenthal on how to cook asparagus
I recently ran into this short video by Chef Heston Blumenthal, of The Fat Duck fame, which I think is part of the BBC show he used to have.
With all the hype surrounding molecular gastronomy, I think this is a good example of what this concept really means. It is just about having proper scientific knowledge about how and why the ingredients we used are modified by the techniques we apply to them while cooking. Making it about foam, air, gels and all the other stuff is, I think, smoke and mirrors.