Molecular Gastronomy

by uchi-meshi
molecular gastronomy techniques

The term “molecular gastronomy”, coined by the French scientist Hervé This in the 1980s, aims to explain the changes in ingredients at many stages of cooking and the rationale behind the chemical reactions that cause these changes. Molecular gastronomy is becoming more and more famous with Ferran Adria, the chef of El Bulli, who was chosen as the best chef in the world over time.

On the basis of molecular cuisine lies the perception of fascination by taking the person to a completely different world beyond the imagination. It aims to enjoy the moment while experiencing the flavors where the possibilities are limitless in curiosity. In this way, it drags the person far beyond the usual eating habits.

In molecular gastronomy, you have to forget a lot of things known as cuisine! There are no pans, pots and stoves that we are accustomed to in the kitchen. Scientific methods draw attention instead of traditional cooking methods. Since this trend brings science and cuisine together, it requires special equipment and technical knowledge.

Molecular gastronomy with its Engaging Techniques

By choosing natural chemicals, you go through some special processes such as gelling, curing, emulsification, suspension, dusting, and freeze-filtering, and you use test tubes, petri dishes, and glass funnels instead of pots and pans. As a result, if it is not consumed within a certain time, you get dishes that disappear and desserts that can fly. Isn’t it interesting?

molecular gastronomy techniques

Other Areas of Molecular Gastronomy

* How the ingredients change due to different cooking methods,
* How cooking techniques affect the flavor and shape of foodstuffs,
* Why we like some foods and why we dislike others,
* How our brain interprets the signals it receives from all the senses in order to understand the taste of the food we consume,
* How the personal taste and taste sensation occurs,
* How different flavors and textures can be created with tried brand new cooking techniques,
* How and in what way many detailed items such as location, our psychology or how the food is presented affect our perception of taste.

Prof. Hervé, the Father of Molecular gastronomy, was in Turkey as the guest of Özyeğin University!

The new generation molecular gastronomy techniques were shared with the industry’s leading names, students and members of the press in an event called “Cooking Notes to Notes”, which was held as part of Özyeğin University’s 10th anniversary events. The special gastroshow presented by Hervé This for the guests attending the event also left its mark on the day.

Prof. Hervé This emphasized that the scientific discipline defined as molecular gastronomy is increasing in many universities around the world. Hervé This continued his speech by stating that more and more laboratories and teams in the world are embarking on a journey of discovery in the different mechanisms of the kitchen phenomenon, fed by chemistry, physics and biology.

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