Today is high time to
answer the question – what the molecular gastronomy is? Have you ever
heard about it? If not, I’ll try to tell you a little bit about it – anyway, it’s
really interesting. I haven’t had any experience with it yet but I think it’s
just a matter of time when I’ll start doing experiments in my kitchen :) This kitchen is also called
creative kitchen – mainly because you need there a lot of creativity, but not
only! It’s based on scientific knowledge – if you’re scared of Physics, better
not try it ;) However, if you like trying new things and science is not your
enemy – it’s for you! The beginning of molecular gastronomy was 26 years ago! In
1988 two scientists – Nicholas Kurti (Hungarian physician) and Herve This (French
chemist) created it. So we can tell that they’re fathers of molecular
gastronomy.
According to its “philosophy”
which was made around it, cooking has three components – social, artistic and
technical. During cooking you can use physics law and technological news. What is
it about? Well, cooks use many different substances to prepare dishes, for
example liquid nitrogen to freeze something quickly, carbon dioxide to make
bubbles, maltodextrin – it turns fat into powder and many other. Molecular gastronomy
“happens” – steam, mousse, hot gel, bubbles, ice etc. Everything is really
amazing so cooks often show their skills. However, there are some dishes which
are prepared very long – even 48 hours! I think even somebody who is on diet,
wouldn’t wait for such long time.
There are many cooks
whose kitchens look like laboratories. The most famous are
Ferran Adrià and Heston
Blumenthal, in Poland - Wojciech Modest Amaro. Ferran Adrià comes from Spain
and is the owner of El Bulli – restaurant which reservations are made one year in
advance (!). Heston Blumenthal is the owner of The Fat Duck Restaurant in Bray
(England) from 1995. Wojciech Modest Amaro has the restaurant called Atelier
Amaro, which was awarded many times (Slow Food Poland, Rising Star of Michelin).
So now you know what the molecular gastronomy is – let’s
take test-tube, liquid nitrogen and your supper is ready :) and I’ll be delighted with scrambled
eggs
picture source: www.agusto.pl
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