Molecular cuisine is a new direction in cooking, which is the process of preparing dishes using modern technological, chemical and physical developments. In other words, the molecular cooks, when preparing the usual dishes with the help of various methods, transform the products into a new form, consistency, and also experiment with the feeding methods.
Molecular methods of preparation of
The main methods of cooking used in the molecular kitchen are:
- Espuma. This is a method that allows any product or whole dish to be converted into foam. Technology allows you to make foam from absolutely any ingredient, regardless of its stiffness and texture.
- Emulsification. Assumes the formation of emulsions from two immiscible liquids. Typically, one of the liquids is water, and the other is a substance containing weakly polar molecules( eg, fats, liquid hydrocarbons).One of the most common emulsions, known to mankind from time immemorial, is milk, which is a suspension in the water of the smallest drops of milk fat.
- Transglutaminase. This method involves the use of the enzyme transglutaminase, which glues the amino acids of proteins and allows you to turn into a single dish individual components of the product. An interesting fact is that crab sticks from surimi fish are produced using this technology.
- Spherification. It is one of the most effective ways of preparing molecular cuisine. Its essence consists in the transformation of liquid food into a gel substance, in shape resembling a sphere( sphere).A vivid example of the realization of this method is the production of artificial red and black caviar.
- Gelification. It is the simplest method used in the molecular kitchen. In order to capture unique flavors through the use of different textures( for example, gelatin, agar-agar), jelly is created, which serves as a decoration for the dish.
- Vacuum technology sous-vide. The method consists in cooking food in a water bath in a vacuum package, the main condition is the observance of a certain temperature regime.
- Low-temperature method. This method uses liquid nitrogen and dry ice. With the help of nitrogen, the chefs-molecular makers create cold mousses resembling mild meringues, and dry ice, as a rule, is used to excite the guest's appetite by treating it with a special aromatic mixture, because the evaporation of ice around creates a unique atmosphere.
The preparation of dishes of molecular cuisine resembles real magic, but in reality everything is not so simple as it might seem at first glance. Molecular cuisine is very time consuming, some dishes can be created within a few days. Also, the preparation of dishes of this cuisine requires high accuracy, since the slightest non-observance of the recipe can lead to spoilage of the products.
Trying at least once in the life of a dish of molecular cuisine is worth everyone, since the chefs-molecular scientists create truly amazing compositions and present with nothing incomparable pleasure from eating.