Tuesday, May 19, 2015

What is the AWESOME-est culinary style right now?


Sure, you've eaten Thai/Israeli fusion. You've had Ethiopian from 6 different restaurants. You order Vietnamese in Vietnamese. You want more. Well, have you heard about "molecular cuisine"? 

History of Molecular Cuisine

There are many branches of food science that study different aspects of food, such as safety, microbiology, preservation, chemistry, engineering and physics. Molecular gastronomy Cuisine is a food of science that seeks to investigate the physical and chemical transformations of ingredients that occur in cooking. also Molecular Cuisine is modern style of cooking, taking advantage of many technical innovations from the scientific disciplines
                         The father of Molecular Gastronomy know as Nicholas Kurti 
This guy is trying to figure out what a pot is!

As a style of cooking

The term of molecular cuisine was originally intended to refer only to the scientific of cooking, though it has been adopted to cooking itself or to describe a style of cuisine. late 1990 and early 2000s started to be used to describe a news style of cooking.
Grant Achatz ( plating a dish at Alinea ) is a world NO, seven and here in state NO,one

Techniques, tools and ingredients

Carbon dioxide source, for adding bubbles and making foams,Foams can also be made with an immersion blender,Liquid nitrogen, for flash freezing and shattering, Ice cream maker, often used to make unusual flavors, including savory, Anti-griddle, for cooling and freezing, Thermal immersion circulator for sous-vide (low temperature cooking), food dehydrator, Maltodextrin- can turn a high-fat liquid into a powder, Sugar substitutes , Enzymes, lecithin, Hydrocolloids such as starch, gelatin, Ect...                Heated bath used for low temperature cooking

Molecular Cuisine start publish day

Professors Evelyn G.Halliday and Isabel T.Nobel in 1943 the University of Chicago press published a book entitled food Chemistry and Cookery, University of Chicago Associate professor of home Economics Evelyn G.Halliday and University of Minnesota Associate professor of Home Economics Isabel T Noble. In the foreword of the 346 page book understanding of the chemical principles which good practices in food preparation and preservation.
                Benjamin Thompson, Count Rumfrod 1753-1814 was one of the early pioneers in the science of food & cooking.  

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