Molecular gastronomy

MOLECULAR GASTRONOMY Màrius Tarrés Esther Gorrea 17th of March

INTRODUCTION, precursors The discipline of food science has existed for many years  Back to 18th century ,[object Object],Brillat-Savarin  1825 – Physiology of Taste Professor Belle Lowe Sir Benjamin Thompson, Count Rumford (1753 - 1814) was one of the early pioneers in the science of food & cooking  1932 Experimental Cookery: From The Chemical And Physical Standpoint Ex. : The Factors Affecting The Viscosity Of Cream And Ice Cream Professors Evelyn G. Halliday and Isabel T. Noble  1943 Food Chemistry and Cookery “The main purpose of this book is to give an understanding of the chemical principles upon which good practices in food preparation and preservation are based”

INTRODUCTION ,[object Object],Discipline practiced by scientists and food professionals that studies the physical and chemical processes that occur while cooking ,[object Object], 1992 Hungarian physicist (Nicolas Kurti) and a French physical chemist (Hervé This) ,[object Object], Creation of a formal discipline I think it is a sad reflection on our civilization that while we can and do measure the temperature in the atmosphere of Venus we do not know what goes on inside our soufflés —Nicholas Kurti

Molecular gastronomy ,[object Object], Many chefs: Grant Achatz, Ferran Adrià, Jose Andres, Sat Bains, Richard Blais, Marcel Vigneron, Heston Blumenthal, Sean Brock, Homaro Cantu, Michael Carlson, Wylie Dufresne,Pierre Gagnaire, Will Goldfarb, Adam Melonas, Randy Rucker, Kevin Sousa, Sean Wilkinson, and Laurent Gras. ,[object Object], 1- Model «culinary definitions» 2- Collect and test «culinary precisions» 3- Explore (scientifically) the artistic component of cooking 4- Explore (scientifically) social phenomena linked to cooking Basic role: Bridging the gap between culinary art and science

Myths debunked ,[object Object]

Searing meat seals in the juices

The cooking time for roast meat depends on the weight

When cooking meat stock you must start with cold water (while false, most cooks who use tap water avoid hot water, because hot water pipes may or may not have minor mineral deposits, which give an unpleasant flavor),[object Object]

Liquid nitrogen (-196ºC) flash freezing and shattering

Maltodextrin can turn a high-fat liquid into a powder

Lecithin  emulsifier and non-stick agent

Hydrocolloids  thickening agents, gelling agents, emulsifying agents, and stabilizers, sometimes needed for foams

Spherification  a caviar-like effect

Molecular gastronomy

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Molecular gastronomy