Molecular Gastronomy...say what?
Sun/October/2007 10:51 AM
A little discussion on the topic along with a great
link to an article about "the best Chef in the World"
By the way, Visions Bethesda will be opening "soft" next Friday, November 2!
Lastly, please sign up for updates on www.visionsbethesda.com
Thanks, Chef Tony
By the way, Visions Bethesda will be opening "soft" next Friday, November 2!
Lastly, please sign up for updates on www.visionsbethesda.com
Thanks, Chef Tony
Whether or not
you have heard of the term "molecular gastronomy", it
is solidly an element in todays high end restaurants.
As I am prone to do, I'll take a moment and give you
the laymans description of what it means, and what it
means to your dining future.
In my mind, molecular gastronomy is the use of very modern, high tech methods including nitrous oxide, chemical baths, combinations during service to create flavor combinations, textures and colors that make new and interesting dining possibilities. Many of these creations are designed into very small "courses" often served on tasting spoons, and tasted in particular order or method, so that the end result is something completely different. Some examples from an article I'll link to include
a glass of pine tree water, or perhaps a margarita that is served in a block of carved ice containing shards of frozen cocktail with a blob of olive-flavoured foam. With stately pace, the dishes appear, small tapas-sized portions of green pepper nougat, or a single egg yolk cased in caramel, cherries dipped in what appears to be white chocolate but is actually ham fat. Many of the courses are designed to be consumed in a single mouthful, or slurp. Some are composite dishes are served with instructions from the waiter: eat the scampi, while sniffing this piece of rosemary. Slivers of tuna that have been dried and cured using the same method as jamon iberico are eaten with specially crafted tweezers tailor-made for the dish by an in-house industrial designer. Then there'll be a plate of spaghetti formed from Parmesan cheese and popcorn foam accompanied by a caramelised ball of liquid pumpkin, a small grilled fish swaddled in white candy floss, apple-flavoured "caviar" served in a Beluga tin, coffee and lychee marbles floating in chocolate soup. Ingredients might be utterly transformed by unexpected colour, texture and temperature, but they can be quite humble
I think that no matter if this kind of eating or more correctly maybe "experiencing" food like this appeals to you, the ideas behind it will extend themselves into many types of restaurants. The beginning of it that I heard of was when Ferran Adria started creating his "foams" which were basically whipped up foam from all kinds of savory ingredients. That foam was almost a garnish on various dishes that just added a flavor ingredient that was unexpected.
Check out this article about Ferran Adria...there are many others that are doing cool things, try YouTube here for some cool videos and send me feedback on what you think
In my mind, molecular gastronomy is the use of very modern, high tech methods including nitrous oxide, chemical baths, combinations during service to create flavor combinations, textures and colors that make new and interesting dining possibilities. Many of these creations are designed into very small "courses" often served on tasting spoons, and tasted in particular order or method, so that the end result is something completely different. Some examples from an article I'll link to include
a glass of pine tree water, or perhaps a margarita that is served in a block of carved ice containing shards of frozen cocktail with a blob of olive-flavoured foam. With stately pace, the dishes appear, small tapas-sized portions of green pepper nougat, or a single egg yolk cased in caramel, cherries dipped in what appears to be white chocolate but is actually ham fat. Many of the courses are designed to be consumed in a single mouthful, or slurp. Some are composite dishes are served with instructions from the waiter: eat the scampi, while sniffing this piece of rosemary. Slivers of tuna that have been dried and cured using the same method as jamon iberico are eaten with specially crafted tweezers tailor-made for the dish by an in-house industrial designer. Then there'll be a plate of spaghetti formed from Parmesan cheese and popcorn foam accompanied by a caramelised ball of liquid pumpkin, a small grilled fish swaddled in white candy floss, apple-flavoured "caviar" served in a Beluga tin, coffee and lychee marbles floating in chocolate soup. Ingredients might be utterly transformed by unexpected colour, texture and temperature, but they can be quite humble
I think that no matter if this kind of eating or more correctly maybe "experiencing" food like this appeals to you, the ideas behind it will extend themselves into many types of restaurants. The beginning of it that I heard of was when Ferran Adria started creating his "foams" which were basically whipped up foam from all kinds of savory ingredients. That foam was almost a garnish on various dishes that just added a flavor ingredient that was unexpected.
Check out this article about Ferran Adria...there are many others that are doing cool things, try YouTube here for some cool videos and send me feedback on what you think