Molecules, atoms, chemistry, science. These are the associations that arise when referring to molecular cuisine. The images that have arisen are not accidental, since molecular gastronomy really belongs to one of the branches of food science - trophology.
Despite the fact that molecular cuisine is a branch of science, its popularity is only growing. The trendiest restaurants have scientifically prepared dishes on their menus.
How science came to the kitchen
The cooking process has never been scientifically evaluated. Physicochemical experiments on food were first carried out by the French professor Nicholas Curti. In the mid-70s of the last century, he began to systematize knowledge about the physical and chemical principles of food preparation.
The French chemist Herve Tisz is considered to be a like-minded person of Curti. It was he who collected at least 25 thousand ordinary recipes and processed them. Yew is considered the first Doctor of Molecular Gastronomy. Tees' recipes are regularly published on the web page of the famous chef Pierre Gagniere.
How Molecular Cuisine is Prepared
What is the principle of molecular gastronomy? In the formation of molecular bonds in the product as a result of a certain temperature regime. It would seem boring and uninteresting.
But in molecular cuisine, the chef is a true alchemist. He knows the secrets of the fantastic transformation of products.
Transformations of banal dishes in molecular cuisine take place using several specific techniques:
- zhelefication - the use of gelling additives (agar-agar or gelatin) to give the dish a jelly texture;
- Spherification is the most exciting technique in molecular cuisine. The combination of sodium alginate and calcium lactate allows you to serve the dish in the form of a sphere, it is in it that the whole taste of the dish is enclosed;
- emulsification - whipping any liquid into a foam is achieved by adding emulsifiers (soy lecithin);
- sharp cooling - the use of liquid nitrogen in instant freezing of food, the texture of such dishes is very delicate.
In addition to special techniques, the specially selected frying or boiling temperature also plays an important role. For example, baking in the oven for a very long time at low temperatures allows you to get an incredibly soft structure of the product.
The list of techniques is incomplete, as each molecular cuisine chef has his own secrets and discoveries.
Is there any harm from molecular cuisine
All ingredients in molecular cuisine are completely harmless. And some supplements, like agar agar or calcium lactate, are very helpful. Liquid nitrogen is also safe.
Molecular cuisine alters the taste of food without the use of flavor enhancers or artificial flavors. Products get a new and unusual taste only through the application of the laws of physics and chemistry.
