Molecular Gastronomy

Tools

What is Molecular Gastronomy?

Molecular gastronomy is the science of cooking. It focuses on the reactions of ingredients and chemicals when cooking. It’s a fantastic combination of chemistry and cooking classes.

What can you do with Molecular Gastronomy?

Molecular Gastronomy is used by famous chefs, think Heston Blumenthal and home cooks alike.  Using tubes, syringes and precision measuring you can create:

  • noodles from any liquid e.g. curry sauce chocolate ganache or fruit puree
  • sand from food products with a fat content e.g. chorizo oil, peanut butter or Nutella
  • encasing a liquid into a solid shell, e.g. cocktail spheres
  • turning a liquid into a solid e.g. solid soup or smoothies

These are just a few of possibilities that you can create when mixing science and food with molecular gastronomy.

Cocktail sphere

What could you do at home?

Spherification, or the process of encasing a liquid in a solid sphere is an example of molecular gastronomy. To do this you need a high calcium content in your liquid and a sodium alginate bath. Do not fear if your liquid does not have a naturally high calcium content as you add  calcium lactate gluconate. The liquid becomes encased in a jelly-like outer. This works well for cocktails, giving you a fantastic pop in your mouth as it is consumed.

Tools 2

Measuring a cocktail sphere

Making the perfect sphere

Custom flavoured noodles, imagine making chocolate noodles, fruit noodles or green curry noodles! All you need is some simply noodle powder, a syringe and some small plastic tubing. It works by placing the simply noodle powder in a liquid above 85c, filling the syringe with the liquid inserting it into the tubing and placing it into an ice water bath, rinse the syringe out fill it with water and flush the noodle out of the tube with water.

Making noodles

Chilling in an ice water bath

using water to push out the noodles

OOOH noodles

Prawns with thai green curry noodles

Flavoured soil; imagine serving the chocolate noodles with peanut butter and Nutella soil or prawns on a chilli chorizo soil. Mixing half Maltodextrin and half your choice of fat stir to incorporate, push the mix through a sieve to create a sand.

Chorizio sand

Scallop with chorizio sand

Are you interested in doing some molecular gastronomy at home or for your next dinner party, watch this space for more molecular gastronomy cooking and some recipes!

For molecular gastronomy products contact Brian via Under Ground Gourmet www.undergroundgourmet.com.au

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