"Molecular gastronomy is the scientific approach of cuisine from primarily the perspective of chemistry."
The science of food, which focuses on the physical and chemical processes that occur while cooking.
Food Science: The study of the physical, chemical and biological properties of food.
Chemical Compounds: Understanding the chemical compounds that make up food and how they interact with each other during cooking and eating.
Texture: Learning about the different textures of food and how they can be manipulated through cooking techniques and ingredients.
Flavor: Understanding the science of flavor perception and how to enhance and manipulate flavor in food.
Nitrogen: Using liquid nitrogen to freeze and transform ingredients, creating unique textures and flavors.
Sous Vide: Cooking food sealed in a plastic bag at low temperatures gives a precise control of heat, texture, and flavor of the food.
Emulsions: Understanding the physics and chemistry behind making emulsions like mayonnaise, vinaigrettes, and sauces.
Foams: Creating stable and flavorful foams out of liquids like cream or fruit juice.
Dehydration: Using techniques like freeze-drying to turn liquids into powders.
Spherification: Making edible spheres by enclosing a liquid within a gel membrane.
Molecular Mixology: Applying molecular gastronomy techniques to cocktails, creating unique textures and flavors.
Kitchen Gadgets: Learning about and experimenting with specialized kitchen tools like immersion circulators, vacuum sealers or whippers.
Food Presentation: The art of arranging food to create visually stunning plates or dishes.
Cooking Techniques: Learning traditional techniques like baking, grilling, frying, and sautéing, and how to apply molecular gastronomy techniques.
Molecular Gastronomy Principles: A deep understanding of the principles and techniques that underpin molecular gastronomy.
Spherification: This technique involves mixing a liquid with sodium alginate and then dropping it into a solution of calcium chloride to create small spheres.
Foams: Foams are created using a whipping siphon to create a light, airy foam from a liquid.
Gels: Gels are created using gelling agents, such as agar agar or gelatin, to create a solid texture from a liquid.
Dehydration: Dehydration involves removing moisture from foods, often using techniques like freeze-drying or air-drying.
Emulsions: Emulsions are created by combining two liquids that would not normally mix, often using an emulsifying agent like lecithin.
Sous Vide: Sous vide involves cooking food in a vacuum-sealed bag at a precise temperature for an extended period of time.
Molecular mixology: Molecular mixology involves using molecular gastronomy techniques to create innovative cocktails and other beverages.
Nitro-cooking: Nitro-cooking involves using liquid nitrogen to flash freeze food, creating unique textures and presentation.
Reverse spherification: Reverse spherification is similar to spherification but involves starting with a calcium lactate solution and adding the sodium alginate to the liquid to be shaped into spheres.
Smoking: Smoking involves exposing food to smoke to impart a smoky flavor, often using a smoking gun or other specialized equipment.
"The composition (molecular structure), properties (mass, viscosity, etc), and transformations (chemical reactions, reactant products) of an ingredient are addressed and utilized."
"It is a branch of food science that approaches the preparation and enjoyment of nutrition from the perspective of a scientist at the scale of atoms, molecules, and mixtures."
"Nicholas Kurti, a Hungarian physicist, and Hervé This, at the INRA in France, coined 'Molecular and Physical Gastronomy' in 1988."
"The composition, properties, and transformations of an ingredient."
"The composition (molecular structure), properties (mass, viscosity, etc), and transformations (chemical reactions, reactant products)."
"It approaches the preparation and enjoyment of nutrition from the perspective of a scientist at the scale of atoms, molecules, and mixtures."
"It is a branch of food science."
"A scientist's perspective at the scale of atoms, molecules, and mixtures."
"Nicholas Kurti and Hervé This coined 'Molecular and Physical Gastronomy'."
"The perspective of chemistry."
"Mass, viscosity, etc."
"The composition, properties, and transformations of an ingredient are utilized in the preparation and appreciation of the ingested products."
"Its molecular structure."
"Chemical reactions, reactant products."
"He was a Hungarian physicist."
"At the INRA in France."
"In 1988."
"It is a branch of food science."
"At the scale of atoms, molecules, and mixtures."