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Many cooking enthusiasts will agree that preparing delicious food for your family and friends to enjoy is not as simple as serving it up and eating it. Cooking is not only a form of art, but also a type of science that not many people choose to explore. Whether you are a regular in the kitchen or just a beginner, the more you cook the more you will understand that there is a hidden depth to explore and experiment with when it comes to conjuring up even the simplest of meals.
When was Molecular Gastronomy first acknowledged?
Molecular gastronomy was properly identified in 1992 by an Oxford physicist named Nicholas Kurti and the French INRA chemist, Herve This. Herve This was also known as the Father of Molecular Gastronomy.
What is Molecular Gastronomy?
Molecular gastronomy is basically the study of food science that helps us to investigate, explain and make practical use of the transformations that ingredients make whilst cooking, both psychically and chemically. For those food professionals who want to go beyond simply cooking food, this modern style of catering can help you take advantage and make use of the innovative technology that can be created using everyday elements such as heat and smoke.
Are there any other names for it?
This term can also be categorised under many other things including culinary physics, experimental cuisine and food science. Some people, such as Heston Blumenthal, dislike the original name as they feel it makes the food practice sound complicated and daunting.
Where can I learn Molecular Gastronomy?
Many structured workshops about this topic have taken place across the world since the official term was first brought about. These workshops joined together curious scientists and professional cooks to learn more about molecular gastronomy. By working together to explore the science behind traditional cooking methods, the food science workshops have proved to be both beneficial and fascinating. Workshops would cover a range of topics including how to create textures in food, heat in cooking and how food and liquids can interact.
What types of Molecular Gastronomy is there?
There are five types of traditional culinary processes which include emulsification, spherification, gelification, thickening and the final one being surprises.
- Emulsification is the process of two liquids that would usually segregate themselves each other, buy instead blend smoothly together.
- Spherification is a process that can form a range of different sized firm yet flexible spheres.
- Gelification is the process of creating a substance in the form of a rigid gel that can be easily sliced and/or manipulated into shapes.
- Thickening is simply thickening a dish without affecting its natural textures.
- Surprises use edible substances that can be used to add new textures to existing dishes.
Are there any books available about food science?
Incorporating the knowledge of food science into your everyday cooking could not be made simpler with the great choice of books available on the high street today. One book in particular is the A to Z of modern gastronomy which talks the reader through the terminology, the potential of products being used in a range of preparations and everything else they need to know about the science of cooking.
How can I broaden my understanding on food science?
There is a range of molecular apparatus available to help scientists and food professionals to carry out studies and experiments in order to allow them to explore ingredients. Whether the results are used to create fantastic dishes in a top restaurant or used for further testing, people interested in the study of molecular gastronomy can use the apparatus to their advantage.
For molecular gastronomy catering equipment visit: http://www.russums-shop.co.uk/.
IMAGE SOURCE: http://natureinsider.com/2011/03/molecule-r-the-reconstructed-smoothie/