Source 1:

Top Molecular Gastronomy Techniques and Recipes

Molecular gastronomy is a cross between cooking and science, using scientific

experimentation to deconstruct food to its simplest elements, only to reconstruct it in new
and unexpected ways.
Those who delve in it are in part mad scientists and gourmet chefs, but the best molecular
gastronomy chefs are those that find the perfect balance between flavor and artistry, without
neglecting the showmanship that comes with this type of cooking. The premise is exploration,
expanding the boundaries of food by using a scientific approach to cooking.
There are many different molecular gastronomy techniques, all developed to create delicious
dishes in surprising new presentations. Below we explore the most popular techniques:
spherification, gelification, emulsification, transformation, and sous vide.

1. Pearls & Caviar: Spherification

Spherification is arguable the commonly seen molecular gastronomy technique. It basically
uses chemical reactions to “trap” liquid ingredients with an extremely thin, tasteless
membrane, forming clear “beads”, which look like pearls or caviar eggs. The technique is based
on the reaction between calcium chloride and alginate, two substances that when mixed
together gel together. The main ingredient– for example, orange soda – is mixed with the
calcium chloride, and then dropped into a mixture of alginate and water, one drop at a time,
each drop immediately forming a bead. You’ll need a molecular gastronomy kit, but
spherification is fairly simple, and any liquid concoction can be transformed into a delicious
edible bead to accompany dishes and drinks.

2. Foams and Airs: Emulsification

Foams, or ‘airs’ as they’re sometimes called, are used in molecular gastronomy to add an extra
touch of flavor, an almost ethereal quality to a dish. Super light, you almost don’t eat them,
but rather the foam dissolves in your mouth, enveloping your taste buds in a flavor that
disappears seemingly into thin air. The technique is not hard to master, as it mainly relies on
using a hand blender to mix your ingredient of choice with soy lecithin. An emulsifier derived
from soybeans, lecithin has little flavor so it will not affect the taste of the foam you’re
creating, but finding the right proportion is key. The applications are endless, from balsamic
foam to put over strawberries, to a citrus air to top a margarita cocktail, to the inventive chive
foam recipe below.

3. Molecular Gastronomy = Slow and Easy: Sous Vide

Sous vide is the technique of slow cooking meat under a water bath, at low even temperatures
(55 to 60 °F), and for an extended period of time. Such molecular gastronomy techniques have
existed since the late 1700s, but were lost over time and only rediscovered in the mid 1960s.
Because the meat is immersed in water that is at a constant temperature, every part of it
cooks evenly, no juices escape and it is never overdone, and because the temperature is so
much lower, the food cells do not rupture, rendering the texture superbly succulent and
tender. The cooking times can vary, but sometimes can last for as long as two or three days!
Sous vide requires special equipment, most specifically a “sous vide machine” or some type of
immersion circulator. They’re available for sale home use. Once you have the technical side
figured out, the tenderest steak you’ve ever had can be cooked right in your kitchen!

4. Gels: Gelification
One of the more intricate molecular gastronomy techniques, gelification it relies on jellifying
agents like Agar Agar or Carrageenan. The purpose is to turn liquids into a more solid state.
This allows the cook to serve what are typically liquid dishes in a new, more solid and
unpredictable format. We love this application, since it allows you to experience food in such a
completely different and fun way, especially the “noodle” technique. For this technique, the
gelling agent is mixed with the liquid ingredient of your choice (say, tomato soup or papaya
juice) and brought to a boil, then later passed through a clear silicone tube (to achieve that
spaghetti shape) under an ice bath. The result is perfectly shaped gel ‘noodles’!

5. Transformation: Transglutaminase
Though it sounds less than appetizing, one of the best and most fun molecular gastronomy
techniques uses something known as “meat glue”, known also by its technical name,
transglutaminase. This is a tasteless enzyme that can bind together protein-rich foods like
meats. It comes in the form of powder that is brushed into the two sides of meat to bind,
which are then pressed tightly together for certain period of time to fully set. The fun part is
that you can form meat into different new shapes (like bacon spirals!), or even bind together
two typically thin cuts (like flap steak) to get a nice thick steak.

Source: Gourmet Food World. (2013, May, 1). Top Molecular Gastronomy Techniques and
Recipes. Retrieved from https://www.gourmetfoodworld.com/molecular-gastronomy-
techniques-15249

Molecular gastronomy is the mix between science and cooking, using scientific ways to
deconstruct the product to its simple ingredients, just for reconstruct it in a new and
unhrelated ways.
The people who is more into molecular gastronomy are the scientists and Gourmet chefs
but the best in this trend are those chefs who fine the perfect balance between flavor and
artistry, excepting the skillsthat come with this kínder of cooking the proposition is
research, and find the limits of the food by using a scientific sugestion for cooking.
The te are ti ma y differents molecular gastronomy techniques, all refined to make
delicious dishes in different new presentations. Beneath we investígate the most beloved
techniques as spherification, gelification, emulsification, transformation, and sous vide.

1. Pearls & Caviar: Spherification

Spherification is open to argument is the most known molecular technique. It usually uses
the chemical reactions to make liquids ingredients stay traped in a sphere with an really
thin, tasteless membrane, forming clear “beads”, which look like pearls or caviar eggs. The
technique is stablished on the reaction between calcium chloride and alginate, This two
sustances react all toghether and make this visual effect. The principal ingredient– for
example, orange soda – is mixed with the calcium chloride, and then dropped into the
mixture of alginate and water, one drop at a time, each drop immediately form a sphere.
You will need a molecular gastronomy kit, but spherification is extremely simple, and any
liquid mixture can be transformed into a tasty and comestible bead to armonize dishes
and drinks.
2. Foams and Airs: Emulsification
Foams, or ‘airs’ as they’re sometimes named, are usually employed in molecular
gastronomy to give an extra touch of flavor, an almost delicate character to a dish. Super
light, you almost don’t eat them, but certainly the foam dissolves in your mouth,
invrementing your taste buds in a flavor that disappears evidently into thin air. The
technique is not dense to a master, as it mainly relies on using a hand blender to blend
your selected ingredients with soy lecithin. An emulsifier attain from soybeans, lecithin
has little flavor so it won’t affect the taste of the foam you’re making, but discover the
right proportion is the key. The utilizations are endless, from balsamic foam to put over
strawberries, to a citrus air to top a margarita cocktail, to the inventive chive foam recipe
beneath.

3. Molecular Gastronomy = gradual and confortable: Sous Vide

slow cooking meat under a water bath is the technique of the Sous vide, at low even
temperatures (55 to 60 °F), and for an really long period of time. This molecular
gastronomy techniques have existed since about 1700s, but were missed over time and
only rediscovered in the mid 1960s. Because the meat is immersed in water with a
constant temperature, every part of it preparation habitually, no juices escape and it is
never exaggerated, and because the temperature is so much moderate, the food cavities
do not rupture, giving the texture elegantly succulent and tender. The cooking times can
modify, but sometimes can last for as long as two or three days! Sous vide needs special
apparatus, most specific a “sous vide machine” or some kind of immersion circulator.
They’re available for sale home use. Once you have the technical side figured out, the
tenderest steak you’ve ever had can be cooked right in your kitchen!
4. Gels: Gelification
This is one of the more tangled molecular gastronomy techniques, gelification it relies on
jellifying agents like Agar Agar or Carrageenan. The object is to turn liquids into a the most
solid state. This permits the cook to give what are typically liquid dishes in a new, more
solid and uncertain format. We love this utilization, since it gives you to experience food
in such a completely different and fun way, especially the “noodle” technique. For this
technique, the gelling agent is blended with the liquid elements of your selection (as,
tomato soup or papaya juice) and give it a boil, then later passed through a clear silicone
tube (to achieve that spaghetti shape) beneath an ice bath. The result is perfectly shaped
gel ‘noodles’!
5. Transformation: Transglutaminase
think it sounds lower than appetizing, one of the best and most fun molecular gastronomy
techniques are commonly uses something known as “meat glue”, known also by its
technical name, transglutaminase. This is a insipid enzyme that can atach together protein
with rich foods like meats. It appears in the form of powder that is brushed into the two
sides of meat to blend toghether, which are then pressed tightly together for determined
period of time to fully set. The exiciting part is when you can form meat into different new
shapes (like bacon spirals!), or even atach together two typically thin cuts (like flap steak)
to get a nice thick steak.

Source 2:

What is Molecular Gastronomy?

The term ‘molecular gastronomy’ was coined in 1988 by physicist Nicholas Kurti
and chemist Herve This. Molecular gastronomy is not a style of cooking, it is
the study of cooking – the science behind it.

The knowledge that was attained through this study gave rise to the modern or
experimental style of cooking we know today – you know, the kitchens that use
equipment you’d generally expect to find in a lab and come up with all sorts of
new ways to manipulate ingredients. Experimental cooking is an evolving style
 What’s the Deal with Experimental Cuisine?

Herve This had a passion for cooking and wanted the research he was
undertaking to change the way food is perceived – to be regarded as pleasure
rather than a necessity. He remarked that “this is simple physics but it can help
us to make better food.”

Ferran Adria, the mastermind behind the now closed experimental restaurant
elBulli, remarked that transforming foods into something new allows us to
assign value to foods we would normally underrate: “a pear is the same as a
lobster.”

Grant Achatz, of experimental restaurant Alinea, explained the vision behind his
cooking as: “our mantra is that we’re gonna do things no one has ever done
before.”

that is continually built upon by the knowledge that is gleaned from molecular
gastronomy.

Kurti and This decided to study the science of cooking after coming to the
realization that we were still cooking in much the same ways as our ancestors
way back when. All of our various technological and scientific advances hadn’t
had any significant impact on the way we prepare food. So Kurti and This set
about discovering how the many processes of cooking change the structure of
food, how ingredients react to different things, and what the best ways of
preparing certain things are – according to science. Chefs can now use all of
this knowledge to improve and diversify their cooking.

The knowledge that has been gained through molecular gastronomy has given
chefs the ability to transform the tastes and textures of foods in revolutionary
ways – something that would not be possible without knowing why ingredients
behave in certain ways.

Much of the focus of modern cuisine is on extracting flavors from ingredients

and presenting them in new and surprising textures. Achatz explained it as –
“we lean towards science to figure out ways to extract flavor and aroma.”
Experimental cuisine goes beyond simple cooking, to performance. The chef
creates a multi-sensory experience for the diner. The tastes and textures are
playful and surprising, they evoke memories, and more than likely have never
been experienced before – each meal is an exploration of culinary possibilities.

The equipment used and the methods undertaken from this newfound
knowledge may seem more fitting in a laboratory than a kitchen. This includes
sous vide, freezing, dehydration, and the creation of foams and gels.

Experimental cuisine relies on extremely precise cooking but also on curiosity

and experimentation. It is at once scientific and artistic. It is not much help to the
chef to know the science and have the equipment available if there is no
creative flair to dream up the possibilities and plate them beautifully. The food
must be good above all else. These new methods are just tools that help chefs
in their quest to perfect their craft and push its boundaries. Heston Blumenthal
remarked that “it’s all just cooking” – we just now have completely revolutionary
ways of doing it!

Source: Typsy Blog. Rnjak, I. (16, September,2016). Food of the future – How molecular
gastronomy revolutionized the dining experience. Retrieved from
http://blog.typsy.com/food-of-the-future-how-molecular-gastronomy-revolutionized-the-
dining-experience

What is Molecular Gastronomy?

The term ‘molecular gastronomy’ was coined in 1988 by physicist Nicholas Kurti
and chemist Herve This. Molecular gastronomy is not a style of cooking, it is
the study of cooking – the science behind it.

The knowledge that was reach across this study succeed to the modern or
experimental style of cooking we know today – you know, the kitchens that use
equipment you’d generally expect to find in a lab and come up with all sorts of
another forms to manage elements. Experimental cooking is an develope style

What’s the Deal with Experimental Cuisine?

Herve This had a passion for cooking and wanted the find that he was undertaking
to change the way food is recognized – to be notice as pleasure rather than a
necessity. He remarked that “this is simple physics but it can help us to make
better food.”

Ferran Adria, the mastermind behind the now closed experimental restaurant
elBulli, remarked that transforming foods into something new allows us to assign
value to foods we would normally underrate: “a pear is the same as a lobster.”

Grant Achatz, of experimental restaurant Alinea, explained the vision behind his
cooking as: “our mantra is that we’re gonna do things no one has ever done
before.”

that is continually made upon by the knowledge that is gleaned from molecular
gastronomy.

Kurti and This decided to study the science of cooking after coming to the
realization that we were still cooking in much the same ways as our ancestors way
back when. All of our various technological and scientific advances hadn’t had any
significant impact on the way we prepare food. So Kurti and This set about
discovering how the many processes of cooking change the structure of food, how
ingredients react to different things, and what the best ways of preparing certain
things are – according to science. Chefs can now use all of this knowledge to
improve and diversify their cooking.

The knowledge that has been gained through molecular gastronomy has given
chefs the ability to transform the tastes and textures of foods in revolutionary
ways – something that would not be possible without knowing why ingredients
behave in certain ways.

Much of the focus of modern cuisine is on extracting flavors from ingredients and
presenting them in new and surprising textures. Achatz explained it as – “we lean
towards science to figure out ways to extract flavor and aroma.” Experimental
cuisine goes beyond simple cooking, to performance. The chef creates a multi-
sensory experience for the diner. The tastes and textures are playful and
surprising, they evoke memories, and more than likely have never been
experienced before – each meal is an exploration of culinary possibilities.

The equipment used and the methods undertaken from this newfound knowledge
may seem more fitting in a laboratory than a kitchen. This includes sous vide,
freezing, dehydration, and the creation of foams and gels.

Experimental cuisine relies on extremely precise cooking but also on curiosity and
experimentation. It is at once scientific and artistic. It is not much help to the chef
to know the science and have the equipment available if there is no creative flair
to dream up the possibilities and plate them beautifully. The food must be good
above all else. These new methods are just tools that help chefs in their quest to
perfect their craft and push its boundaries. Heston Blumenthal remarked that “it’s
all just cooking” – we just now have completely revolutionary ways of doing it!