Popular and innovative scientific culinary approaches have lately progressed from the simple domain of a few curious enthusiasts to the realm of genuine scientific study. Many restaurants throughout the world have begun to use more scientific techniques in their kitchens, and consequently, some of them have been lauded as being among the greatest in the world. The molecular gastronomy trend is relatively new, and it managed to become immensely popular among customers. Due to the ambiguity of techniques used in the implementation of molecular cooking, customers become more eager to try new dishes.
Nowadays, numerous culinary bloggers and chefs, and even most food connoisseurs, believe that science is at the core of some of the world’s best establishments’ cooking. In the field of culinary delights, chemistry has managed to replace its somewhat damaged reputation with rising admiration since the implementation of fundamental chemistry in the restaurant has given the foundation for whole different gastronomy. The use of science and other disciplines in restaurants and home cooking is therefore having a beneficial influence in a highly public area, lending credibility to the topic as a whole.
Characteristics of Molecular Gastronomy
Molecular gastronomy is a new area that combines technological, creative, and cultural elements in the development of innovative dishes. The term molecular gastronomy was invented by two researchers: physicist Nicholas Kurti and chemist Herve’ This (Zeece, 2020). Other titles for this topic include modernist cuisine and culinary science (Zeece, 2020). As opposed to traditional food preparation, this trend of cooking is concerned with applying scientific ideas to improve knowledge of the process at the molecular scale.
Low heat immersing (sous-vide) preparation, liquid nitrogen freezing, and breaking, and dehydrator-made fruit jerky are some techniques utilized in this culinary trend. Furthermore, hydrocolloids, which include starch, agar, and gelatin, are extensively used in the production of innovative meals in this gastronomy (Zeece, 2020). With the help of the aforementioned techniques, it is possible to cook noodles made of chocolate, salmon mousse, jelly made of red wine, or caviar that tastes like Coca-Cola.
As for the most common techniques in molecular gastronomy, sous-vide is one of them. Sous-vide cooking is becoming practically a standard technique in top-tier restaurant kitchens (Galanakis, 2020). The popularity of this methodology is also attributable to its ease of use and the reliability of the results achieved. Controlling preparation temperature and time, even in a somewhat more automated fashion, while food is wrapped in plastic bags, is simpler and faster (Galanakis, 2020). Contrary to this technique, traditional techniques require chefs to check numerous times and always determine if it is well done and prepared or it needs to be redone.
Another famous technique used in molecular gastronomy is the use of liquid nitrogen. This technique can be characterized by its quick way of freezing food (Sivakumaran & Prabodhani, 2018). However, this way of freezing differs from the standard way. In this situation, the main difference is the crystals, which with the help of liquid nitrogen, help retain the original taste of the food (Sivakumaran & Prabodhani, 2018). This technique allows the creation of unique and instantaneous delicacies.
Traditional Culinary Pratice and Molecular Gastronomy
As a result, its key distinction from conventional food science and technology is its emphasis on both restaurant and home kitchen areas. Interaction between food scientists that including chemists, sensory scientists, food engineers, and inventive chefs, resulted in the application of a novel culinary method (Zeece, 2020). This entails employing new techniques, instruments, or materials obtained from research laboratories. The relevance of food matching in haute-cuisine establishments and for sensory scientists has been underlined, with the introduction of a conceptual method based on the so-called taste system and the description of certain experimental laboratory-based findings.
The Current State of Molecular Gastronomy
While there are new trends coming to the market, molecular gastronomy remains one of the most popular trends in the restaurant business. The majority of today’s well-known establishments were influenced by elBulli, a Spanish molecular gastronomy restaurant wherein Ferran AdriĂ experimented with various foods (Molecular gastronomy at the world’s best restaurants, 2020). AdriĂ changed gastronomy by inventing methods like spherification and foaming from fruit juices. El Celler de Can Roca, another prominent establishment in the Haute gastronomy business, is located in Girona, Spain (Molecular gastronomy at the world’s best restaurants, 2020). The particular popularity of seafood in this restaurant, including anchovies, shrimp, and meat, such as bovines, lamb, and poultry, is due to a mix of unusual weather conditions and geographical proximity to the sea and mountains.
The last restaurant, Noma, is based in Copenhagen, Denmark, and is one of the most prominent establishments in the world. It is a location known for innovative Nordic gastronomy, and Rene Redzepi symbolizes a new era of experts who cherish old traditions as well as creative thinking (Molecular gastronomy at the world’s best restaurants, 2020). It is worth noting that this gastronomy is tightly linked to the surrounding landscape, with meals changing three times a year to symbolize seasonal changes.
Therefore, from the examples listed above, it can be seen that restaurants that specialize in molecular gastronomy are located in various countries. Their main characteristics are emphasis on local cuisine and adaptation of cooking to the regional characteristics, such as climate or familiar foods. While chemistry gastronomy has existed for several years, it is not just a fad that will disappear in the near future. Instead, such a method of cooking is gaining more popularity with customers since it offers an unusual presentation of meals.
Hence, molecular gastronomy is, in essence, a chemistry cooking style, which became a trend years ago. The main characteristic of this trend is the implementation of chemical techniques to shape the meal in an unconventional way. This makes molecular gastronomy different from traditional culinary practices. While the latter focus on conventional techniques of frying, freezing, steaming or boiling, the techniques of molecular gastronomy include sculpting and encapsulating flavors with the help of specific tools. Molecular gastronomy goes beyond the trend and has maintained its popularity for a long time. Consequently, now there are numerous restaurants that specialize in chemistry gastronomy only, paying particular attention to their country’s features and adapting the meals to them.
References
Galanakis, C.M. (2020). Gastronomy and food science. Elsevier Science.
Molecular gastronomy at the world’s best restaurants. (2020). Boston University. Web.
Sivakumaran, K., & Prabodhani, W. D. M. H. (2018). An overview of the applications molecular gastronomy in food industry. International Journal of Food Science and Nutrition, 3(3), 35-40. Web.
Zeece, M. (2020). Introduction to the chemistry of food. Elsevier Science.