"Molecular gastronomy is the scientific approach of cuisine from primarily the perspective of chemistry."
Using scientific techniques to create desserts that incorporate new textures, flavors, and presentations.
Molecular gastronomy principles: Understanding the basic principles that govern molecular gastronomy, such as the role of food chemistry and physics, and innovative techniques that create new textures and flavors.
Hydrocolloids: Various hydrocolloids like agar-agar, carboxymethylcellulose, pectin, and many more that help create gels, foams, and emulsions.
Emulsifiers: Understanding the role of different emulsifiers in molecular pâtisserie, that blend liquids which have different polarities into a single, homogeneous mixture.
Spherification: A technique that transforms liquids into solid, edible spheres by using sodium and calcium alginate.
Foam and Air: Creating fluffy and light textures that add flavor and aroma to desserts.
Gels and setting agents: Hydrocolloids, gelatin, and other gelling agents that creates a structured texture in molecular pastry.
Sous-vide cooking: A cooking process that requires sealing ingredients in an airtight bag, with very precise temperature control.
Dehydration: Drying ingredients, which intensifies their flavor, aroma, and texture.
Liquid nitrogen: Utilizing the extreme cold temperature of liquid nitrogen to flash freeze ingredients, creating unique textures and flavors.
Enzymes and enzymes-controlled reactions: Enzymes in fruits and vegetables interact with other elements, creating flavors, aromas, and textures that can be utilized in molecular Pastries.
Flavor pairing: A technique that explores the way various chemicals in edible materials correspond with each other.
Sweeteners: Different types of sweeteners beyond sugar that can be used in molecular pastry, such as honey, agave, stevia, and others.
Colors and colors-controlled reactions: The use of natural color in molecular pâtisserie, and how the combination of ingredients can affect the final color of the dish.
Acids and acidity-controlled reactions: The role of acids in molecular pâtisserie, such as citric acid, malic acid, and how the combination of pH and acidity can create unique flavor and aroma in pastries.
Alcohol and spirit controlled reactions: The incorporation of alcohol and spirits in moleculer pastry, elevating the flavors and aroma of the dish.
Foams: Light and airy textures created by incorporating air or another gas into a liquid or semi-solid mixture.
Spheres: Small, round balls of liquid or semi-solid ingredients, often made using the spherification technique, which involves the use of gelling agents.
Gels: Viscous or solid substances created by setting a liquid using a gelling agent, such as agar, pectin, or gelatin.
Emulsions: Mixtures of two or more liquids that do not normally combine, such as oil and water, stabilized using an emulsifier, such as lecithin.
Mousses: Light and fluffy desserts made using whipped cream or egg whites.
Powders: Finely ground ingredients used to add flavor, texture, or color to dishes, often made using freeze-drying or dehydrating techniques.
Crisps: Thin, crunchy sheets or shards made by baking or frying pastry or other ingredients.
Cakes: Sweet, baked goods typically made with flour, sugar, eggs, and butter, often flavored with fruit, chocolate, or other ingredients.
Tarts: Sweet or savory dishes made with a pastry crust and filled with fruit, custard, or other ingredients.
Macarons: Small, colorful cookies made with almond flour and filled with a variety of flavored fillings, such as ganache or buttercream.
"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."