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Molecular Gastronomy – A Word Pile on the Exotic, the Useful and the Pleasant

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benedict eggs - molecular gastronomy

In case you ever wanted your Benedict Eggs squared – molecular gastronomy is for you! Wiki Commons

The word group molecular gastronomy sounds quite complicated with a large dose of chemistry. Actually, this brand new fashion is more likely a mixture between physics and chemistry, rather than a product of floury hands, oven hobs and pans. This doesn’t definitely mean that with molecular gastronomy stays short of a pinch of insight and a few grams of imagination, on the contrary!

Here follows the definition, that the Institute of Food Technologists in Chicago gives it: “The discipline, in which engineering, biology and physics are used to study the nature of food, the reasons for its spoiling, the fundamental principles of the food industry and the improvement of food for the benefit of the consumers.” Sounds complicated, doesn’t it?

The Origins of Molecular Gastronomy

juice spheres made through molecular gastronomy

One of the most common techniques in molecular gastronomy is the spherification of juices. Image by: Wiki Commons

The trend dates back to the beginning of 21st century, the source of which is a French scientist name Hervé This. Its based on the partition of the food products into its separate elements down to their molecular level. The first step is changing their physical condition, after which their reordering in different combinations, through strictly specified culinary techniques in a controlled environment. In this line of thoughts, you won’t find pans or the regular types of ovens in the kitchen of a molecular chef, but there’s a high chance to stumble upon containers for liquid nitrogen, flasks or test-tubes. During the process, various combinations can appear, as the wildest suggestion is, for example, a strawberry with a taste of fish.

What Makes Molecular Gastronomy a Unique Cooking Method?

The specific thing about the meals, cooked in a way that excludes the usage of traditional stoves, is that they are in small portions and served in an appropriate aesthetic look, as well as in a specifically directed environment. The aromas in the air and the lighting play a large role for the proper way of consuming them.

The most important question, which everyone, unfamiliar with the practice asks, is to what extend this particle diffusion is useful. The answer according to the specialists is that there is no room for worries. Every product is made out of useful plants and everything, used to cook the meals has a nutritional value. That’s why it’s meant to be consumed at the moment and, combined with steamed or semi-raw products is considered much healthier. The method completely excludes the usage of oils and the so unhealthy for the organism frying, betting predominantly on steaming the meals.

Heston Bloomenthal

One of the most renowned molecular gastronomers is Heston Bloomenthal. Image by: Wiki Commons

The only unpleasant things with molecular gastronomy remain the small portions and the quite time-consuming cooking. Yet, the ready dish, which looks more like a piece of art rather than means of satiating our hunger, definitely compensates for all troubles!

Throughout the World

One of the most popular followers of Hervé This here in the UK is Heston Blumenthal. Other famous students and devotees are Michel Bras and Pierre Gagnaire (France), Ferran Adrià (Spain) and Anatoly Komm (Russia). You can sense the full enjoyment of molecular gastronomy in their restaurants.

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This post first appeared on Fantastic Oven Cleaners Blog -, please read the originial post: here

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Molecular Gastronomy – A Word Pile on the Exotic, the Useful and the Pleasant


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