A Look Into Molecular Gastronomy

Food

Hindustan Times

I

By Atharv Sharma
Published Dec 09, 2021

Molecular gastronomy is a cooking style that uses chemistry to create unique dishes that push the boundaries of traditional cuisine

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To generate a specific taste and texture or chemical reaction, molecular gastronomy employs a variety of food processing techniques

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Here are some techniques employed in molecular gastronomy

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Spherification

Spherification is the technique of transforming a liquid into chewy orbs that resemble caviar by adding sodium alginates to it

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Sous Vide

Sous vide cooking is a low-temperature cooking method that includes vacuum sealing or compressing food before putting it in a water bath to cook it

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Carbonating

Another popular molecular gastronomy technique is to use carbon dioxide to make an item effervescent. Carbonating substances gives beverages a bursting effect

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Credits: Unsplash

Foaming

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When liquid and emulsifiers are combined, the gelling agent reacts with the gas, changing the liquids into emulsions. As a result, an aromatic or savoury essence is produced

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