Apr. 9, 2022
Molecular Gastronomy Techniques & Examples
I was firstly known the term "molecular gastronomy" through watching a documentary called "Spinning Plates". It's simply about taking a deeper journey of three very distinctive restaurants, in which of the three was 'Alinea', one of the top restaurants in the world. Watching chef Achatz's creative takes on food, art and science, it changed my whole perspective about food. Food was no longer 'an energy filler' to me, but an 'expensive piece art'.
I did some research about molecular gastronomy techniques & examples. Here's a few of them.
6 Molecular Gastronomy Inventions
To create a fancy, airy foam, simply add gelatin in your liquid choice of ingredient, warm, cool, and pour in a cream whipper. The cream whipper will aerate your chosen ingredient quickly by using pressurized gas, creating a lighter texture and a different mouthfeel. This creation allows elmusification without binding agents such as egg yolks. A few common examples including whipped cream, meringue, mousse.
The process of creating a resemblance of pearls or vaiar eggs using calcium chloride and alginate combined with the chosen ingredients. One common use of spherification is the making of boba, a sweet, squishy ball in bubble tea.
The use of agar agar or carrageenan can change the state of liquids and liquified foods into gel texture. The change food into unique shapes that can be used in a specialty dessert or appetizer.
Sous vide is a form of low-temperature cooking involving the vacuum sealing or compression of food before immersing it in a water bath that cooks it at a desired temperature. The vacuum sealing helps trapping all moisture and heat, producing extra tender products. This technique is commonly used on steaks and vegetables.
The method leaves an aromatic flavor upon serving and creates a brief but attractive presentation of smoke. The use of smoking guns can create nice presentation of attractive smoke on drinks, sauces, fressings, and meat.
Food ingredients can be immediately frozen using liquid nitrogen. This instant freezing process preserves the texture of food and does not create large ice crystals. You can use this techniques to create beautiful decorations or garnishes.