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Unusual? Magically? Reminiscent of alchemy? Yes, yes, yes! And all this - molecular cuisine. Now that the show "Kitchen" does promote this kind of culinary arts, interest in it, of course, increased. And albeit it more professional show than home practice, there is no reason not to talk on the topic of molecular gastronomy. What is a "molecular cuisine"? This line of gastronomy at the interface of chemistry, cooking games physics and cooking. Basis of a technique cooking games - change the cooking temperature and the use of various technologies. And if simpler and more poetic - this culinary science of turning some other products in the form and consistency, it's magic for new tastes and physical cooking games transformation of dishes that capture the imagination. Surprise and intrigue these dishes, even if we know that the basis of these wonders - research findings of modern minds. What creations out "from under the knife" "of the tubes" "molecular wizards"? Liquid bread or frozen herring cooking games dumplings made of transparent test or exploding in the language of soup, green tea, in which "the spoon stands," or spaghetti aspic ... Here is an example: what is it?
Yes, it's eggs and noodles. You know, from what? Of cantaloupe! Let's go to the story ... The founders molekulyarki are, of course, all the Western personality: Professor of Physics, University of Oxford Herve Tees, who in the early 90s of the last century came up with an unusual combination of chemistry and cooking. It was he who first decided to offer something in return for traditional cuisine "such things." For example, he was molecular formulas of all French sauces. Just do not forget about his "brothers" cooking games on the culinary trends: Nicholas Kurti, a famous French chemist. He studied physical phenomena in the kitchen. By the way, he offered to inject into the meat pineapple juice, so that it becomes soft and coated with a delicious crust. Bravo, everything seems so simple, but as efficiently! The most famous, of course, chef Heston Blumenthal. He became a practitioner and popularizer molekulyarki. Its famous restaurant The Fat Duck - one of the best in the world. To get there, must be recorded in a few months. Yes, what people nowadays :))) What's in Russia? It Anatoly Komm and its restaurant "Barbarians". It put on a show for molecular gastronomy, and not just "dinner." I think we need to gain time and money to go there. Is it really molekulyarka - it's just converting one to another just to surprise the public and call "new sensations"? The founders of this trend guru and gastronomy argue that it is not. That not only the beauty and singularity of this industry is ruled by cooking. According to the Catalan chef Ferran Adria, molecular cuisine - it "approach to cooking on the basis of knowledge that gives the fundamental science, summarized the various culinary phenomena occurred throughout the history of gastronomic art and modern cooking games innovative technologies." It was he who came up with the so-called "culinary foam" - is a beautiful, gentle and airy guise of some products. For example, you can lather beets, mushrooms, fruits and even myaso.Po cooking games essentially foam - it's sort of a classic sauce, not heavy and light, almost weightless. What is this technique, as well as other types of magical transformations, well and on options for applying molekulyarki you read in the kitchen in my next posts. cooking games And I will be grateful for the discussion questions - what would you like to learn from this unusual culinary field?
Yes it's true, of course :) But, like I said, I'll put a couple of pieces of useful molekulyarki that can be used at home))) But generally cool is certainly impressive that much to say ... However, if it works, I'll go to a master class in this kitchen - the practice is always more interesting just theory Edited at 2014-03-11 06:12 pm (UTC)
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