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Molecular Gastronomy

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by

Paola Ruiz Guevara

on 12 December 2012

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Transcript of Molecular Gastronomy

PHYSICAL AND CHEMICAL MOLECULAR GASTRONOMY MODERN STYLE OF COOKING HISTORY The term Molecular Gastronomy was born in 1992
Elizabeth Cawdry Thomas
Nicholas Kurti and Hervé This
1992 OBJECTIVES 1. the social phenomena linked to culinary activity
2. the artistic component of culinary activity
3. the technical component of culinary activity
4. Exploring existing recipes
5. Introducing new tools, ingredients and methods into the kitchen
6. Inventing new dishes
7. Using molecular gastronomy to help the general public understand the contribution of science to society CHEFS Grant Achatz Ferran Adrià Sat Bains
Richard Blais Marcel Vigneron Sean Brock
Homaro Cantu Michael Carlson Wylie Dufresne
Will Goldfarb Randy Rucker Kevin Sousa TECHNIQUES
Thermal immersion circulator: for sous-vide
(low temperature cooking)
Spherification - a caviar-like effect
Ultrasound to achieve more precise cooking times INGREDIENTS Carbon dioxide Liquid nitrogen
Sugar substitutes
Hydrocolloids such as starch, gelatin, pectin, and natural gums
Enzymes TOOLS Ice cream maker
Anti-griddle: for cooling and freezing
Food dehydrator
Syringe
Full transcript