| Home » On Fine Living » Ask the editor » What is molecular gastronomy? |
|
What is molecular gastronomy?
Dear Editor,
What is molecular gastronomy?
The term "molecular gastronomy" was coined by the Oxford physicist Nicholas Kurti and French Institut National de la Recherché Agronomique chemist Hervé This to refer to the use of scientific principles and practices in cooking and food preparation. Simply, it is a new style of cuisine and experimental restaurant cooking used by modern food professionals by using a wide variety of ingredients, tools and techniques. Some of the products of these experimentations are innovative dishes like hot gelatin, faux caviar, spherical ravioli, crab ice cream and olive oil spiral.
Ferran Adria, former owner of the famous restaurant El Bulli in Catalonia and manages Tickets and 41º in Barcelona, is acknowledged as the father of molecular gastronomy. Adria's ground-breaking culinary inventions include powdered foie gras, caramel made of Modena vinegar, Chinese-style preserved egg with a liquid yolk, cotton candy made of alcohol and a machine that can make a caviar egg with olive oil inside.
Email to a friend
Every day we get mountains of dining enquiries and some of them are interesting or just plain mad enough for us to share with you. If you've got a dining dilemma, be it a quest for the best beluga or a serious craving for a calorific kebab, email our queen of the cuisine scene for help and advice
What is the difference between prime rib steak and rib eye steak? (Tue, 23 Apr 13)
What is the common factor in cinnamon, nutmeg, and mace? (Mon, 08 Apr 13)
Why are truffle mushrooms very expensive? (Fri, 22 Mar 13)
What makes caviar a luxury delicacy? (Fri, 08 Mar 13)
What is the difference between champagne and sparkling wine? (Thu, 28 Feb 13)
