Molecular gastronomy
Molecular gastronomy is a subdiscipline of food science that seeks to investigate the physical and chemical transformations of ingredients that occur in cooking.
Molecular cuisine is a modern style of cooking, and takes advantage of many technical innovations. The term "molecular gastronomy" was coined in 1988 by late Oxford physicist Nicholas Kurti and the French INRA chemist Hervе This.
The objectives of molecular gastronomy are: Looking for the mechanisms of culinary transformations and processes (from a chemical and physical point of view) in three areas: • the social phenomena linked to culinary activity • the artistic component of culinary activity • the technical component of culinary activity
Froth Food in the form of foam (Espuma they are called) have become the hallmark of the classical molecular restaurants and most successfully characterize their approach: it is a complicated way resulting fragrant essence, not burdened with unnecessary fat and nothing at all odd. This flavor in a pure form. The molecular foam can be whipped out of anything - until meat, fruits and nuts.
Centrifugal The centrifuge separates the liquid and the bulk of the body different specific weight by means of centrifugal force. Centrifuges are actively used in chemical laboratories, and is widely - in agriculture: to separate the fat from the milk, honey from the honeycomb.
A liquid nitrogen Liquid nitrogen was the first actively used in his kitchen Heston Blumenthal. It is used to immediately freeze any substance. Since liquid nitrogen is also instantly evaporates, leaving no trace, it can be safely used for cooking.
Sous-vide - is a specific method of cooking in a water bath. Products rolled into vacuum bags and long (sometimes more than 72 hours) are prepared in water at a temperature of about 60 degrees or less. Later it turned out that the meat cooked sousvide, also differs surprising softness, juiciness and aroma. In particular, in vacuo perfectly pickled meat and fruits and vegetables in a vacuum packages.
Transglutaminase It is through the transglutaminase in the food industry are manufactured fake shrimp and crab sticks surimi milled and pressed fish mass.
For the first time transglutaminase isolated and studied in Japan in 1959. From transglutaminase no harm. It is only the catalyst does not participate in the cooking process, and it is not chemistry - transglutaminase is obtained by fermentation of live cells.
Dry ice - a frozen carbon dioxide, which is heated, turns from a solid directly into gas. The smoke from dry ice exacerbates not only the taste, but also all our senses at once.
Rotary evaporator This is a traditional equipment for very careful evaporation of liquids. In a glass jar pressure is reduced, causing the water begins to boil at very low temperatures - only 20 degrees. The resulting vapor is condensed in a coil - get the precious concentrate. All this in order to catch the delicate flavors of a variety of foods and liquids containing volatile oils.
Gels and scope In the 1950 s, it was opened alginates - salt of alginic acid, a viscous rubber-like substance derived from a natural by kelp. In molecular restaurants these areas are used as a trick, and fill them with precious concentrates, which often takes tens of kilograms of products.
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