Molecular Gastronomy

Molecular gastronomy

Introduction :

The first thing to know is that this term was born in 1992 when an English teacher of cookery Elisabeth Cawdry Thomas proposed a workshop in which professional cooks could learn about the physics ans chemistry of cooking.

First af all we are gonna discuss about the birth of molecular cuisine.

Secondly about the molecular gastronomy.

And finally about the recipies and some famous chefs.

Body of presentation :

1) Birth of molecular cuisine

Elisabeth was married to a physicist who she met in physics conference in Italy. At that time there was a group of scientist that used to have annual meetings to discuss the physics and chemistry of cooking but there were no chefs involved.

Even though the term sounds sophisticated, the first meeting just covered basic food chemistry involved in traditional preparations. AT the beginning of this meeting, half of them were scientist and the other half were cooks. At that moment, most of the cooks were keptical about the application of the scientists’ research findings in their kitchen.

As the meeting passed, the meeting evolved giving more substance to the molecular gastronomy, more innovative techniques.

The terme molecular gastronomy is used to refer to scientist and cooks. But the term given for the cooks is in fact molecular cooking or modern cooking .

2) Molecular gastronomy

The term molecular gastronomy is commonly used to describe a style of cuisine in which chefs explore culinary possibilities by using tools from the science lab and ingredients from the food industry.

It seeks to investigate and explain the cheminal reasons behond the transformation of ingredients as well as the social artistic and technical coponents of culinary and gastronomic phenomena.

Molecular gastronomy research starst in the kitchen where chefs study how food tastes and behave under different temperatures, pressures and other scientific conditions.

3) The recipies and some famous chefs

Disappearing Transparent Ravioli : by Chef Ferran Adria. There is three different raviolis : one with a raw pine nut praline, one stuffed with roasted pine nut praline, and the third is made with cone oil with roasted pine nut. It is served with a green pine cone infusion to dip the raviolis in.

Vanishing Cones and cylinders : we use an edible film to create a cone or cylinder in which to present the food such as an one-bite salad with micro greens, micro flowers, olive oil caviar and balsamic glaze. It looks like a mini bouquet of flowers.

Wafer-thin Raspberry Caramel crisp recipe : the chef flavor caramel powder with freeze-dried raspberry and sprickle it over an ultra-thin edible film disc.

There is 3 very famous chefs well known around the world for their molecular gastronomy : I can quote Thierry Marx, Ferran Adria and Heston Blumenthal .

Conclusion

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