Molecular Gastronomy: creating new flavours

By Gaurav Karn

A new trend has taken over the kitchens of the world, it is molecular gastronomy, a trend that introduces chemicals (eg liquid nitrogen) or combining those whose molecular composition is compatible to the development of new dishes. In recent years the use of techniques and molecular science in the kitchen has been introduced in the preparation of recipes of the leading chefs in the world who are at the molecular gastronomy cuisine ideal model. But chemistry has always been present in the food, although its use was short-lived.

Since the term molecular gastronomy was implemented by the French scientist "Hervé This"(aka The Father of Molecular Gastronomy) and Hungarian physicist "Nicholas Kurti" its application has not ceased, its growth has been for many indiscriminate. What many fail to understand is that molecular gastronomy does not mean only the use of chemicals to make reactions at the ingredients, molecular gastronomy also means the study of natural ingredients and the chemical reactions that occur in food. Broadly speaking one could say that this scientific discipline studying the transformations of food in the kitchen. "The goal of this discipline is to understand what actually happens in the food in our pots, blenders, ovens and refrigerators. This means that any cook (no matter their speciality) can do molecular gastronomy because what he's doing is use the descriptions that bring science to develop new dishes and improve your cooking technique, "says Mariana Koppmann, director of the Argentina Association of Molecular Gastronomy.

This range aims to be a revolutionary cuisine, as though it is seeking new ways of expression in the preparations. The molecular recipes include ancient procedures, not all devices and use of innovative achievements of exact measurements. According to the study of physical-chemical properties that are made from food can apply certain processes that generate a specific transformation. The batter, increased viscosity and gelation, among other procedures, performed with certain foods, mixes and techniques will allow manifesting certain properties and certain changes occur (creating foams, gels, emulsions and others who still remain to be discovered).

Molecular gastronomy is a new gourmet direction connecting the catering kitchen and laboratory, and thus creates new flavours, forms of unprecedented. It can be, of course, understood as a process of application of science in everyday cooking. - Read new blogs every week! Do give a like if you loved the blog.

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