Cooking - one of the first art known to man. But for many centuries, and even millennia, people in the preparation of food is based only on the experience - and the experience of its ancestors. Only in the XX century to help home cooks have come scientists who have proposed new cooking techniques and surprising combinations of products. Thus was born molecular gastronomy - a surprising phenomenon of the last decades.

Start

The concept of molecular gastronomy appeared relatively recently, the term began to be used at the end of the twentieth century to refer to the scientific sector, dealing with the study of physical and chemical processes that occur while cooking. For many centuries, people have been cooking without even thinking how those or other manipulation with products affect their taste.

Why from the same ingredients, you can prepare an exquisite delicacy, but you can hopelessly spoil the dish? The answer to this science could not give, but have the support of a centuries-old experience. Empirically it has been found ideal proportions and optimal combinations of food, but the scientific basis for these investigations could not fail.

Prominent chefs cook usual, brilliant chefs and ordinary housewives used culinary techniques, time-tested, without hesitation, to which laws these techniques are based. The simplest example - burgers Cutlets: a variety of national cuisines . The technology of their preparation includes, seemingly quite contradictory actions: first the bread is dried, then soaked, and then squeeze. But if we neglect any of these operations, the finished dish will turn out tasteless. Why is this happening?

According to one of the founders of molecular gastronomy Nicholas Kurti, trouble terrestrial civilization is that people are able to measure the temperature of the atmosphere of Venus, but do not understand what is happening inside the souffle at their desks. That is the question and answer is intended to molecular cuisine.

Science and art

Molecular cuisine could not interest the chefs who have been actively applied scientific discoveries into practice. Today, when it comes to molecular gastronomy, they are usually not so much about the discoveries of scientists, many of the works of the chefs who use the new high technology for the preparation of the old, familiar to all dishes.

Discovery physicists and chemists help create unimaginable before meals, and taste of the old change beyond recognition. Not surprisingly, the molecular gastronomy has become a fixture gourmet cuisine. For the preparation of some experimental dishes you need special equipment, which seems more appropriate in a chemistry lab than in a restaurant kitchen. Other dishes are prepared by traditional methods, but from unexpected (sometimes shockingly unexpected) combinations of products.

In any case, the wonderful taste, texture unusual, unexpected texture, aroma and incredible original design of experimental cooking dishes are impressive. For the average person going to the restaurant molecular cuisine - not just a meal, and a spectacular show.

Sometimes it is not so easy is to guess what is on the plate: hot appetizer Low calorie snacks , Soup or maybe a dessert? Molecular cuisine is surprising, amazing, shocking. Interestingly, this high-tech product in common with the ancient Chinese cuisine. Cooks Chinese mandarins also sought primarily to impress rather than to satiate their masters. Higher chic among Chinese chefs prepare a meal because it was believed that no one could guess, from which it is made. Products soaked, marinated, breaded and repulsed, giving them a new and unusual flavors before, consistency, and even taste.

In contrast, the Chinese cooks who acted on a whim, or guided by ancient texts and modern molecular gastronomy fans based on scientific data. The result is unexpected dishes.

Molecular opening

Which product is best to combine the cocoa, to get the most harmonious taste? It would seem that the answer is obvious: sugar, milk, cream, maybe, nuts or raisins - in short, the traditional, time-tested combination. And experts in molecular gastronomy give an unexpected answer: because the molecules of cocoa are very close in structure to molecules cauliflower Cauliflower: Queen vegetable table , A combination of these products will be optimal.

And this is not the only example. List of harmonious combinations, based on the similarity of molecules, can continue strawberry combined with hot pepper, garlic, coffee, and white chocolate - with black caviar. Suddenly, strangely, even nauseating? But the chef has tried new recipes and tasters, according to rumors, were delighted.

Often, the taste depends not only and not so much on the combination product, but on the correct proportions. Changing the traditional recipe allows you to make amazing discoveries. For example, the Frenchman Hervé in the course of their experiments found that the addition of egg white when whipping small amounts of water increases the volume of the foam several times.

High technology in the home kitchen

Almost all the dishes of molecular gastronomy difficult to produce, and their production requires special equipment. However, some discoveries of scientists may well be applied during cooking dinner at home. But some development is already used extensively. For example, the same Nicholas Kurti found that pineapple juice changes the structure of the meat, making it more tender. Recipe meat with pineapple instantly became popular today chops pineapple under the "fur coat" or a similar dish with kiwi prepare for the celebrations many housewives. These dishes have become classics, although there were quite recently.

A Heston Blumenthal, famous chef, offers guests an original dessert wine and dine: stellate sturgeon caviar on the plates of white chocolate. It turns out that tender white chocolate allows you to unlock the full flavors of black caviar, so the dish will turn out unforgettable.

Maria Bykov