Molecular cuisine is associated with unusual flavors and unusual cooking methods. And so it is. But molecular gastronomy is also simply he althy. Dishes prepared from ecological products are also a feast for the eyes.

Molecular cuisinemeans unusual flavors, e.g. beetroot ice cream, and unconventional methods of cooking, e.g. frying in water, boiling in liquid nitrogen, and creativity (fish dishes served on a plate emitting the sound of sea waves) and natural ingredients.

The term "molecular gastronomy" was coined in 1988 by the Hungarian physicist Nicholas Kurti and the French chemist Herve This.

Molecular cuisine aims to obtain an unusual taste and form of a dish, prepared in an unconventional way. To achieve such effects, molecular chefs must know everything about the processes that occur during cooking and the changes they cause in the ingredients of the food. The very name "molecular" comes from the word "molecules", that is, chemical molecules. Here are the methods by which meals are prepared in molecular cuisine.

Molecular gastronomy: cooking in liquid nitrogen

Cooking in liquid nitrogen, the temperature of which is minus 198 ° C (traditional cooking takes place at 100 ° C). This technique is mainly used in the production of desserts and hot-cold dishes. The liquid product, when immersed in liquid nitrogen, becomes covered with a delicate shell with a temperature of about minus 80 ° C, while the interior remains liquid and warm (20 ° C). When eating such a dessert, we can expect unusual sensations, as the food begins to steam intensively when it comes into contact with the oral cavity. The only danger is … frostbite on the tongue, which is effectively prevented by fat or alcohol contained in the frozen product. A variant of cooking in liquid nitrogen is IQF (Individual Quick Frozen), i.e. freezing individual products by spraying them with liquid nitrogen. This method is used, among others in freezing vegetables or puff pastry. Thanks to liquid nitrogen, you can make homemade ice cream in no time.

Molecular gastronomy: frying in water

As you know, traditional frying in fat takes place at a temperature of 130-180 ° C, while frying in water requires a temperature of 110-120 ° C. Pointthe boiling point of the water (ie 100 ° C) is exceeded in this case by… adding fruit sugar. Thanks to this method, you can prepare small portions of meat or fish without the smell and taste of fat, i.e. in the light version.

Molecular gastronomy: gelification

It consists in getting fruit or vegetable jelly without using animal gelatin. Its replacement is vegetable gelatin called agar-agar, obtained from red algae and sea grasses, very popular among vegetarians. Thanks to this method, it was possible to create "false caviar" with an orange or celery flavor. The method is very time-consuming as it requires the injection of tiny droplets into the liquid, thanks to which hard balls with a liquid mass inside are obtained, deceptively resembling caviar balls.

Molecular gastronomy: emulsification

By adding an emulsifier (e.g. soy lecithin) to a cold or warm liquid, and then firmly whipping it - we get a delicious cream or sauce without the addition of cream or butter, with unusual fluffiness and lightness.

Molecular gastronomy: how much does it cost?

Innovation, unfortunately, costs a lot. A meal for one person in a restaurant serving molecular speci alties costs PLN 300-350. This is a prohibitive price for the average Pole, but for example, for a table in the famous El Bulli restaurant on the Costa Brava, reservations are only accepted for one day a year! The high price is due to ingredients used, time-consuming preparation of dishes (one meal is prepared two or even four times longer than in the traditional way) and the dangers associated with the profession (the risk associated mainly with liquid nitrogen).

Important

Some of the most famous masters of molecular cuisine are the Spaniard Ferran Adria, who runs the restaurant El Bulli, and the owner of the restaurant "The Fat Duck" - Heston Blumenthal. In Poland, this direction is represented by, among others Jean Bos and Wojciech Modest Amaro.

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