You may have heard of the term molecular gastronomy if you regularly watch cooking shows. You may remember seeing food that resembles tiny bubbles, fluffy clouds, dust, or fractured ice. This type of experimentation with food presentation is referred to as molecular gastronomy.
The phrase molecular gastronomy is easily misunderstood because its concept has not been fully defined. Is there a branch of science that investigates how food changes during cooking? Or is the style of cooking that aims to generate new recipes by incorporating innovative and complicated science techniques?
What Is The Definition Of Molecular Gastronomy?
To begin with, molecular gastronomy taught by cooking courses in Bangalore is focused on understanding and manipulating the different physical and chemical changes in food. However, it says nothing innovative or intriguing. Cooking is focused on changing the physical and chemical properties of food.
The most popular means of changing food’s physical and chemical composition is heating. When an egg is fried, the albumin and the yolk proteins undergo modifications. The most notable of these modifications is protein coagulation. This occurs at different temperatures in the yolk and the albumin, respectively.
However, when you focus on molecular gastronomy, you notice that this branch of cooking takes a different approach. This cooking style focuses on the extrapolation of the science underlying the process of cooking.
Molecular Cooking Examples
The Following Are Some Examples Of Molecular Gastronomy:
- The creation of foams by adding gas, like pureed foods, to CO2.
- The use of maltodextrin to turn a high-fat item into a powder-like consistency, such as olive oil, Nutella, or even bacon;
- Rather than cooking the food, liquid nitrogen is used to freeze it;
- Hydrocolloids (like gelatins, starches, and gums) can transform foods into a gel-like consistency. The gel is then pushed through different tubes to make “noodles.”
- Spherification is the process of transforming liquids into microscopic spheres. These spheres resemble caviar. This is done using sodium alginate. Sodium alginate is a brown algae product.
- Other developments in molecular gastronomy include novel presentation techniques such as vaporizing fragrant components, delivering a dish with many aromatic vapors, and injecting meals with different fillings, sauces, and marinades.
Molecular Gastronomy Application At Home
The enzyme invertase is responsible for fondant candies, candy making, creme eggs, etc. Invertase divides the sucrose (i.e., conventional table sugar) into its primary glucose and fructose components to form “inverted sugar.” Invertase is available as liquid or powder that dissolves in water.
To make an essential fluid gel, purée arugula with some water, then add some agar-agar powder, an algae-derived thickening agent, and allow it to come to a boil. The thickened mush is sucked into a vast syringe and injected into a tube. The thickened puree present inside the tube is then refrigerated for some minutes before extruding out as a long, green noodle.
The Bangalore culinary academy fees structure may rise a little due to the involvement of the molecular gastronomy course, but it is worth it.