What is Molecular Gastronomy?
Molecular gastronomy is the science of cooking. It focuses on the reactions of ingredients and chemicals when cooking. It’s a fantastic combination of chemistry and cooking classes.
What can you do with Molecular Gastronomy?
Molecular Gastronomy is used by famous chefs, think Heston Blumenthal and home cooks alike. Using tubes, syringes and precision measuring you can create:
- noodles from any liquid e.g. curry sauce chocolate ganache or fruit puree
- sand from food products with a fat content e.g. chorizo oil, peanut butter or Nutella
- encasing a liquid into a solid shell, e.g. cocktail spheres
- turning a liquid into a solid e.g. solid soup or smoothies
These are just a few of possibilities that you can create when mixing science and food with molecular gastronomy.
What could you do at home?
Spherification, or the process of encasing a liquid in a solid sphere is an example of molecular gastronomy. To do this you need a high calcium content in your liquid and a sodium alginate bath. Do not fear if your liquid does not have a naturally high calcium content as you add calcium lactate gluconate. The liquid becomes encased in a jelly-like outer. This works well for cocktails, giving you a fantastic pop in your mouth as it is consumed.
Custom flavoured noodles, imagine making chocolate noodles, fruit noodles or green curry noodles! All you need is some simply noodle powder, a syringe and some small plastic tubing. It works by placing the simply noodle powder in a liquid above 85c, filling the syringe with the liquid inserting it into the tubing and placing it into an ice water bath, rinse the syringe out fill it with water and flush the noodle out of the tube with water.
Flavoured soil; imagine serving the chocolate noodles with peanut butter and Nutella soil or prawns on a chilli chorizo soil. Mixing half Maltodextrin and half your choice of fat stir to incorporate, push the mix through a sieve to create a sand.
Are you interested in doing some molecular gastronomy at home or for your next dinner party, watch this space for more molecular gastronomy cooking and some recipes!
For molecular gastronomy products contact Brian via Under Ground Gourmet www.undergroundgourmet.com.au