People have experimented with the preparation of food for thousands of years, but the chefs have only recently started using the principles of chemistry to the taste and texture of the food they create. Class IV laser scrolls edible foams, airs aromatic foams, fumes, powder and painters "snow" are just some examples of the techniques are used to push the boundaries of the kitchen. This is how the new science of molecular gastronomy, an industry known foodsScience, physical and chemical changes that occur in food during cooking studies.
As we can see from the S. Pellegrino 50 Best Restaurants list, is an important trend of molecular gastronomy among the best and most exclusive restaurants in the world. Although he lost Noma, a newcomer from Denmark, El Bulli in Spain is one of the best restaurants in the last ten years and is known as one of the most difficult to get a reservation. Chef Ferran Adria at El Bullifrom darkness to glory with its new kitchen, new techniques, such as foam and flash freezing. El Bulli is closed for an undetermined amount of time, but began a trend of using knowledge on the molecular composition of food for daring to create new dishes. Here are some molecular gastronomy to the search for trends that may arise in an upscale restaurant in your area.
World Cuisine
1 Flash Freezing - This process, invented my Adria of El Bulli, is rapidly frozen food out with the help ofliquid nitrogen, leaving a liquid core. Alinea Restaurant in Chicago, freezing flash is used for a culinary delight, made to create a slice of frozen mango puree that surrounds a core of toasted sesame oil.
2 Balls - balls are immersed mixing liquid food with sodium alginate into a bath of sodium chloride has. They have the texture of caviar, but can not be done. Some popular applications are olives and gnocchi.
3 Glue meat - also known as transglutaminase, whichallows meat to be turned into pasta. Wylie Dufresne of wd-50 in New York using this technique to make the shrimp paste.
4 Foams - A sauce made into a foam with a canister of whipped cream and a stabilizer, usually vegetables.
What better way to learn more about creating this new way to get food than to try a little '? These are some restaurants for the use of molecular gastronomy, pushing the limits known to the culinary creations with their position and evaluation at St. Pellegrino 50Best Restaurants list, if applicable.
WD-50 (New York, USA) - N. 45
Alinea (Chicago, USA) - No. 7
Nine-ten (La Jolla, USA)
Providence (Los Angeles)
Anqi gourmet bistro with a crustacean (Costa Mesa, United States of America)
Baume (Palo Alto, USA)
ElBulli (Catalonia, Spain) - # 2
The Fat Duck (Berkshire, England) - No. 3
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