Recently, we have seen, heard and even talked about the concept of molecular gastronomy frequently due to its interesting videos, unusual recipes and complicated production stages. The trend, of which most people who have an interest in gastronomy are aware, has attracted the attention of even those who have nothing to do with the kitchen, largely thanks to social media tools. Molecular gastronomy creates the same hypnotic effect on the person, just like the fantastic dishes of the Japanese, which take hours or even days to prepare and require great delicacy.
The good thing is that molecular gastronomy recipes do not require days of effort. Of course, at this point, it is worth noting that molecular gastronomy, which is a real area of interest, brings together science and cuisine, as the name suggests, and therefore requires special equipment and technical knowledge.
Although molecular gastronomy is a new concept to many, it has a history of nearly 30 years. This interesting branch of gastronomy was first named in 1988 by physicist Nicholas Kurti . Molecular gastronomy, which has started to make progress as a specific area of interest since then, reaches a much wider audience today; Chefs who have mastered only this branch of gastronomy have created restaurants serving only in this field.
Molecular gastronomy, which resembles foods and beverages in strange shapes, colors and forms, which are indispensable in science fiction movies with both its name and description, includes many different techniques and materials.
Contents
Molecular Gastronomy Techniques
Molecular Gastronomy Ingredients
Molecular Gastronomy Education and Content
Molecular Gastronomy Recipes
Molecular Gastronomy Techniques Crushing Nutella, serving beets as spheres, making cakes from water and similar creative recipes are not as easy as they are written, and require different techniques. Here are the techniques used in molecular gastronomy:
Gelling: Gelling , which is one of the most encountered techniques in molecular gastronomy, is used to transform any liquid material into a stable and elastic structure. Although this process is generally applied for desserts in classical gastronomy, gel-like recipes in molecular gastronomy can be salty, bitter or sour other than sweet. One of the most important developments that distinguishes the gelling process from traditional recipes is hydrocolloids. While the gelling process is provided with ingredients such as flour, corn starch and gelatin in traditional recipes, molecules called hydrocolloids are also used in molecular biology to transform liquid substances into gel consistency. Sphering: Sphering, which is one of the techniques that is frequently used in molecular gastronomy and similar to gelling, provides to bring liquid form substances to a gel consistency with a different liquid bath. After the curing process, the outer surface of the hardened material is usually filled with flavored gel. Thus, an intense taste emerges from the spheres that break easily in the mouth. Foods shaped into spheres are called caviar, gnocchi, ravioli or eggs depending on their size. In the technique, which is divided into two as simple curing and reverse curing, simple curing refers to the process in the form of a thin membrane that disperses easily in the mouth, while the expression of reverse curing is used for a process resembling hard candies with a thicker layer. Suspension: The thickening process, which is not a new technique and has been used in the food industry for many years, has entered our kitchens thanks to molecular gastronomy and xanthan gum. The suspension technique is used to thicken the ingredients used in recipes and make them appear suspended in liquids. Thus, you can give the spice, fruit or molecular caviar that you can use in cocktails and similar liquid-weighted recipes to look like they are floating in the air. Emulsification: The process of homogenizing materials that do not mix with each other unless they are subjected to any treatment such as water and oil is called emulsification. Thanks to this method, which is also used in molecular gastronomy, various homogeneous mixtures can be obtained. Ingredients such as eggs, mayonnaise, and ice cream are only a few of the emulsions that have been known and widely used for many years. There are also chemicals used for emulsification in both the industrial food sector and molecular gastronomy. Dusting: Dusting, which is used especially for pulverizing high-fat materials, is a much simpler technique compared to other processes used in molecular gastronomy. What needs to be done for the dusting process is to add the maltodextrin substance to any material containing high oil and mix it until it becomes powder. In order to carry out dusting in solid materials, first of all, the solid must be converted into liquid with a different method. With this technique, it is possible to pulverize many ingredients from bacon to chocolate, from olive oil to peanuts. Freezer Filtration: As the name suggests, freezer filtration technique is used to reach the flavored waters that come out as a result of thawing frozen products in cheesecloth and similar filters. With this method, flavored juices can be obtained from mushrooms and similar foods that can easily turn black and perish, and quite different and delicious recipes can be created.
Molecular Gastronomy Ingredients
Molecular gastronomy includes both technological and chemical materials, as it combines science and cuisine, as well as food, as it requires mastering scientific data and using them effectively. Molecular gastronomy kits are at the forefront of the details that make the work of people interested in this field easier . These sets, which consist of various technological and chemical products and can have different contents, are among the most ideal options for those who want to improve themselves or go further in this branch of gastronomy. Apart from this, those who need more specific materials can purchase tools and chemicals used in molecular gastronomy in separate ways. In this regard, shopping sites and gastronomy-related websites offer many options to their users. You can purchase and use chemicals such as xantham gum, malic acid and calcium lactate for your molecular gastronomy recipes, along with tools such as food-grade syringes, silicone tubes, and sphere molds .
Molecular Gastronomy Education and Content
Although molecular gastronomy is considered a new concept for Turkey, it is a branch of education given in universities, public or private courses, just like in the world. For example: Although the molecular gastronomy department has not yet been opened as an independent department in educational institutions such as Gazi University and Eastern Mediterranean University, laboratories are established for this department, and certificate programs are also organized as a part of advanced cooking in special gastronomy courses. If you are interested in cuisine and science; if you do not have both and you are looking for a novelty for yourself; You can meet molecular gastronomy. Because this fun and attractive side of the kitchen is suitable for almost everyone. Brand new recipes, unusual plate images are of interest to those who love to eat. Molecular gastronomy, which transforms the foods known to many people with small touches, is recommended for those who want to look at food from a very different window. There are many details that will interest you in the molecular gastronomy window that opens to a completely different world for stylish restaurants, world-famous cuisines and those who have their own chef at home. The food, which is considered a work of art, as a product of molecular gastronomy, dazzles the eyes as soon as it is presented. Because it is familiar that every piece on the plate is prepared with care and modern touches. Famous chefs and their students who received this training have left a great mark in the world of gastronomy. Among the world-famous chefs who have made a name for themselves in the field of molecular gastronomy, there are valuable names such as Ferran Adrià, Michel Guérard, Grant Achatz, Michael Carlson, Alex Atala, Andoni Aduriz, Adam Melonas, Wylie Dufresne, Will Goldfarb, Heston Blumenthal and Dennis Maroudas . During molecular gastronomy education, interactive lessons with disciplines such as biology, chemistry and physics are usually taught along with recipes, and more complicated subjects are mentioned compared to traditional gastronomy education. Apart from all these training processes, you can also obtain remarkable information from materials such as molecular gastronomy sets and molecular gastronomy books.
Molecular Gastronomy Recipes Molecular gastronomy recipes “You can easily make it at home.” Although it is too difficult to try, enthusiasts can apply these recipes if they procure specific kits and other materials for this area. E.g:
Liquid olive spheres made with the curing technique and filled with the aroma of sauced olives, Molecular sangria made with suspension technique and filtered fruit particles, Nutella dusting, which is a wonderful gift of the dusting technique, Japanese water cake, which is based on the gelling technique and attracts great attention on the internet with its appearance, is only a few of the creative and interesting molecular gastronomy recipes and can be made by enthusiasts.
