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Molecular Gastronomy Introduction

Molecular gastronomy is the new trend in the culinary world now days; this is basically
the fusion of food science and culinary arts. The ideas and creativity can be endless in
this cuisine, surprising textures of food is common in this cuisine like mojito bubbles
and martini bites, as well as balsamic vinegar pearls and chocolate spaghettis.

Molecular gastronomy can be defined as the fusion of food science and culinary arts.
New technologies and natural texturing agents can now be used to deconstruct any

Techniques and method used

Gelification is the formation of gels to create a new interesting food this agar-
agar is commonly which is a plant based substance and has no flavour and taste so
many dishes can be created using this unique product like honey caviar , mango and
coconut jelly, beet root jelly tomato soup jelly and etc.

Spherification is the formation of bubbles (like caviar) that burst in your mouth.

These are two types

Direct spherification and reverse spherification

Direct spherification is used to make mock caviar with juices like orange ,beetroot and
etc.major ingredients used here are sodium alginate with the flavoured liquid and
calcium chloride as a bath.

In reverse spherification sodium alginate is used as a bath and calcium lactate is used
with the flavoured liquid this is used to make bubbles.

Specification Ingredients
There are a few ingredients necessary for Basic Spherification and Reverse
Spherification but there are only two that are essential and absolutely required to start
the spherification process: sodium alginate and some calcium element.

Sodium Alginate: a natural product extracted from brown seaweed that grows in cold
water regions.
Calcium Chloride: used to make the calcium bath for Basic Spherification.

Calcium Lactate: used to increase the calcium content of the main ingredient in
Reverse Spherification

Calcium Lactate Gluconate: it is ideal to increase the calcium content of the main
ingredient in Reverse Spherification.

Sodium Citrate: can be used to reduce the acidity of the main ingredient when doing
Basic Spherification. The Basic Spherification process does not work if the main
ingredient is too acidic (PH<3.6).

Xanthan: used to thicken the main ingredient in Reverse Spherification. When the main
ingredient density is too liquid to form spheres in the alginate bath, a thickener like
Xanthan is used.


Soy lecithin is generally used for making froths with any liquid juices;

Foams can be achieved by using gourmet whipper or siphon whipper which is a

cylinder and N2O chargers are used to make foam with any liquid having saucy

The main method for preparing powders is to mix an oil-based liquid with

Ingredients are dried to a dust and then sprinkled or served alongside food as a

Sous vide
Sous vide (meaning under vacuum) is when food is vacuum packed and cooked
in a pot of boiling water until it is done.

Nitrogen cooking
Liquid Nitrogen is especially useful in making ice cream as the rapid freezing
prevents ice crystals from forming

Liquid Nitrogens frozen ice cream is the smoothest silkiest ice and it takes only a
few minutes to freeze.

This technique to freeze pure fruit juices into sorbets.

Application of molecular gastronomy in Kumaoni
Kumaoni raita kumaoni raita foam.

Buransh ka juice buranch froth can be served

with kumaoni sweet dishes.
Bal mithai-Nitrogen poached Bal Mithai.
Mustard oil can be served in powdered foam
using Maltodextrin.
Sana Nibu juice pearls using Spherification
Bhang ki chutney can be served in jelly form.
Kappa Bhat can be served in jars with ghee