Cocktail in ice spheres, Caviar made of olive oil, disappearing transparent raviolis….Sound cool?These are all examples of molecular gastronomy…

Molecular gastronomy

What is Molecular Gastronomy?The word “gastronomy” has described the art of selecting,

preparing, serving and enjoying fine food.In 1989, Nicholas Kurti and Hervé decided to intentionally emphasize the scientific elements of cooking by coining the term “molecular and physical gastronomy”. Molecules obey processes that describe the behaviour of all solids, liquids and gases. Suddenly, the art of selecting, preparing, serving and enjoying fine food became the science of doing so.

When people hear the word “molecular gastronomy” they often mistekenly view it as unhealthy, synthetic and unnatural…The truth is that the “chemicals” used in molecular gastronomy are all of biological origins (marine, plant, animal…)The science lab equipment used just helps modern gastronomy cooks to do simple things like manteining the temperature constant, cooling food at low temperatures (liquid nitrogen) or extract flavor from food.

Is it safe?

Some examples…Have you ever looked at rock candy and wondered how it's made? Rock candy is actually a collection of large sugar crystals that are "grown" from a sugar-water solution.So how do the molecules of a substance get together to form a crystal? This happens when a solution is saturated, when the liquid holds as much of the compound dissolved in it as possible.

Want to try some molecular gastronomy? Let’s cook a five minute amazing ice cream. All you need is a little liquid nitrogen (-196°C), some creamy ingredients, and an appetite for exploring the science of food. The secret to the creamy ice cream is all in the rapid freezing of the mixture. The liquid nitrogen gives the ice cream its creamy consistency. According to food science experts, rapid freezing preserves the nutrients in food .The faster you freeze, the less you destroy.

How do I get started?