The secrets of molecular cuisine
The molecules, atoms, chemistry, science. Such associations arise at the mention of molecular cuisine. Arisen images are not accidental, since the molecular gastronomy really belongs to one of the sections on food science - trophic ecology.
Despite the fact that molecular cuisine - a branch of science, its popularity is growing. Most trendy restaurants have in their food menu prepared by the scientific method.As science has come to the kitchen
The process of cooking has never been evaluated scientifically. Physical and chemical experiments on food first began to conduct a French Professor Nicholas Kurti. In the mid 70-ies of the last century, it began to systematize the knowledge of the physical and chemical principles of cooking.
Kurti considered minded French chemist Hervé This. It was he who collected at least 25 thousand ordinary recipes and processed them. Tees considered the first doctor of molecular gastronomy. Recipes Tisza are regularly published on the web page of the famous chef Pierre Gagnaire.
As serves molecular cuisine
What is the principle of molecular gastronomy? In the formation of molecular bonds in the product resulting from a certain temperature. It would seem boring and uninteresting.
But in the molecular kitchen chef - a real alchemist. He knows the secrets of a fantastic conversion products.
Transfiguration banal dishes for molecular cuisine come with a few specific methods:zhelefikatsiya - use of gelling additives (agar-agar or gelatin) to give the dish texture of jelly; SPHERIFICATION - the most exciting technique of molecular cuisine. The compound sodium lactate and calcium alginate allows serves as a sphere, it is in it and concluded the whole taste of the dish; emulsification - whipping of any liquid in the foam is obtained by adding the emulsifier (soy lecithin); Quenching - the use of liquid nitrogen to freeze the instant products, the texture of such foods is very delicate.
In addition to special techniques, an important role is played by a specially selected temperature frying or cooking. For example, bake in the oven for a very long time at low temperatures allows you to get incredibly soft structure of the product.
The list of techniques is incomplete, as each molecular cuisine chefs have their secrets and discoveries.
Is there any harm from molecular cuisine
All the ingredients of molecular cuisine is absolutely harmless. Some additives, such as agar-agar, calcium lactate or very useful. Safety is and liquid nitrogen.
Molecular Cuisine alter the taste of food without the use of flavor enhancers and artificial flavors. A new and unusual taste products are obtained only through the application of the laws of physics and chemistry.