molecular gastronomy
Molecular Gastronomy:
"Molecular gastronomy is a sub discipline of food science that seeks to investigate, explain
and make practical use of the physical and chemical transformations of ingredients that
occur while cooking, as well as the social, artistic and
technical components of culinary and gastronomic phenomena in general.
Molecular gastronomy is a modern style of cooking, which is practiced by both
scientists and food professionals in many professional kitchens and labs and
takes advantage of many technical innovations from the scientific disciplines."
"Molecular gastronomy is a sub discipline of food science that seeks to investigate, explain
and make practical use of the physical and chemical transformations of ingredients that
occur while cooking, as well as the social, artistic and
technical components of culinary and gastronomic phenomena in general.
Molecular gastronomy is a modern style of cooking, which is practiced by both
scientists and food professionals in many professional kitchens and labs and
takes advantage of many technical innovations from the scientific disciplines."
Here I have attached a simple video that mostly anyone can try for fun with the right ingredients and tools. Don't be frustrated if it does not work the first time it takes practice.
Who is the molecular gastronomy master?
The father of molecular gastronomy: Herve This, who is a french chemist that works for Institut National de la Recherche Agronomique in Paris France studying mainly molecular gastronomy which is looking for the mechanisms of phenomena occurring during culinary transformations. He has made many amazing discoveries that are now put into work like the perfect temperature for cooking an egg and the use of a magnetic field when smoking salmon.
What types of molecular gastronomy are there?
ANTI GRIDDLE: A reverse cook top that instantaneously, at minus 30 degrees, transforms
liquids to frozen solids.
SPHEREIFICATION: A technique for the controlled gelification of liquids which, when combined with sodium alginate
and then submerged in a calcium chloride water bath, form firm but flexible
spheres. These can be made into different sizes for such dishes as caviar,
gnocchi and ravioli. Solid matter also can be introduced and remain in
suspension but separate - introducing multiple flavors into a dish.
EMULSIONS: The process whereby two liquids which normally separate after mixing, can be blended
smoothly together. Normally we use the term to describe the blending of a
water-based substance and an oil-based substance, as when creating mayonnaise.
Emulsification has come a long way since 1994, when Ferran Adrià first used a
whipped cream siphon equipped with N2O cartridges. Lecite is now used to make
aerated preparations.
GELIFICATION:is a process that has been
used for a long time in kitchens using gelatin - a protein produced by the
partial hydrolysis of collagen extracted from the bones and tissues of animals.
In today's more vegetarian and allergy-aware times, agar (a product of algae)
is more commonly used. Gelling Texturas include carrageenans Kappa and Iota
which are also obtained from algae, Gellan which creates a rigid gel that can
be easily sliced or manipulated into shapes, and Metil which is extracted from
vegetable cellulose and is only activated when heated.
The father of molecular gastronomy: Herve This, who is a french chemist that works for Institut National de la Recherche Agronomique in Paris France studying mainly molecular gastronomy which is looking for the mechanisms of phenomena occurring during culinary transformations. He has made many amazing discoveries that are now put into work like the perfect temperature for cooking an egg and the use of a magnetic field when smoking salmon.
What types of molecular gastronomy are there?
ANTI GRIDDLE: A reverse cook top that instantaneously, at minus 30 degrees, transforms
liquids to frozen solids.
SPHEREIFICATION: A technique for the controlled gelification of liquids which, when combined with sodium alginate
and then submerged in a calcium chloride water bath, form firm but flexible
spheres. These can be made into different sizes for such dishes as caviar,
gnocchi and ravioli. Solid matter also can be introduced and remain in
suspension but separate - introducing multiple flavors into a dish.
EMULSIONS: The process whereby two liquids which normally separate after mixing, can be blended
smoothly together. Normally we use the term to describe the blending of a
water-based substance and an oil-based substance, as when creating mayonnaise.
Emulsification has come a long way since 1994, when Ferran Adrià first used a
whipped cream siphon equipped with N2O cartridges. Lecite is now used to make
aerated preparations.
GELIFICATION:is a process that has been
used for a long time in kitchens using gelatin - a protein produced by the
partial hydrolysis of collagen extracted from the bones and tissues of animals.
In today's more vegetarian and allergy-aware times, agar (a product of algae)
is more commonly used. Gelling Texturas include carrageenans Kappa and Iota
which are also obtained from algae, Gellan which creates a rigid gel that can
be easily sliced or manipulated into shapes, and Metil which is extracted from
vegetable cellulose and is only activated when heated.
How to Make Some of Them
Reverse spherification chocolate ganache spheres: Premake your choclate ganache; make sure to add some kind of calcium. Then prepare a sodium algenate bath and drop them in by the spoonful and leave them for about 2 minutes, then spoon out and rinse gently under running water. Then let sit. Now you can serve these with anything you want.
Making liquid spaghetti: You can use basically any liquid such as tomato soup then with an immersion blender, combine the liquid and agar agar and bring to a boil then fill a syringe and insert a PVC tube and fill the tube to about a meter's length. Then insert it in an ice bath for three minutes and remove. Then with an empty syringe and pump with air and the spaghetti will fall out in a solid form.
Making liquid spaghetti: You can use basically any liquid such as tomato soup then with an immersion blender, combine the liquid and agar agar and bring to a boil then fill a syringe and insert a PVC tube and fill the tube to about a meter's length. Then insert it in an ice bath for three minutes and remove. Then with an empty syringe and pump with air and the spaghetti will fall out in a solid form.