MOLECULAR GASTRONOMY: THE SCIENCE BEHIND CONTEMPORARY COOKING
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It could be argued that we eat with our other senses first before we taste the food, for example; the presentation, the aroma, the temperature and the crispness, and the crackling sound of food. These factors help to boost our appetite when we are eating. The taste is also important, the combination of all these factors is relevant to how we perceive food. and molecular gastronomy is one method that uses science to create a portion of delicious, stunning, and engaging food for all senses. So what is molecular gastronomy?
Molecular gastronomy is the scientific approach to cooking that focuses on the physical and chemical reactions and transformations that takes place during food preparation, cooking, and consumption. Its main concept is to explore the science behind cooking and use that knowledge to create scrumptious food but also stunning and engaging food for all our senses. It uses food's physical and chemical properties to elevate the taste, texture, smell, and visual impact of food overall.
Chefs who practice molecular gastronomy use a wide variety of techniques and ingredients in order to manipulate the physical and chemical properties of food. For example, they might use a gelling agent to create a liquid that solidifies into a sphere, or they might use liquid nitrogen to rapidly freeze an ingredient to create a unique texture. It helps in the making aesthetic side of cooking and also in the taste side of cooking. Molecular Gastronomy is one of the cooking techniques that has become more popular in the current times today.
In conclusion, molecular Gastronomy revolutionized the culinary world by introducing new methods of cooking and ingredients that are new or unusual when it comes to cooking. It is another way to introduce a new way of cooking rather than the traditional way of cooking. And lastly, molecular gastronomy is based on science and it is still a mix of science and the art of cooking that brings an exciting way to further elevate the boundaries of culinary arts and to explore new possibilities inside the kitchen.
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