Molecular gastronomy: Science meets food

Molecular gastronomy: Science meets food

Molecular gastronomy: Science meets food

Molecular gastronomy is a term that has become increasingly popular in recent years. It is an innovative practice in which scientific methods and findings are used to improve the preparation and presentation of dishes. With the molecular gastronomy, the limits of traditional culinary art are exceeded and fascinating combinations of aromas and textures are created.

The beginnings of molecular gastronomy

The roots of molecular gastronomy can be traced back to the 1980s. At that time, some chefs, like the French cook Pierre Gagnaire and Spanish chef Ferran Adrià, started using experimental techniques and ingredients to improve their dishes. This was the beginning of a movement that brought culinary art to a new level.

The basics of molecular gastronomy

Molecular gastronomy is based on understanding the physical and chemical properties of food. It refers to the examination of the physical and chemical transformations that occur during cooking. By using science and technology, cooks can manipulate the composition of food and create new taste experiences.

An important aspect of molecular gastronomy is the use of additives and chemicals to improve texture and presentation of dishes. A well -known example of this is the thickener Xanthan, which is used to stabilize sauces and soups or to give them a creamier consistency.

The tools of molecular gastronomy

To use the principles of molecular gastronomy, cooks need special tools and devices. One of the best known innovations is the use of nitrogen. By immersing food in liquid nitrogen (-196 ° C) you can get cold within seconds and get an interesting texture. This enables the production of frozen desserts or the arrangement of dishes with smoke.

Another important tool of molecular gastronomy is the vacuumer. This device enables food to be vacuumed, which can lead to better durability and taste. By removing the air, aromas are better preserved and the product can be stored longer.

The innovative techniques of molecular gastronomy

Molecular gastronomy offers a variety of innovative techniques that are not available in traditional cuisine. These include:

spherization

Sphericization is a technique in which liquids are converted into small balls. This is done by the use of sodium alginate and calcium chloride. By immersing it in a solution of sodium alginate, an outer layer forms, which becomes a fixed ball when contacting calcium chloride. This technology is often used to serve sauces or soups in the form of small caviar balls.

emulsions

Emulsions are an important technique in molecular gastronomy, which enables to stabilize liquids and mix them with each other. An example of this is adding Lecithin to a liquid to create a foamy texture. By using emulsion techniques, chefs can bring new textures and flavors into their dishes.

Use of sous-video

The sous-video method is an important technique in molecular gastronomy, in which foods are vacuum-sealed in plastic bags and then cooked at low temperature. As a result, the natural flavors and juices remain, which leads to an improved flavor intensity. This technique enables chefs to cook food to the point and to maintain their texture at the same time.

The influence of molecular gastronomy on the culinary world

Molecular gastronomy has changed the culinary world sustainably. By using scientific principles and techniques, chefs can create new taste combinations and textures that were previously unthinkable. This innovation not only has the way we think and speak about food, but also transforms the industry itself.

Another influence of molecular gastronomy is the promotion of scientific understanding of food. Chefs become "kitchen scientists" who research and use the physical and chemical properties of food to improve their dishes. This has led to a greater interest in scientific studies on food and to close cooperation between chefs and scientists.

The debate about molecular gastronomy

Despite its success, molecular gastronomy has also caused criticism and debates. Some critics claim that the use of chemicals and additives in molecular gastronomy affects the natural and healthy image of food. They also claim that the experiments of molecular gastronomy often neglect traditional preparation and taste of dishes.

Nevertheless, there are also many supporters of molecular gastronomy that you see as a way to expand and enrich the culinary world. They argue that the use of scientific principles and techniques enables chefs to bring their creativity and craft to a new level.

FAZIT

Molecular gastronomy is a fascinating and innovative practice in which science and food meet. It changes the way we think and speak about food, and opens up new opportunities for chefs to improve their dishes. With tools such as nitrogen and vacuumers as well as techniques such as sphericization and sous-video, molecular gastronomy enables completely new taste experiences. Although it causes controversy, it has changed the culinary world sustainably and will continue to drive innovations in culinary art.

More about natural and healthy nutrition can be found in our advisory magazine ein-heilpraktiker.com