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Molecular food
A little more than ten years ago, a French scientist, hervé Tis invented molecular food – product created at the intersection of cooking and chemistry. Perhaps Tis guessed that the people, weary of the delights of traditional cooking, wants some "kind of" bread and circuses unprecedented. Maybe he just wanted to expand the scope of his talent.
In people molecular cuisine went, since 2001. Followers and disciples Herve Tisa: Ferran Adria (restaurant "El Bulli" Spain), Heston Blumenthal (restaurant "The Fat Duck" – UK), Michel Bras (restaurant "Michel Bras" – France), Pierre Gagnaire (restaurant "Pierre Gagnaire" – France), Anatoly KOMM (restaurant "Anatoly Komm" – Russia).
The most important in the dishes of molecular cuisine – their unique taste that a succession of artful manipulation to pull from the original product. Can be done, for example, the quintessence of chicken soup or scrambled eggs and served in an unusual form. For example, soup, souffle, meat like moss and greens the consistency of whipped cream.
To of trivial dishes are these things they are incomparable, begin to prepare ahead of time. Take a regular egg, break and withstand day in a vacuum oven until it reaches desired consistency. Some products are treated with liquid nitrogen. The dish is undergoing significant changes: some nutrients are destroyed, while others are formed, others remain unchanged. The idea is that the dish supposedly should "decompose" into molecules, and then gather back as a designer. What actually happens is not entirely clear, but the result is obvious: egg foams, and all that remains of his former, is the fragrance, if you're able to catch him. Then the dish is stewed in rosemary and served with a mousse of celery. You feel a familiar taste in an unfamiliar form. Unusual, but quite acceptable.
Source: /users/155
In people molecular cuisine went, since 2001. Followers and disciples Herve Tisa: Ferran Adria (restaurant "El Bulli" Spain), Heston Blumenthal (restaurant "The Fat Duck" – UK), Michel Bras (restaurant "Michel Bras" – France), Pierre Gagnaire (restaurant "Pierre Gagnaire" – France), Anatoly KOMM (restaurant "Anatoly Komm" – Russia).
The most important in the dishes of molecular cuisine – their unique taste that a succession of artful manipulation to pull from the original product. Can be done, for example, the quintessence of chicken soup or scrambled eggs and served in an unusual form. For example, soup, souffle, meat like moss and greens the consistency of whipped cream.
To of trivial dishes are these things they are incomparable, begin to prepare ahead of time. Take a regular egg, break and withstand day in a vacuum oven until it reaches desired consistency. Some products are treated with liquid nitrogen. The dish is undergoing significant changes: some nutrients are destroyed, while others are formed, others remain unchanged. The idea is that the dish supposedly should "decompose" into molecules, and then gather back as a designer. What actually happens is not entirely clear, but the result is obvious: egg foams, and all that remains of his former, is the fragrance, if you're able to catch him. Then the dish is stewed in rosemary and served with a mousse of celery. You feel a familiar taste in an unfamiliar form. Unusual, but quite acceptable.
Source: /users/155
