The food culture, which has existed since the existence of humanity, is no longer a basic need and sails to new worlds. Since prehistoric times, we have been consuming food only for satiation. But today, food is a means to meet not only our needs but also our wants. The desire to experience different experiences and to develop continuously has brought us to a different point in gastronomy. Let’s examine together what molecular gastronomy is, which offers exciting experiences and different visuals while eating.
What is Molecular Gastronomy?
Molecular gastronomy, as the name suggests, is a combination of science and gastronomy. It is the most modern form of food science that follows the physical and chemical changes that occur during the preparation of foods. In addition to this, we can also say that creating an unusual, functional, artistic and delicious meal with different materials for molecular gastronomy.
Molecular gastronomy was first described in 1988 by physicist Nicholas Kurti and chemist Hervé This. It has also been called by different names over time: Techno cuisine, Progressive cuisine and Avant-garde cuisine. There are many chefs specializing in this field, which cooks with different tools and different techniques. Some of them are Michel Guerard, Ferran Adria, Alex Atala, Andoni Aduriz, Grant Achatz, Michael Carlson.
Examples from Molecular Gastronomy Applications
1- Globalizing Liquids
Food materials can be made into a liquid or puree to form a spherical shape. After the globules consumed in this way explode in the mouth, they disperse in the mouth in a fluid state and taste is taken.
2- Intense Aromas
Unusual flavoring techniques can be used, such as serving the shrimp on warm natural vanilla pods.
3- Liquid Nitrogen
This method is used to freeze food and drink immediately, creating steam, fog and impressive clouds when exposed to air. This method is mostly used in making quick ice cream and in various visual presentations.
4- Unusual Temperature
In this application, foods that should normally be served cold are frozen, and foods that are expected to be consumed cold are served hot.
5- Foam Technique
It is the process of foaming the water of any product with various additives by foaming machine or in another way.
6- Sous Vide Technique
It is defined as a cooking technology in which foods are cooked in vacuumed plastic bags and at low temperatures for a long time by applying the desired temperature. Especially Michelin starred chefs offer very different products by keeping the temperature at the desired level by using the sous vide technique.
COMERT, M., The Consept of Molecular Gastronomy, 2016