"Molecular gastronomy is the scientific approach of cuisine from primarily the perspective of chemistry."
Molecular gastronomy relies heavily on the use of modern culinary tools and techniques such as immersion blenders, liquid nitrogen, molecular sieve, and more. It is essential for molecular gastronomy students to learn and master these modern culinary tools and techniques.
Sous Vide Cooking: The technique of cooking food in a water bath, vacuum-sealed in a plastic bag, at a precise temperature for an extended period of time.
Food Additives: Substances added to food to preserve flavor, texture, color, or enhance its nutritional value.
Spherification: The process of turning liquids into small, round spheres using sodium alginate and calcium chloride.
Emulsification: The process of stabilizing two liquids that do not mix well together, such as oil and water.
Foams: A light and fluffy texture created by whipping air into liquids using an immersion blender or whipper.
Gelification: The process of turning liquids into a gel-like consistency using gelling agents such as agar-agar, gelatin, or pectin.
Dehydration: The process of removing water from foods to preserve its texture and flavor.
Liquid Nitrogen: A very cold (-320°F) liquid used to flash freeze foods and create a unique texture.
Distillation: The process of purifying liquids by separating the components through evaporation and condensation.
Molecular Mixology: The use of molecular techniques to create unique cocktails and drinks.
Fermentation: The process of converting sugars into alcohol or acid using yeast or bacteria.
Smoking: The technique of adding a smoky flavor to food by exposing it to smoke from wood chips or herbs.
Infusions: The process of flavoring liquids by steeping herbs, spices, or fruits in them for an extended period of time.
Reverse Spherification: The process of turning liquids with high calcium content into small, round spheres by adding sodium alginate.
Sous Vide Infusion: The technique of adding flavor to food by vacuum-sealing it with aromatics and letting it infuse while cooking sous vide.
Sous Vide Machine: Used to cook sous-vide bags of food in a consistent temperature water bath.
Rotary evaporator: Used for distilling liquids at a low temperature to concentrate flavors.
Dehydrator: Used to dehydrate food to create powder or chips by removing moisture.
Vacuum sealer: Used to seal food in airtight bags for sous vide cooking, storage, and preservation.
Liquid nitrogen: Used to freeze food quickly to create unique textures, such as ice cream.
Thermal blender: Used for blending hot liquids without exposing them to air and thus preserving their flavors.
Whipper: Used to create foams, espumas, and whipped creams from liquids, including savory ingredients.
Smoking gun: Used to infuse food with smoke flavor using compressed smoke.
pH meter: Used to measure the acidity of a dish to adjust the flavors.
Molecular Gastronomy Kits: Pre-packaged kits that include different chemicals to create unique culinary experiences.
"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."