Cool Molecular Gastronomy Techniques, Tools and Ingredients
In molecular gastronomy, various techniques, tools and ingredients are employed to create new innovations. Similar to physics and other sciences, various molecular gastronomy techniques are used to create new and unique organic food brands. Here are cool examples of molecular gastronomy in action.
1. Use of liquid nitrogen
Liquid nitrogen has been used in the preparation of frozen food and desserts. Liquid nitrogen allows for quick cooling, allowing for the formation of smaller ice crystals, which results to smoother textures of desserts such as ice creams and cakes.
2. Molecular mixology
Molecular mixology is the use of various molecular gastronomic techniques to create cocktail drinks such as cocktail balls. Creation of such drinks utilizes various freezing, mixing and preparation methods to create more innovative presentations and giving a newer experience.
3. The concept of umami
Before, the concept of taste was limited to sour, salty, sweet and bitter. However, as the science of molecular gastronomy progresses, delving into the mastering of umami has become a priority. Umami has no direct English meaning but it roughly means savory. More gastronomy enthusiasts are exploring this concept.
Gelification is one of the more popular techniques employed in gastronomy. The properties of macromolecules are exploited in order to create these small gels, which may vary in textures.
Greatly associated with modern cooking methods, foams utilize air bubbles in order to create a certain structure trapping these bubbles. Foam has greatly evolved with it becoming a new cooking technique. Foams can enhance flavors as well of different food products.
One of the most important molecular gastronomy tools is the whip, which helps create foams and other structures like emulsifications and special sauces. These whips can be bought in kits and in line with innovation are usually ergonomically designed.
7. Various methods of cooking eggs
Eggs are some of the favorite ingredients used in molecular gastronomy. Depending on the method employed in cooking the egg, the outcome may vary greatly as well as the textures and the taste. Eggs can be foamed or added to different products in order to further explore the science of this simple ingredient.
8. Flavor pairing
One of the main foundations of molecular gastronomy is the pairing of unusual ingredients and using these ingredients unconventionally. An example is mixing coffee with carrots in order to create unique desserts.
9. Cooking through smoking
One of the techniques employed in molecular gastronomy is the use of hand held smokers in order to aromatize wood smoke in preparation of food. In this method, butter can be smoked along with vinegar in order to create a unique jelly.
10. Emulsification techniques
In doing emulsification, certain molecular gastronomy ingredients may be used like soy lecithin and glycerin flakes. Use of such ingredients result in unique cuisine.