Loading presentation...

Present Remotely

Send the link below via email or IM

Copy

Present to your audience

Start remote presentation

  • Invited audience members will follow you as you navigate and present
  • People invited to a presentation do not need a Prezi account
  • This link expires 10 minutes after you close the presentation
  • A maximum of 30 users can follow your presentation
  • Learn more about this feature in our knowledge base article

Do you really want to delete this prezi?

Neither you, nor the coeditors you shared it with will be able to recover it again.

DeleteCancel

Make your likes visible on Facebook?

Connect your Facebook account to Prezi and let your likes appear on your timeline.
You can change this under Settings & Account at any time.

No, thanks

What is Molecular Gastronomy?

No description
by

Sumin Jang

on 20 February 2014

Comments (0)

Please log in to add your comment.

Report abuse

Transcript of What is Molecular Gastronomy?

Molecular Gastronomy
Methods and Techniques
Quiz!
How many Molecular gastronomic techniques used?
What is Molecular Gastronomy?
Guess...
Definition
I think it is a sad reflection on our civilization that while we can and do measure the temperature in the atmosphere of Venus, we do not know what goes on inside our soufflés.

—Nicholas Kurti
Molecular gastronomy
is a subdiscipline
of food science that seeks to investigate the physical and chemical transformations of ingredients that occur while cooking.
Molecular cooking
is one application of molecular gastronomy
Gelification
Sculpt flavors into tasty Pearls, Ravioli, or Spaghetti.
Spherification
Molecular
Cuisine
Molecular Cooking
= Molecular cuisine
= Avant-garde cuisine
= Experimental cuisine
= Techno-cuisine
= Modernist cuisine
= etc...
"the broth must come to a boil very slowly, otherwise the albumin coagulates, hardens; the water, not having time to penetrate the meat, prevents the gelatinous part of the osmazome from detaching itself."
- Marie-Antoine Carême (1784–1833)
Molecular Gastronomy
As a Style of Cooking
Originally
: only the scientific investigation of cooking.
Recently
: a new style of cooking in which some chefs began to explore new possibilities in the kitchen by embracing science, research, technological advances in equipment and various ingredients.

The Science - Hydrocolloids
dispersion
hydration
formation
The use of hydrocolloids in cooking makes it possible to form gels with various textures at temperatures, pH levels and with foods that are impossible to gel with common gelling agents.
The Science - Sodium Alginate
sodium alginate molecule
calcium reaction
formation
The additive used is
sodium alginate.
In the case of a sodium alginate gel, the presence of calcium ions is required so that the long alginate molecules can align and bind to finally form a gel.
The Science
Siphon whipping differs from emulsification in that foams can be made without using an emulsifying agent.

The mixture is first poured into the siphon. Then an oxide nitrous (N2O) cartridge is inserted into the device, which releases its gas inside the bottle. Pressurized gas bubbles then penetrate the fatty liquid.

Creams and other high-fat materials are always beneficial additions to espumas since fat molecules facilitate the dissolving of gas in the preparation. Solid ingredients can also be used, as long as the preparation is filtered before being transformed with the food siphon.
Emulsification
The Science - Emulsifier Lecithin
Egg and milk protein, bread starch, gelatin and cream fat are common emulsifiers that have used in traditional cuisine for a long time. However, in recent decades, the food industry discovered new emulsifiers such as soy lecithin and methylcellulose. These additives reduce the tension between the water and air surface, which stabilizes the air and foam.

Deep Freezing and Powderizing
Sous Vide
lecithin molecules
air bubble formation
Siphon Whipping
The Science- Liquid Nitrogen

Liquid nitrogen significantly outperforms the classic freezing process. Freezing at -4°F (-20°C) causes water to form into increasingly larger crystals and alters the product’s initial structure.
Full transcript