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Molecular Gastronomy

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Thor Erickson

on 2 October 2013

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Transcript of Molecular Gastronomy


Molecular Gastronomy
What is Molecular Gastronomy?

Molecular Gastronomy refers to the study of physics and chemistry that take place during cooking. The result from these observations are usually new and exciting foods that can safely be eaten. With molecular gastronomy, chefs not only explore in their kitchens, but they also explore in labs to see what kinds of new food they can create.
Molecular Gastronomy exists to investigate what chemical reactions there are in the food we eat every day. Not only does it explore the chemical reactions, but also how new components are made through the process of cooking.
Why Molecular Gastronomy?
When did it all start?

Molecular Gastronomy was not introduced until the year 1988 when two scientists revealed their findings of recipes they had cooked. These two scientist were Herve and Nicholas Kurti. These scientists started out by testing different 19-century recipes to see if that they said really came true.
Classification of Foods
In 2001, scientists came up with a system that officially explained when foods are baked, fried, mixed and many other things. The formula not only allows one to break up food, but to still keep discovering new flavors and dishes.
In molecular gastronomy, there is an endless array of the kinds of foods one can make. There is even transparency Ravioli that you can fill up with many ingredients. Other foods that have been made from molecular gastronomy are crab ice cream, hot gelatin, and even spiral ravioli.
Endless Possibilities
When Most people hear the words "molecular gastronomy", they automatically think of unhealthy food that is made in a lab by scientists and not by experienced chefs who are interested in new flavors. Yes there are some chemicals involved, yet most chemicals have a biological origin.
Is this food safe to eat?
Debate: Molecular Gastronomy
Some modern chefs do not like using the term"molecular gastronomy"; therefore, they use the term "modern cuisine". Some Modern chefs argue that using the term molecular gastronomy makes it seem as if this food was not easily accessible as it can be. It is just like cooking; however, the main difference is that molecular gastronomy has to follow procedures if scientists wish to achieve their goals.
Another Name for Molecular Gastronomy
These biological chemicals are most of the time purified and processed; however, these usually come from marine or plant life. Equipment from labs is only used for simple situations like cooling or extracting flavor from food. This has been a debate on whether this food is safe to eat; however, some say that we don't eat it every day and it's healthier than other things we eat.
Molecular gastronomy is for people that are analytical, logical, and creative. The recipes must be followed precisely to avoid disastrous outcomes. It is about experimentation, curiosity, and a multi-sensory dining experience.
Who's it for?
Almost anyone can attempt this kind of modern cooking. A person can get the basic ingredients for airs, gels, and spheres for about a budget of $50 while using something like liquid nitrogen can cost up to $500. Kits can also be purchased online simply by searching molecular gastronomy kit.
Want to try it?
Mixology: Cocktail Gels
These are basically just fancy jell-o shots! They are unique ways of make and serving drinks to customers. Many restaurants that specialize in molecular gastronomy also specialize in mixology. Many famous cocktails are being turned into molecular cocktails.
To the left are some of molecular cocktails. The tri-colored brown one is a B-52 (Grand Marnier, Kahlúa, and Baileys). There is a blueberry martini above it. The diamond shaped one is a mojito shot. Some other popular ones are a round bubblegum martini, gin and tonic, and campari and orange juice.
These can be used to top drinks, desserts, or almost anything. These are created by trapping air inside of liquids or solids. You start with a liquid or a pureed solid, add a thickening agent, and then whipped to introduce air into the solution. Another method is to aerate the liquid/solid puree with an aquarium pump. Still another way is to use a siphon.
Foams, Airs, Bubbles
Basic spherification obtains spheres with very thin membranes that can be popped with light pressure from your tongue. Reverse spherification results in spheres with thicker membranes and works well with high calcium or alcohol contents. Fruit forms of "caviar" are popular.
Spherification
All prepared food dishes can be classified under the chemical term of colloids. What are colloids?
Colloids are material made up of tiny particles; however, they do not completely dissolve when they interact with other things. When two types of material mix together they are known as a "colloidal system".
Colloids and Cooking
The colloid system is made up of two phases of matter: solids and liquids. This system even has its own chart of classification called "Complex Disperse System" or "CDS". This chart shows you what liquids, gases, and solids are mixed to form certain foods. This is very important to molecular gastronomy because everything has to be in exact measures for the recipe to work out.

Colloid System
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