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Molecular Gastronomy

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Angela Oh

on 14 April 2014

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Transcript of Molecular Gastronomy

Molecular Gastronomy
Modern Cuisine
Experimental Cuisine
Avant-garde Cuisine
Physics &

Molecular Gastronomy


Is it safe?
Molecular Gastronomy Restaurants in Vancouver
Techniques, Tools and Ingredients
Carbon dioxide source → bubbles and foams
Liquid nitrogen (-196℃) → flash freezing and shattering
Maltodextrin → can turn a high-fat liquid into a powder
Food dehydrator
Lecithin → emulsifier and non-stick agent
Hydrocolloids → thickening agents, gelling agents, emulsifying agents, and stabilizers
Spherification → a caviar-like effect
Syringe, for injecting unexpected fillings
Edible paper made from soybeans and potato starch
Techniques, Tools and Ingredients
additives approved by EU standards
used in very small amounts
unhealthy, synthetic, chemical, dehumanizing, unnatural
Hot Maple Ice Cream
1/2 cup of Plain Yogurt
1/2 cup of cream cheese
1/5 cup of maple syrup
2/5 cup of water
1.5 tablespoons of sugar
1.5 teaspoons of Methyl cellulose powder
Whisk together plain yogurt, cream cheese, maple syrup
Bring water and sugar to a boil.
Turn off heat and whisk in Methyl cellulose
Combine with the Maple-Yogurt mix and whisk for about 1 Minute.
Transfer in another insert and Refrigerate for at least 2-3 hours.
Bring water to a simmering temperature and scoop the Ice Cream mix into the water.
Let it simmer for about 1-2 minutes.
facilitates gelification
℃ ↑: gels
℃ ↓: melted
Full transcript