The ultimate beginner’s guide to molecular gastronomy.

As foodies, we’re sure you’ve heard of Heston Blumenthal. This pioneer is closely associated with a pathbreaking culinary movement called, “Molecular Gastronomy”. But what if we told you that this culinary movement was actually born in a science lab? Surprising, wouldn’t you say? In 1988, two scientists, Hungarian physicist Nicolas Kurti, and French chemist Herve This, coined the term, “Molecular Gastronomy ” at the INRA research labs in Paris. Their study into the application of scientific principles of physical and chemical changes in the process of cooking, revolutionized the kitchen. Blumenthal and others in the field have refined their work into truly mesmerizing dining experiences. 

We’ve all seen sous-vide bags, jellified spheres and foams. These are all new and exciting applications of scientific cooking methods. They truly elevate the dining experience and are a staple at Michelin Starred restaurants. So let’s take a bit of a deep dive into the various examples of Molecular Gastronomy techniques. 

Examples of Molecular Gastronomy Techniques:

1. Spherification: Spherification is the process of turning a liquid into a gel-like sphere that bursts with flavor when eaten. This is achieved by mixing sodium alginate with the liquid to be gelled, and then placing it in a bath of calcium chloride. This causes the sodium alginate to gel and form a thin membrane around the liquid, creating a small, flavorful sphere. This technique is often used to create tiny flavor bombs that can be added to dishes as a garnish.
2. Foams: Foams are created by mixing a liquid with a gelling agent, such as gelatin or xanthan gum, and then using a whipping siphon to aerate the mixture with nitrous oxide. This creates a light, airy foam with a unique texture and flavor. Foams can be made from a variety of liquids, such as fruit juices, coffee, or even savory liquids like chicken or beef broth. This technique is often used to add texture and flavor to dishes.
3. Sous-vide: Sous-vide involves cooking food in a vacuum-sealed bag that is placed in a water bath that is heated to a precise temperature. This cooking method allows food to cook evenly and retain its natural flavors and textures. The precise temperature control allows for the breakdown of connective tissue in meat, resulting in a tender and juicy finished product. This technique has gained popularity in both commercial and home kitchens as a way to achieve consistent and high-quality results.

A few simple recipes for you to try in your own kitchens to begin your exploration of molecular gastronomy.

1. Fruit Caviar: To make fruit caviar, start by mixing fruit juice with agar-agar powder (a natural thickening agent derived from seaweed) and bring the mixture to a boil. Once it has cooled slightly, use a syringe or dropper to drop small droplets of the mixture into a bowl of cold oil. The cold oil will solidify the droplets into tiny spheres, creating the caviar effect. Strain off the excess oil and use the fruit caviar to garnish desserts or salads.
2. Flavoured Foam: To make a flavored foam, simply mix fruit juice or puree with soy lecithin powder (a natural emulsifier) in a blender until the mixture becomes frothy and light. Spoon the foam on top of a dish, such as a soup or salad, for added flavor and texture.

Note: While these techniques can be done without specific equipment, using a few basic kitchen tools like a digital kitchen scale, a dropper or syringe, and a blender can make the process easier and more precise.

So there you have it, the ultimate beginner’s guide to molecular gastronomy, with a few exciting, yet simple recipes for you to try in your own kitchen. As always we have your back when it comes to these ingredients. Begin your exploration of molecular gastronomy with us.

Sources:

1. The Science of Cooking: Molecular Gastronomy – https://www.exploratorium.edu/cooking/science/molecular-gastronomy
2. Molecular Gastronomy: Exploring the Science of Flavor – https://www.sciencedirect.com/science/article/abs/pii/S0092867413009121
3. Modernist Cuisine: The Art and Science of Cooking – https://modernistcuisine.com/
4. Molecular Recipes: Modernist Cooking Made Easy – https://www.molecularrecipes.com/