Scientifically Delicious:  Molecular Gastronomy! 

IF YOU ENTER THE KITCHEN OF A MOLECULAR GASTRONOMY CHEF YOU WILL PROBABLY THINK YOU ENTERED THE WRONG DOOR AND YOU ARE IN A SCIENCE LAB INSTEAD.

Leave your notions of typical cooking aside, molecular cuisine mixes science and gastronomy. The terms molecular gastronomy was used for the first time by French scientist  Hervé This and by the Hungarian physicist  Nicholas Kurti, who worked on the scientific preparation of food.

Molecular gastronomy is based on the application of scientific principles so as to compress and develop the preparation of domestic meals. The different foods are technologically processed and mixed. Being the different foods organic compounds and minerals, they undergo different scientific procedures that according to their properties are transformed into foams and gels or other structures.

Liquid nitrogen, hydrogen, potent freezers, syringes and refractometers are some of the elements and tools you will find on a molecular gastronomy kitchen. Molecular cuisine is a cooking science and art , chefs combine scientific tools and principles with ingredients of food industry and come up with innovative dishes such as hot jellies, faux caviar, foams, and gelled spheres that explode in your mouth liberating different flavors.

Molecular cuisine is a style of cooking that is to be enjoyed with all senses since molecular meals are appreciated not only for their taste, but also  for their colors, shapes , textures and dish presentation. There is science and art on the elaboration of a molecular meal, being   scientific process and creative design equally important.   Chefs elaborate certain  foods that produce  chemical reactions such as texture changes and flavor liberation when introduced into the mouth.

Molecular cuisine is related to the physique and chemical properties of the ingredients and the technological procedures they undergo so as to change their molecular structures and textures without modifying their original flavor.

A Capresse salad can be presented with spheres inflated with mozzarella cream, a gel of tomatoes and olive oil bubbles. When entering your mouth all ingredients will give you the same flavor of the typical Italian salad.

The possibilities of molecular gastronomy are infinite and molecular chefs are constantly coming up with new and surprising molecular meals. Things you have never imagined such as oysters gels, grape foam, cheese caviar, spheres of garlic, cinnamon air, brandy spheres are just a few examples of what you can expect to find if you are willing to try this cooking style that has nothing to do with traditional cooking.

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