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MOLECULARGASTRONOMYCompiled by Charles Kang

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What is molecul ar ga str onomy?

} a discipline used by scientists and culinary

related professionals.} It is the study of the chemical and physical

process that occurs while cooking to seedifferent outcomes with different components.

} Seeks to find and discover the chemical reasonswhy ingredients transform.

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Essen t ia l Ques t ion #1

What ar e diffe r en t wa ys molecul ar ga str onomy is used?

} Scientists use this method of research to learnmore about how exactly some recipe will work and not work.

} To go through trial and error to see how tomake something work out perfectly.

} To learn the chemical compounds and make-up

of foods.} To observe what ingredients match and do not

work well at all together

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Key PeopleHerv ThisA French chemist focusing on moleculargastronomy.

Tried making a souffl and failed, hewanted to find out why that happened andget the perfect souffl.In the 1980 s, he coined the term

Molecular Gastronomy

He began to devise recipes that wereaccurate and could produce a viableoutcome.

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Nich ola s Ku rt i

Joined This to further research and learn about the concept on molecular

Gastronomy.

Not many people seemed interested at first.

Later on, people began to realize all the things you could do knowing about molecular gastronomy and make amazing creations.

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Essen t ia l Ques t ion #2

How is molecul ar ga str onomy usedin th e culin ar y field?

} Chefs use this method of cooking to createinnovative food that is appealing to the eye andtastes nothing like it looks like.

} An entire meal could consist of a foam that tastes like chicken and a frozen cooked pancake.

} Gives chefs the chance to be extremely creative

and make something that has never been donebefore.

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Essen t ia l Ques t ion #2Con t.

} There is much to learn from the concept of molecular gastronomy.

} Nowadays, food is getting even more simple andbecoming something that is more of an artwork than food, for chefs to showoff theirmasterpieces.

} There are still many undiscovered methods onthe topic of MG

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Exa mples

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Tools!} CO2}

Liquid Nitrogen} Food dehydrators} Centrifuge} Enzymes

} Sphereification

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Essen t ia l Ques t ion #3How is MG r el at ed t o c h emis tr y?

} MG is the science of cooking, so it already plays arole with chemistry.

} Scientists and chefs alike need to understand thechemical makeup of their ingredients to fully takeadvantage of how a recipe will turn out.

} This s souffl theory.

} Cooking an egg at 30 C is much different than at 35 C, it makes a big difference in flavor and texture.

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Th is s Souffl T h eo r y.

} Many amateurs failed to have the souffl riseproperly so he said to heat it from the bottom upbecause evaporating water pushes the other parts of the mixture upward.

} He also said to whip the egg whites as much aspossible for maximum depth

} A souffl is based on a thick, sticky consistency

between a solid and a liquid.} The more bubbles in a mixture the higher the souffl

would rise.

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Sph e r eific at ion} One of the major methods used in MG} The culinary process in which you shape a

liquid into spheres resembling caviar.} Developed by the MG genius Ferran Adria.} Depends on the calcium content of the liquid, if

none then a gelling agent called sodium alginate

is used.} It is then dropped into a solution of calcium

chloride or calcium carbonate.

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Liquid Ni tr ogen} A very prominent use in MG, it is used to flash freeze

and type of food.} At a constant temp of -196 C} It gives a dense nitrogen fog that gives better

appearance.} This can be dangerous to open skin!} Used to make a sorbet, ice cream, or other foods

quickly and losing minimum freshness.} http://www.youtube.com/watch?v=85uaPhTMaN4

&feature=related

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Ch emic a ls in you r kit ch en!} A kitchen is basically a science lab, all

ingredients are made up of chemicalcompounds.

} Types of chemicals?} Salt, sugars, oils and fats, proteins, and starches.

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Sa lt} An original food additive, used in almost every

single dish to add flavor.} The charge in sodium and chloride ions in

various doughs and meringues(whipped creamtype) help bind protein molecules.

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Sugar s} Made of 6 carbon atoms joined in a ring with

hydrogen and oxygen atoms.} Sucrose is the most common, consists of two

sugar rings joined together.} Fructose is the natural sugar found in all fruit.} Sugar molecules can link proteins together,

making it easier to thicken egg whites.

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Oils a nd F at s} They give a rich, creamy, feel in the mouth.}

Fried foods is where chemical reactions occurand browned flavors are experienced.} Oils and fats are in the same group of molecules,

they have 3 chains of carbon with 2 hydrogenatoms attached to MOST carbons. The longerthe chain is the higher the BP will be.

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Star ch es} A main food group, they are large molecules

made by joining several sugar rings.} Potatoes are an excellent source of starch, they

are used to thicken solutions or mixtures that are too diluted or thin.

} Granules of starch can absorb 100 times theirown volume of water, making them amazingthickeners.