What is molecular cuisine

Molecular Cuisine - Experimental Cooking

Cooking and baking doesn't have to be boring. You can see that in the top chefs. They always try something new and experiment with the foods and methods of preparation. This is molecular cuisine!

What is molecular cuisine?

What happens when a schnitzel fries? It will be dark, crispy and tasty. But why? What is happening on a molecular level? The amino acids of the protein molecules combine with the sugar molecules in the meat, creating melanoidins, pigments that ensure the dark color of the crispy crust. Molecular cuisine wants to fathom the laws and revolutionize haute cuisine with unusual combinations and ingredients. The term comes from two scientists, the physicist and chemist Hervés This and the physicist Nicolás Kurti. In 1988 they began to get to the bottom of gastronomic reactions. Kurti puts it this way: "It is absurd that we know more about the temperature inside the sun than about the temperature inside a soufflé".

What ingredients are used in molecular cuisine?

Some of the most famous gourmet chefs now dedicate themselves to molecular cuisine. They work with ingredients like agar-agar, brown algae extract and liquid nitrogen, always looking for new limits to overcome. You vaporize star anise at temperatures of more than 1000 ° C with the laser in order to flavor red wine with the steam. With the help of siphons, you create edible foams that taste like orange or camembert. They develop fish-flavored lollipops and ice cream from sea urchins. And they study the molecular structure of ingredients to create combinations that you would normally never come up with. For example, the combination of pork liver and jasmine came about because it was noticed that both contain the organic compound indole. And the connecting element that makes the combination of white chocolate and caviar a pleasure is called trimethylamine.

What is molecular gastronomy?

It's about developing things, dishes and dishes that have never been thought and made before. Jelly tagliatelle, an artificial fried egg made from coconut milk, carrot juice and glucose. But molecular cuisine is not only striving for stranger and more unusual dishes. The representatives of this culinary avant-garde apply the analytical methods of science to everyday and simple dishes.

One of the mysteries of cooking is how to prepare one perfect breakfast egg. It shouldn't be too hard or too soft, the egg white should be firm and the egg yolk creamy. The representatives of the various parliamentary groups have been arguing here for ages. If you put it in cold water, you minimize the risk of cracks in the bowl, but you can hardly determine the steeping time from the start of boiling. If you put the eggs in the boiling water, you can set the cooking time exactly, but there is a risk of cracks in the shell and leaking eggs. Molecular cuisine has found the solution: Let it steep for one hour at exactly 63 ° C.

The experimental restaurateurs often work together with scientific institutes, for example with the Technology Transfer Center in Bremerhaven. Despite all the science, however, the representatives of molecular gastronomy tend to regard themselves as artists. The top chef Ferran Adrià was not only awarded three Michelin stars, but also received an invitation to the world-famous exhibition for modern art in Kassel, the Documenta. Half of the year he closes his restaurant in Spain to work on new recipes that, depending on your attitude, can be seen as an experiment or an art. The main thing is that it tastes good.

Can you use molecular cuisine at home?

Yes! Anyone who likes to experiment in the kitchen should at least try it out! There are now quite a few recipes on the Internet that you can prepare at home. There are also special cooking courses in which you learn the basics of molecular cuisine. Such a cooking course costs around 100-150 euros and takes a few hours. Incidentally, this is also a great gift idea for everyone who likes to try something new in the kitchen!

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