The molecular cuisine has revolutionized the world of gastronomy, combining culinary arts with the scientific principles to create dishes that not only awaken the senses, but they also challenge traditional expectations about what may be the food. In this article, we will explore science in the kitchenthe principles that underlie the molecular cuisine and how these processes contribute to the creation of innovative dishes you are marking a before and an after in the world of gastronomy global.
What is Molecular gastronomy?
The molecular cuisine is a branch of cuisine that uses scientific principles to transform ingredients in unusual ways. Using techniques of the science of food, the chefs manage to create textures, flavors, and presentations that would not be possible with traditional methods. Although the science in the kitchen it has existed since humans began to cook, the kitchen of molecular and this was consolidated in the 1990s, thanks to the pioneering work of chefs as Ferran Adrià and Hervé This.
This discipline not only seeks to improve the dining experience, but also based on a deep understanding of the chemistry, physics, and biology of the ingredients. Thanks to this knowledge, the chefs manage to manipulate the molecular structure of food, transforming basic ingredients into real works of edible art.
Main Techniques of Molecular Cuisine
There are several fundamental techniques that define the molecular cuisine, each of which has as objective to modify the structure of the ingredients for stunning results. Below, we detail some of the more popular ones:
Spherification
The Spherification it is one of the techniques that are most emblematic of molecular cuisine. Is to create spheres of liquid which, when bitten, they release an intense flavor. This process is carried out using alginate and calcium, which react to form a thin film around a liquid, creating a gelatinous texture and transparent. The chefs can esferificar liquids such as juices, broths, or even wine, which gives as a result an explosion of flavor in every bite.
Foams and Air
The foams and preparations air are other common technique in molecular cuisine. Through the use of siphons, it incorporates air into a mixture, creating a light texture and volatile. These foams can be sweet or savory, and are ideal to give a fluffy texture to dishes, as well as to enhance the flavors. The siphons work with gas (usually carbon dioxide or nitrogen), which allows for a quick transformation of the ingredients.
Low Temperature cooking
The low temperature cooking or sous-vide it is a technique that involves cooking the food at controlled temperatures and constant hot water. This process preserves the moisture of the ingredients, ensuring a perfect texture and a flavor concentrate. Low temperature cooking allows food to retain their nutrients and natural flavors, resulting in dishes more tasty and juicy.
Gelation
The gelation consists in transforming liquid into gels, allowing you to create unusual textures and innovative. Using agents such as agar-agar or gelatin, the chefs can create a variety of gels that can be used in multiple presentations. This technique is used to make purees, soups, or even gelatin desserts with a consistency that ranges from a liquid to a firm.
Use of Liquid Nitrogen
The liquid nitrogen it is a tool that allows for instant changes of temperature, which gives rise to visual effects impressive, as the creation of clouds of vapor when it is poured over a hot meal. This technique is used to freeze rapidly ingredients, which allows crunchy texture and frost, and also to generate an atmosphere of awe in the diner.
The Benefits of Science in the Kitchen
The incorporation of science in the kitchen not only improves the aesthetics and creativity of the dishes, but also has practical benefits for both the chefs as for diners. Among the main benefits of molecular cuisine, we can highlight the following:
Precision in the Kitchen
One of the most prominent features of the molecular cuisine is its accuracy. The scientific techniques allow the chefs to accurately control the temperature, the texture and the presentation of the dishes. This results in a constant level of quality in the preparation of the food, something fundamental to the haute cuisine. The precision also makes it easy replicability of the dishes, which is essential in high-end restaurants.
New Textures and Flavors
The ability to create new textures and the combinations of flavors is another of the great advantages of molecular cuisine. Thanks to techniques such as esferificación, gelation or foams, the chefs can offer to the guests sensory experiences are completely new. In addition, these methods allow you to highlight flavors that would not be perceived by traditional techniques, increasing the complexity and taste of the dishes.
Greater Control Nutritional
Through science in the kitchen, it is possible to offer dishes that are healthy without sacrificing flavor. The molecular cuisine allows to preserve the nutrients of the ingredients, since many of the techniques used involve cooking times of rapid or controlled temperatures that minimize the loss of vitamins and minerals. Also, some techniques, such as low temperature cooking, allow to reduce the use of fats, resulting in preparations lighter.
Innovation and Creativity
In today's world, innovation is the key to stand out in the competitive food industry. Molecular cuisine encourages creativity, allowing the chefs to experiment with new ingredients, combinations and presentations. The ability to transform a dish conventional in an innovative experience is what has allowed the molecular cuisine to position itself as one of the latest trends striking the last few years.
Innovative dishes of Molecular Cuisine
Some of the innovative dishes that have been popularized thanks to the molecular cuisine include:
- Olive Oil Caviar: An example of esferificación transforming the olive oil in small spheres that burst in the mouth, releasing its flavor in a unique way.
- Ice cream Instant of Nitrogen: A cream that is created in seconds using the liquid nitrogen, providing a smooth and creamy texture.
- Foam Mojito- An example of a foam carrier, where you create a texture, light and airy on the classic cocktail, mojito, ideal to be served as an appetizer innovative.
- Gels of Fruits: Using techniques of gelation, it is possible to create fruit purees with textures that vary from liquid to firm, providing a new dimension to desserts.
The Future of Molecular Cuisine
The future of the molecular cuisine it is promising and is in constant evolution. As scientific advances continue opening up new possibilities, the chefs will continue to explore innovative ways of handling food. With the growing demand of dining experiences unique molecular cuisine not only will continue to surprise the guests, but also will continue to transform the way we understand the cuisine.
The potential of molecular cuisine is also opening the doors to a more sustainable future. Techniques such as cooking at low temperature may contribute to the reduction of food waste, while the use of local ingredients and sustainable would be a key part of this evolution of cuisine.
Conclusion
The molecular cuisine has brought about a real revolution in the world of gastronomy, merging the science in the kitchen with the creativity to give rise to innovative dishes defying the limits of what is possible. As more chefs adopt these techniques, we can expect to see a greater variety of amazing dishes and dining experiences that are increasingly complex.
In summary, the molecular cuisine is a discipline that continues to evolve, leading to the cuisine to new horizons, offering diners sensory experiences are unmatched. The perfect combination of science and art continues to transform the dishes more simple in extraordinary creations, paving the way towards the future of haute cuisine.
