MOLECULAR GASTRONOMY

Gastronomy, in simple words, means the art and knowledge involved in preparing and eating good food. Molecular gastronomy is a complete science that involves both physical and chemical process that takes place in cooking. It is the foresight where real flavours converted into visual experience through changing the texture of final dish. The results which we get with the help of molecular gastronomy are impossible to achieve through any other cooking method.

Herve This , French physical chemist born in 1955 worked for The Institut National de Reserache Agronomique at Agro Paris Tech in Paris, France has shortened Molecular and Physical gastronomy which was coined by Nicholas Kurti to Molecular gastronomy in the year 1998. Molecular gastronomy is mostly seen in laboratories in earlier days. But now with the help of equipments and chemicals it is possible in today’s modern kitchen.

Molecular gastronomy has made impossible things possible in culinary world. There are various techniques and chemicals which are used such as Sous vide, Sodium Alginate, Air , Methyl glucose, Transglutaminase, Liquid nitrogen etc. Sous vide in French means under vacuum .It is a technique where food is vacuum sealed in a plastic pouch and then partially cooked under controlled temperature for a specific time period by placing it in water bath or steam and then grilled, broiled or seared to get exact level of doneness. Sodium alignate is a natural polysaccharide product extracted from brown sea weed. In presence of calcium salts sodium alignate forms a gel. It is helpful in spherification for e.g a fruit juice can be converted into spheres like caviar with the help of sodium alignate in presence of calcium salts.

Transglutaminase

Transglutaminase is a protein that is present both in plant and animals. It came into existence in order to bind Surimi, the imitation crab meat made from fish. It is known as meat glue in modern kitchen, binds the meat mixture like sausages without casings. Thin cuts of meat is possible to serve in order to cook at temperatures such as rare, medium rare that are difficult to achieve because of thickness. Flourless noodles can be made with it like shrimp noodles which is made entirely from shrimp.

Methyl cellulose

Methyl cellulose is made from cellulose pulp, which is taken from plant cell walls. It can be used to stabilize foams and emulsions. It is having gelling properties when it is heated and melting as it cools. With the help of these instant noodles can be prepared by squeezing the bottle full of liquid into hot soup and the liquid will instantly turn into noodles. It is also used to make hot ice cream that melt as it cools.

Sous vide

Sous vide is a French term meaning under the vaccum. It is a technique which utilizes precise temperature control for a particular time limit to give consistent results in cooking. In this process raw food is vaccum sealed in a bag then cooked at very precise temperature in water bath. Then the food is either grilled or broiled.

Flash frozen: This is a technique of molecular gastronomy where food is frozen almost immediately by using liquid nitrogen. Liquid nitrogen is colourless and odourless nitrogen which is found in liquid state at its lowest temperature. Nitrogen ice creams are one of the most popular food trends. It is used to make ice creams that have a more velvety texture than those made using ice cream machines.

Air

Air can also be used as molecular gastronomy technique. Gravies and sauces are converted into froth with the help of stabilizer usually lecithin which helps in emulsification and trapping air. The blender causes the liquid to froth up and then froth is used on the plated dish.

Gastronomy, in simple words, means the art and knowledge involved in preparing and eating good food. Molecular gastronomy is a complete science that involves both physical and chemical process that takes place in cooking. It is the foresight where real flavours converted into visual experience through changing the texture of final dish. The results which we get with the help of molecular gastronomy are impossible to achieve through any other cooking method.

Herve This , French physical chemist born in 1955 worked for The Institut National de Reserache Agronomique at Agro Paris Tech in Paris, France has shortened Molecular and Physical gastronomy which was coined by Nicholas Kurti to Molecular gastronomy in the year 1998. Molecular gastronomy is mostly seen in laboratories in earlier days. But now with the help of equipments and chemicals it is possible in today’s modern kitchen.

Molecular gastronomy has made impossible things possible in culinary world. There are various techniques and chemicals which are used such as Sous vide, Sodium Alginate, Air , Methyl glucose, Transglutaminase, Liquid nitrogen etc. Sous vide in French means under vacuum .It is a technique where food is vacuum sealed in a plastic pouch and then partially cooked under controlled temperature for a specific time period by placing it in water bath or steam and then grilled, broiled or seared to get exact level of doneness. Sodium alignate is a natural polysaccharide product extracted from brown sea weed. In presence of calcium salts sodium alignate forms a gel. It is helpful in spherification for e.g a fruit juice can be converted into spheres like caviar with the help of sodium alignate in presence of calcium salts.

Transglutaminase

Transglutaminase is a protein that is present both in plant and animals. It came into existence in order to bind Surimi, the imitation crab meat made from fish. It is known as meat glue in modern kitchen, binds the meat mixture like sausages without casings. Thin cuts of meat is possible to serve in order to cook at temperatures such as rare, medium rare that are difficult to achieve because of thickness. Flourless noodles can be made with it like shrimp noodles which is made entirely from shrimp.

Methyl cellulose

Methyl cellulose is made from cellulose pulp, which is taken from plant cell walls. It can be used to stabilize foams and emulsions. It is having gelling properties when it is heated and melting as it cools. With the help of these instant noodles can be prepared by squeezing the bottle full of liquid into hot soup and the liquid will instantly turn into noodles. It is also used to make hot ice cream that melt as it cools.

Sous vide

Sous vide is a French term meaning under the vaccum. It is a technique which utilizes precise temperature control for a particular time limit to give consistent results in cooking. In this process raw food is vaccum sealed in a bag then cooked at very precise temperature in water bath. Then the food is either grilled or broiled.

Flash frozen: This is a technique of molecular gastronomy where food is frozen almost immediately by using liquid nitrogen. Liquid nitrogen is colourless and odourless nitrogen which is found in liquid state at its lowest temperature. Nitrogen ice creams are one of the most popular food trends. It is used to make ice creams that have a more velvety texture than those made using ice cream machines.

Air

Air can also be used as molecular gastronomy technique. Gravies and sauces are converted into froth with the help of stabilizer usually lecithin which helps in emulsification and trapping air. The blender causes the liquid to froth up and then froth is used on the plated dish.

Lecithin

Edible paper is made with potato starch and soya beans. These papers can be printed with edible fruit inks to provide good taste.

Sodium Alignate

Sodium alignate is a type of gum that converts calcium based liquid to gel. It is used for the purpose of spherification. With its use, fruit juices can be converted in the form of caviar.

Merits

The results which we get from molecular gastronomy are impossible to achieve through any other cooking method. Firstly it helps in waste reduction. Food cooked by precision cooking looses none of its volume which results in greater yield. Secondly traditional cooking can require constant attention. Precision cooking brings food to an exact temperature and holds it. So there is no worry about overcooking. Thirdly foods are cooked in its juices and are tender.

Recent trends In India

In metropolitan cities like Mumbai, Delhi, Bangalore, Pune; large number of hotels and restaurants are adapting and showcasing the use of molecular gastronomy in various forms with an excellent response in half decade. In fact in many hotel bars it is becoming popular like the “Eau Bar” at The Oberoi , Mumbai which has introduced cocktails using spherification.

Nowadays molecular gastronomy is becoming a temporary movement. For e.g Molecular chaat is one time experience but now people prefer eating authentic chaat to get that real flavour. Also it involves use of chemical agents which helps to change the texture, colour and presentation of food. Some of the serious health issues have recently been witnessed while having this. It is therefore little unhealthy and is losing its effectiveness in market. Indian flavours are very delicate and complex so using the techniques of molecular gastronomy in Indian dishes will not give proper taste to the dishes. On contrary with continental food it is easily paired. Molecular gastronomy as such is little unhealthy without proper training, talent and usage. All the techniques and ingredients involved in preparing food by molecular gastronomy are safe for human consumption provided it should not be used in excessive amount. If it will be used more than what is required then it will become hazardous from health point of view. 

Edible paper is made with potato starch and soya beans. These papers can be printed with edible fruit inks to provide good taste.

Sodium Alignate

Sodium alignate is a type of gum that converts calcium based liquid to gel. It is used for the purpose of spherification. With its use, fruit juices can be converted in the form of caviar.

Merits

The results which we get from molecular gastronomy are impossible to achieve through any other cooking method. Firstly it helps in waste reduction. Food cooked by precision cooking looses none of its volume which results in greater yield. Secondly traditional cooking can require constant attention. Precision cooking brings food to an exact temperature and holds it. So there is no worry about overcooking. Thirdly foods are cooked in its juices and are tender.

Recent trends In India

In metropolitan cities like Mumbai, Delhi, Bangalore, Pune; large number of hotels and restaurants are adapting and showcasing the use of molecular gastronomy in various forms with an excellent response in half decade. In fact in many hotel bars it is becoming popular like the “Eau Bar” at The Oberoi , Mumbai which has introduced cocktails using spherification.

Nowadays molecular gastronomy is becoming a temporary movement. For e.g Molecular chaat is one time experience but now people prefer eating authentic chaat to get that real flavour. Also it involves use of chemical agents which helps to change the texture, colour and presentation of food. Some of the serious health issues have recently been witnessed while having this. It is therefore little unhealthy and is losing its effectiveness in market. Indian flavours are very delicate and complex so using the techniques of molecular gastronomy in Indian dishes will not give proper taste to the dishes. On contrary with continental food it is easily paired. Molecular gastronomy as such is little unhealthy without proper training, talent and usage. All the techniques and ingredients involved in preparing food by molecular gastronomy are safe for human consumption provided it should not be used in excessive amount. If it will be used more than what is required then it will become hazardous from health point of view.