Feed surprising gourmet amuse and shake off with them more denezhek -that is the main objective and goal of molecular kulinariiyu
1-improvement traditional dishes,
2-invention of new dishes based on traditional ingredients,
3-invention of new products (supplements)
4 experiments with a combination of flavors
basic techniques of molecular gastronomy: processing food with liquid nitrogen, emulsification (mixing of insoluble substances), sferifikatsiya (creation of liquid spheres), Jellification, carbonation or enrichment of carbon dioxide (carbonation), vacuum distillation (separation of alcohol).
In short-term treatment Product liquid nitrogen , on its surface instantly formed an icy crust, and thus, on your plate may be a dish - transformer. That is scorching outside the ice, and inside is hot. Just by adding nitrogen and rapid stirring in the fruit or vegetable juice can be obtained sorbet in 15 seconds.
emulsification - reception, which is used to improve the quality sauces, chocolate, etc. For an emulsion using a natural product - soy lecithin. It has long been used in the food industry to improve the quality of bread chocolate, etc. The fact that lecithin connects with each other water and fat, and it gives excellent results in the preparation of various salad dressings, creams and other products. Just wondering lecithin interacts with liquids. When you add and the continuous whipping of soy lecithin in juice, water, milk, etc. on their surface are formed light and airy foam, which resembles a soap.
This foam can be decorated with various dishes and originally set off the flavor.
Sferifikatsiya is a technique that allows you to achieve unprecedented results both in originality filing, and the taste dishes that can be opened to you again. The essence of the process is that any liquid mass (tea, juice, broth, milk) added to sodium alginate, stirred and then poured in small portions in a container full of cold water with dissolved chloride calcium. After 1-2 seconds, formed "spherical ravioli. They were washed in normal water and served. The trick is that they have liquid inside, and outside have very thin film, so I see through them, the person feels a mini-explosion of taste.
Jellification takes care of the agar-agar powder (Derived from algae). The fact that he is so well maintains its properties, that even the jelly can be heated to 70-80 C and serve hot. Apply reagents based on marine algae - they allow you to emphasize the dignity of some products.
Using the above Technology allows us to improve the preparation stage and to enrich the taste of the product, to introduce spices, flavorings, bringing it up to high standards of taste. Thus, we can safely say that molecular gastronomy is an example of progress.
few examples.
1 - Take an ordinary egg, warms up oven to 64 C, put it in an egg and kept at this temperature for 2 hours. For what? Have been made by numerous experiments, even a series of experiments to determine the behavior of the egg in different modes of heating. And it turned out that the 64 C - the same temperature at which the contents of the eggs becomes the consistency of fudge. Externally, it is not very noticeable, but the properties acquired by an egg - are unique. Among other things, they can very gently thicken the sauce. You will not achieve the same effect or cream, or a mixture of cream and egg yolks.
2 - From the viewpoint of chemistry, there is nothing strange in the fact that alcohol coagulates the protein, but if we transfer this knowledge in the culinary field, it is found that uncooked egg can be cooked, leaving it for some time (about a month) in alcohol or alcohol-containing beverage.
3 - If the fish fillets with salt, drizzle with olive oil and then bake in oven 40 minutes. temperature is very low - at 50 C. This mode allows you to keep the consistency of raw fish - but it will completely finished. Temperature changes in cooking fish and meat - (understated temperature) can avoid losing weight. Product retains juicy texture.
4 - Time of cooking a large piece of meat does not depend on weight and distance from the edge to the center - more than it is, the longer the meat is prepared.
.5 - When cooking green vegetables do not need to add salt to preserve flavor and color, salt does not increase the boil, but only adds to the water of oxygen, dissolved in the crystals, due to what wildness is formed, raising the boiling point at the same time slightly.
To accomplish these tasks using special products:
- Agar-agar and carrageenan - algae extracts for making jelly,
- calcium chloride and sodium alginate is converted into liquid balls like caviar,
- Egg powder (evaporated protein) - creates a denser texture than the fresh protein,
- Glucose - slow crystallization and prevents water loss,
- Lecithin - connects and stabilizes the whipped emulsion foam,
- Sodium citrate - does not connect to fat particles,
- Trimolin (invert syrup) - does not crystallize,
- Xanthan (an extract of soybean and corn) - stabilize suspensions and emulsions.
Classic preparing and serving meals on a "product - a side dish - the sauce" with each year loses its adherents. Molecular cuisine destroys all the traditional ideas about how to look or be entered or that dish. For example, a soup can move into a cocktail glass, salty snacks take the form of candy, and goat's milk - the snow. For example, a glass of champagne poured into the first hot mint soup, and top - Be careful not to mix the layers - the cold pea soup. Occurs once the triple-contrast effect: taste, temperature and consistency.
Technologies cooking kept secret. The first successful molecular gastronomy dishes named after famous scientists. For example, Gibbs-egg white with sugar and olive oil in a gel,
Vaklu-fruit foam, BAIF-egg mixture into alcohol.
In Europe, this movement has begun In the early 80-ies of XX century. Were among the first Spaniards. In particular, such gurus as Juan Maria Arzak (Juan Mari Arzak), and Ferran Adria (Ferran Adria), as well as an Englishman Heston Blumenthal and a French scientist Herve tees. Now they have genuine trendsetter.
Juan Maria a "grandfather" of the new Basque cuisine, it is an absolute creator and artist, who just love to eat. In his restaurant in San Sebastian Arzak houses a collection of thousands boxes filled with scents, spices, rare herbs, etc. Keeping true to the tradition and roots of Basque cuisine, he successfully weaves long-forgotten tastes with new technologies and ways to feed, is used in cooking and "molecular" novelty.
Ferran Adria - the most famous chef of Spain and all over the world, the founder of the "molecular gastronomy" and a kind of alchemist in the world of food. He is constantly experimenting with tastes, textures, shapes and smells of food supply, is the inventor of a special spray called espuma, which translated to English means "foam". Espuma secret that absolutely any product being sent to the state of a smooth puree, then the container is under the influence of nitrous oxide (N2O) turns into a foamy mass. When ingested, this blend is to taste buds and enhances the taste of the product.
In 1999, Heston Blumenthal (Heston Blumenthal), the chef of the famous English restaurant Fat Duck, prepared the first "molecular dish for the restaurant - from caviar mousse and white chocolate. As it turned out, these products contain similar amines and easily mixed. In 2005, in Reims (France) opened the Institute of Taste, Gastronomy and Culinary Arts (Institute for Advanced Studies on Flavour, Gastronomy and the Culinary Arts), brings together leading chefs around the world.
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