10 Molecular Cooking Techniques

10 Molecular Cooking Techniques

Molecular cooking also known as Molecular Gastronomy is a deep study of the effects of various different techniques opted to cook different dishes. Molecular gastronomy is also a modern style of cooking, which is practiced by both scientists and food professionals in many professional kitchens and labs. Molecular cooking is an innovation in modern day cooking. In this method, various different scientific techniques and ingredients are used to create and innovate new dishes in different styles, forms and varieties. Molecular cooking is done by using simple science in kitchen and also helps you understand the kitchen chemistry. It’s gaining popularity with each passing day. Here are some bizarre techniques used in molecular kitchens.

1. Spherification

It is a common and mind blowing technique in molecular cooking and also in molecular mixology. In this technique, small spheres of a specific liquid ingredient are formed with the use of some chemicals. It is widely used in creating new cocktails and is used to enhance the eye appeal of the dishes. In main dishes, these can give flavor of wines or some ingredients used in the gravy or side dishes.

2. Dry ice technique

This also a new technique which is now-a-days used in kitchens to prepare dishes with help of molecular gastronomy. In this technique, the flavor and aroma of ingredients are added into the dish without physically adding that ingredient into it. This technique helps in giving the flavor and aroma to a dish without excessive use of ingredients. It is a technique which is used in professional kitchens and labs to create new dishes.

3. Gelatinization

It is a technique used for converting any dish into a jelly. In this technique, instead of gelatin a chemical name as agar-agar is used. It converts the item into jelly without consuming too much time in the refrigerator to set. It helps in gelatinizing everything very fast, saving time and also gives a better quality of jelly. Jell-o-shots are prepared by this technique of molecular cooking.

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