Molecular Kitchen: New Taste Familiar Foods

    Molecular cuisine is not an invention of recent years. Known she was still a Soviet chefs, but it is in our time, this area of cooking was such a great flowering. Molecular kitchen allows you to completely change the conventional products.

    The founder of molecular gastronomy is considered Herve Tisza, who conducted experiments with the products and changed the taste and quality of dishes using physical and chemical reactions. He also devised new and better treatments. A follower of the Tisza Ferran Adria founded laboratory elBullitaller, where working together not only cook, but also chemists and physicists. By the way, Adria has created the famous foam espumy dishes (translated from Spanish espumas means "foam").


    Not to be confused with the methods of molecular gastronomy chemical processing and preservation products. On the contrary, all their dishes are fresh produce and retain nutrients. Even the processing of products can be carried out through natural active ingredients. For example, pineapple juice dissolves the proteins, so a certain concentration of this protein is able to turn the meat in a semi-liquid mass without loss of palatability.

    Modern culinary traditions require us to cook food quickly, and preferably on an open fire or grill. However, molecular gastronomy contrast uses a variety of modes of thermal treatment. The finished dish can be covered with nitrogen, that inside it was still warm, and cold outside. Molecular gastronomy cooks allowed to make a delicious, useful and yet lightweight and low-fat sauces.
After these experiments, with food, it melts in your mouth explodes, changing taste right in the process of consumption. Thus, the absorption of food is transformed into something magical.