Molecular gastronomy
Lindenbaum Pierre
Sunday, 17 June 2007 09:00 UTC
The Molecular gastronomy was introduced in France by Herve This . The idea behind this, is to apply modern science to culinary problems.
For example here is a recipe to create a Chocolate Chantilly made from only chocolate and water
.. or how to use a separatory funnel to create new tastes.
Is there anyone to share a scientific recipe ?
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Replies
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Hervé This and Nicholas Kurti may have introduced the concept of molecular gastronomy, but it was taken to great culinary heights by Heston Blumenthal, chef of The Fat Duck restaurant, and Ferran Adrià of the El Bulli. Both chefs have published recipes books, although Adrià’s books are expensive and have no recipes (they are on a CD).
There are many sites with scientific recipes. Many of the recipes innovate on the soft condensed matter aspects of food: new textures and phases. The inspiration, I imagine, comes from understanding the physics of foams and how to sustain them with different edible chemicals. Other recipes innovate with unusual flavor combinations: like mint and mustard. The science of flavors is harder, as it gets tangled up with psychology. It is not really known why two aromas go well together.
Two sites with scientific recipes that I tend to read are:
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