2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Molecular cuisine is a novelty in gastronomy, which is known by the motto Let's eat healthy. The term molecular cooking appeared in the late 60's, when two avid scientists decided to experiment with culinary legends in terms of physics and chemistry. They experiment with the structure, tastes and aromas of different types of food.
At the heart of this science is the separation of different products into molecules through different culinary techniques and their reassembly. First they changed the physical state of the food, and then their shape. Molecular cuisine is the intersection of cooking and chemistry.
Have you ever imagined salmon-flavored raspberries, souffle soup, foam crab, wine pasta or a jelly cube salad? To achieve these things requires not only imagination and knowledge, but also clever innovations such as working with vacuum, high temperatures, shock freezing, oxygen, inert gases and many other secrets of the masters of this kitchen.
A popular method of healthy eating used in Molecular cuisine, is the so-called Su - this is a method of slow cooking, in which food is vacuumed and cooked in warm water at low temperature.
The secret of thickening in molecular cuisine is the plant-based gelatin Agar-Agar, known from Chinese cuisine and produced from algae. That is why molecular nutrition is considered much healthier, because it does not fry and completely eliminates the use of fat.
This method of cooking relies mainly on steam cooking. Some of the products are semi-raw and thus their valuable substances are preserved in them. The only surprising thing in molecular cuisine is the small weight of the portions, but each of them looks like a work of art.
The inventor of this type of cooking is the French scientist Herve Tees. The most famous restaurant in the world of molecular cuisine El Bulli belongs to the avant-garde chef Fernand Adria in Spain. This restaurant has been awarded three Michelin stars several times.
One of the best restaurants in this area is in Copenhagen and is called Noma. His chef Rene Redzepi skillfully experiments with anything, even using ashes and flowers.
The best specialist in molecular cuisine is in Paris and his name is Pierre Ganner, who has a restaurant awarded the three Michelin stars. In the last few years, the culinary forum Concepts has been held annually in Bulgaria.
One of the participants and winner of many awards is Valeri Neshov. Another famous Bulgarian chef who skillfully handles molecular cuisine is Boris Petrov. After nearly 10 years of work in Spain, now Chief Petrov surprises many people with what he learned there.
Recommended:
Healthy Eating For Children From 7 To 12 Years
At any age, the child must be fed properly. It depends on how his growing organism will develop in the future. Children need food for growth and development. Proper nutrition is a diet that provides energy and nutrients, growth, maintenance and strengthening of body tissues.
Healthy Eating In The Fall
Autumn is a transition between summer and winter, so at the beginning of this season are consumed vegetables and fruits that abound in the market, to supplement the protein composition of the dishes include fish, meat, milk, eggs. Feeding in the fall it should include a lot of fruit, because it is rich in such - pears, melons, grapes, apples, plums, etc.
From The Depths Of Molecular Cuisine
Molecular cuisine is a relatively new phenomenon in culinary circles, which is beginning to gain more and more popularity. Some see it as a science, while others see it as an art accessible only to a select group of gourmets. This interesting view of food is actually the intersection of cooking and chemistry.
The Path Of Polenta From Rural Food To Gourmet Temptation
Polenta is a porridge of corn or oatmeal that originates in northern Italy and is known as rural food . Although the dish was once known as food for the poor, it has been promoted to gourmet status by food critics and can be found on the menus of some of the most elegant restaurants.
The Coffee Path Before It Reaches Your Cups
The coffee we enjoy every day goes on for a long time until it reaches our cups. Coffee beans go through a number of steps to get the best out of them. The path of coffee from planting to brewing goes through 10 stages. 1. Planting Raw coffee beans are used.
