Have you ever come across the term molecular gastronomy? Would you eat cockles coated with white chocolate? Or garlic and coffee creme brulee? Or dark chocolate petit fours infused with pipe tobacco. These are among the odd-sounding food combinations that have been tried by many chefs around the world experimenting with a scientific approach to cooking and food preparation called molecular gastronomy. Molecular gastronomy is also called "deconstruction food" and whether fad or food genius, it's based on the notion of fooling around with the elements of a traditional dish, challenging palates with altered textures, structures and taste combinations. Soups become sorbets, solids become foam, lollies can be savory and vegetable desserts.
The term "molecular gastronomy" was coined in 1992 by Nicholas Kurti, an Oxford physicist and gourmet who discovered how to make meringue in a vacuum pump. He founded the biannual cooking conferences at the Ettore Majorana in Sicily, where elite chefs and scientists meet to discuss the physics and chemistry of cooking. For this comes the interest in applying the techniques of food scientists to fine dining - drying, liquefying, gassing, freezing and generally transforming ingredients into surprising new forms and textures while maintaining the flavors.
Early converts include French two-star chef Pierre Gagnaire, who added scallops with liquorice milk in his menu in 1991. Molecular gastronomy applies the principles of chemistry and physics to cooking - by examining how foods react to different cooking methods and which food combine well on a chemical level. Chefs are able to experiment with new food combinations and methods to create unusual menu with stunning results.
Breach of Trust
<- try this book to find out more about molecular gastronomy!
The term "molecular gastronomy" was coined in 1992 by Nicholas Kurti, an Oxford physicist and gourmet who discovered how to make meringue in a vacuum pump. He founded the biannual cooking conferences at the Ettore Majorana in Sicily, where elite chefs and scientists meet to discuss the physics and chemistry of cooking. For this comes the interest in applying the techniques of food scientists to fine dining - drying, liquefying, gassing, freezing and generally transforming ingredients into surprising new forms and textures while maintaining the flavors.
Early converts include French two-star chef Pierre Gagnaire, who added scallops with liquorice milk in his menu in 1991. Molecular gastronomy applies the principles of chemistry and physics to cooking - by examining how foods react to different cooking methods and which food combine well on a chemical level. Chefs are able to experiment with new food combinations and methods to create unusual menu with stunning results. Breach of Trust
<- try this book to find out more about molecular gastronomy!
Cool Insight! Thanks Adrian! Love your blog, ever so interesting! It is with great knowledge that one can appreciate something, I see why you love food!
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