Modern food is continuous chemistry, the older generation likes to complain. Your grandmother hardly liked the molecular cuisine so popular nowadays, in which dishes are developed not by chefs, but by chemists. A banana-flavored omelet or a herring disguised as a strawberry - all this looks much more exciting than the experiments with changing the color of solutions, which are shown by the chemistry teacher in the first lesson.
The birth of molecular cuisine
Molecular cuisine has emerged relatively recently. In the 1990s, an English scientist, physics professor Nicholas Curti and a French chemist Hervé Tis began to conduct the first joint seminars on this topic. Curti was interested in the physical phenomena taking place in the kitchen, and Hervé Tis laid out all the dishes on the shelves, that is, practically down to the molecules. For example, he was able to deduce the formulas of all types of French sauces and even substantiated the technology of their preparation from a scientific point of view.
Later, molecular cuisine spread throughout the world. You can also taste unusual dishes in Russia.
Today, one of the most renowned masters of molecular cuisine is Heston Blumenthal, owner of The Fat Duck, the best restaurant in the UK. Blumenthal is not only masterly preparing molecular dishes, but also educating the public about this food: he has released a series of programs broadcast on the Discovery Science channel and is the author of several books on this unusual food.
What is Molecular Food
The ancient Romans craved bread and circuses. Today, these two phenomena can be easily combined into one: the dishes served in molecular restaurants are quite spectacular. A mouth-watering steak can look like froth, carrot juice can be hard, a vegetable salad can be whipped cream by a skilled chef, and soup becomes jelly. A chef-magician is capable of changing the taste of a familiar dish at first glance. Fish ear will taste like cheesecake, omelet will remind you of strawberry fresh, and you can have a snack with a cube of grandmother's borscht.
How is it done
Experts do not reveal all the secrets of molecular food preparation. In the kitchens, which are furnished with modern equipment, which would be the envy of a biochemical laboratory, food is evaporated, treated with liquid nitrogen, vacuum devices, analyzers operating on the principle of nuclear magnetic resonance, and infrared spectrometers are used.
You should not think that there are no nutrients left in molecular food. Many foods are processed at lower temperatures than traditional cooking.
A simple recipe for molecular cuisine
Craftsmen who can cook molecular food are still ready to share some of the simplest recipes. For example, you can try creating an aperitif with lime and green tea yourself. A syrup for him is prepared from 500 milliliters of water, 40 grams of green tea, 100 grams of lime juice and 100 grams of granulated sugar. Bring the water to a boil, add sugar, wait until it dissolves, stirring occasionally, and then pour water over the tea leaves. After five minutes, strain the tea, add lime juice and cool.
After the tea has cooled down, add two egg whites, two drops of green tea essence and 35 milligrams of vodka to it. The siphon under the pressure of two gas cartridges is filled with the resulting liquid and placed in the refrigerator. Before serving, the siphon is shaken and the aperitif fills the glass. This is not just a pleasant fresh drink, its action is precisely thought out. Alcohol dissolves fat deposits on the tongue, green tea clears the taste buds, and lime juice stimulates salivation.
