Such incomprehensible to ordinary people cooking methods such as exposure to liquid nitrogen, freezing with dry ice and the use of rotary evaporators seem cosmic, but they are the basis of molecular cuisine.
The transformation of the cooking process into art can be safely attributed to such a modern trend as molecular cuisine. Gastronomic tastes are changing, and the culinary fashion dictates new rules of the game for restaurants and chefs, where real chemistry reigns supreme. The fact that molecular recipes have conquered the world and have become mainstream is evidenced by the annual ratings, which put the eminent maestros of this industry - Ferran Adrià and Heston Blumenthal - in first places.
Molecular cuisine dishes look unusual, to say the least, which often leads all restaurant guests to indignation. The order of their submission may completely violate accepted traditions. When ordering sets, gourmets can get up to 30 different compositions with the most extraordinary combinations and embodiment. For conservatives, this approach to the kitchen is still not clear. According to classic chefs and many culinary experts, molecular cuisine is not only a waste of time, but also of your money.
The founders of molecular cuisine see it as a new technological stage in the development of modern culinary, the creation of which chemists have touched. Cooks have become interested in what kind of chemical processes take place in their pans and how they can be controlled. The most advanced in this regard were the English chef of the Fat Duck restaurant Heston Blumenthal and the Spanish maestro Ferran Adria, who works at the elBulli restaurant. The creators themselves do not like to use the term "molecular cuisine", explaining this by the fact that the main goal of their work is to create more perfect dishes, and no matter what technical means were involved in this process.
Mesmerizing Mist of Liquid Nitrogen
Thanks to its absolute safety and instant liquid nitrogen evaporation, it is convenient to use it to freeze molecular cuisine dishes right on the plate before serving. The most popular is lime mousse with a green tea aroma, reminiscent of a light dessert of ice cream and meringue with a citrus freshness. The huge advantage of this masterpiece is the absolute absence of fat. Although liquid nitrogen became the property of molecular chefs a decade ago, it was discovered as early as the 19th century for making ice cream.
Carbon dioxide ice
Unlike a conventional freezer, dry ice can freeze food evenly and is cheaper than liquid nitrogen. In traditional cuisine, concentrated carbon dioxide is used in sparkling water and champagne. The haze from the heating of dry ice affects the taste buds and allows you to create any atmosphere for your meal.
Foam magic
The professional name of the foamy masterpiece is "espuma", and it should be prepared by all self-respecting chefs of molecular cuisine. As a result of complex manipulations, a fragrant essence is obtained with a minimum content of fat and calories, and the taste of the product is preserved in its pure form. Espuma is enthusiastically made from meat, various fruits and vegetables, and nuts.
One of the most popular recipes for molecular cuisine has become the simple and loved from childhood taste of Borodino bread with aromatic vegetable oil and salt, which was served in the form of an airy mousse right on a spoon. Since sauces can be considered the basis of classic French cuisine, espums have become an evolutionary find for creating a new generation of light, delicate and weightless sauce.
Separation of substances in a centrifuge
The separation of solid and liquid components of the product can be seen not only in molecular cuisine, but also in the creation of tomato paste without heat treatment, varying the fat content of milk and industrial separation of honey from honeycombs. Each of the obtained substances, including the foam, can be used in the formulation. The separation of fat from food gives it a lighter shape and richer taste.
The wonders of the sous-vide vacuum bath
A feature of the water bath method is the long cooking time of the dishes closed in a tight vacuum package. At the same time, the languishing temperature does not exceed 60 degrees and can be stretched for three days. This approach was invented back in the 19th century, it allowed concentrating the flavor and making the texture thicker and more juicy. Molecular cuisine restaurants specifically purchase water baths with thermostats for this purpose.
Fermentation absolute
With the help of special transglutaminase enzymes, protein structures from different parts are fused. It is in this way that the famous crab sticks are born, consisting of the processed fish substance surimi, soba noodles, and in medicine, under the action of these enzymes, blood clots. Fermentation products are absolutely safe and only act as a catalyst or natural glue. The result is soy and fish sauce, and in molecular cuisine, the famous half mackerel sandwich.
Receiving concentrate from a rotary evaporator
Heat treatment with classical evaporation is capable of dramatically changing the aromas of fresh products, so the use of a rotary evaporator for concentrate production has become a breakthrough in molecular cuisine. The hallmark of this evaporation method is the use of cold water combined with low pressure and rotation of a container filled with liquid. This is how a precious concentrate of essential oils of a wide variety of delicacies and fresh herbs is obtained.
Gel spheres as ecstasy for taste buds
Various gel dishes were familiar to man far from molecular cuisine. These include gelatin and agar-agar. The most exciting discovery, however, was the creation of gel spheres filled with edible concentrates of any flavor. By the same principle, in Soviet times, fake black and red caviar was made. However, there is no place for artificial flavors in molecular recipes, so kilograms of gourmet foods are used. For restaurant guests, tasting hot and cold tea at the same time may seem like a miracle. Instead of liquid, special gel-like substances with different density and taste of real tea are used here.
The main task of the molecular cuisine is to cause bewilderment and sincere surprise in the guests from the meal. Serving familiar, simple dishes in extravagant looks, chefs strive to revive long-forgotten taste memories from childhood or to showcase the cuisine of any era of humanity in the form of foam, gel or mousse.
