Popular Molecular Gastronomy Recipes
Molecular gastronomy has been in existence for a long time but it has just been lately that more people are delving into such a curious science due to the easy availability of the various tools needed in order to create unique recipes that are said to be innovations of molecular gastronomy. Here are a few molecular gastronomy recipes which you can follow in order to start your adventure in this very interesting field of molecular gastronomy.
In smoked beer, smoke is infused with beer using a handheld smoking device. Smoking helps enhance the flavor. This method can be done using different brands of beers. The flavor of the beer can further be enhanced by choosing different kinds of wood chips. To prepare such a drink, beer is placed in a glass and then smoke is infused using a gun which is kept at the top. After smoking, the glass is agitated slightly to further infuse the flavor of the smoke to the beer.
Eggs are some of the favorite molecular gastronomy ingredients as it is a cheap resource and allows for great flexibility. Eggs can be foamed and added to various infusions to create new flavors and textures. In order to create egg foam with a flavor infusion such as chive, eggs are foamed using a blender or a gourmet whip. This is then cooked in a unique way called a bain-marie where no direct contact to flame is done. The infusion is then added in order to add flavor.
Cocktail spheres are a popular molecular gastronomy recipe wherein a drink is flash frozen to create unique textures and surprising presentations. In order to create a cocktail sphere you can use various techniques and choose a variety of flavors. Create your favorite cocktail as you would and then put this in a spherical mold. Freeze this using a conventional freezer or be more adventurous and use liquid nitrogen to create new textures. This would result to a unique spherical cocktail which would be popular among friends.
Hot ice cream
Molecular gastronomy remains popular due to the variety of techniques that can be used in creating desserts such as ice creams and cakes. One popular molecular gastronomy ice cream varieties is the hot ice cream. The result of such an ice cream has the texture of pudding but the taste of real ice cream. To create such a dessert, preparation is similar to creating an ice cream. However, after freezing the ice cream mixture, this is then scooped and the ingredients are poached in boiling water. The result looks like an ice cream scoop with a solid outer portion. This can then be served alone or with additional crisps to add more texture and flavor to the dessert.