Molecular Gastronomy Explained
In recent times Molecular Gastronomy has became one of top trends in expensive cuisine. A lot of people don't know what is it, and how does it taste, and this blog will help you find everything you need to know about molecular food.
(In the photo above an example of Molecular Gastronomy)
What is it?
Molecular gastronomy focuses on physical and chemical transformations of ingredients that occur in cooking, like water (H2O) transforming into gas state from liquid, or as a normal chef would say "boiling". There is a lot of science behind the technology, and normal people without studying any of this "Food Science" would not be able to produce any of the molecular ingredients.
The cuisine is very recent, and first it was introduced in 1988 in Oxford. To make the food you need to buy expensive equipment like super exact electrical weight, and other science things. Also the molecular food does not focus on how much you eat, but on which tastes you get, and the artistic composition of the plates you consume. (If you are hungry, go to McDonald's)
(In the photo below an example of molecular composition of a dish used in Molecular Gastronomy)
(Fake caviar, which tastes like it, but made out of different chemical components)
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For Molecular Food recipes check out this webpage: http://www.molecularrecipes.com/
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Conclusion
Even though I never tried Molecular Gastronomy, I have learned that Molecular food is not that easy to produce, however some people buy kits and do it at home. It is a very interesting topic, and in the future there will be much more restaurants offering it, however right now it is very hard to find, and if you do manage to do so, it is very expensive, as dishes go around 50$. In the future I will explain more different types of food, and explain it in this blog. For my self I learned that now I want to try this type of food, and say to all the people how it tastes like, because everyone argues about it, but nobody has tried it.
All the images were taken from Wikipedia Commons
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