Molecular Gastronomy

Molecular Gastronomy is a scientific discipline concerned with physical and chemical transformation that occurs during cooking. The term molecular gastronomy was invented by Hungarian physics Nicholas Kurti and French chemist Hervé in 1969. It is also known as progressive cuisine which incorporates science and new techniques in preparation, transformation and presentation of food. 

The main goals of molecular gastronomy is to debunk the old cooking myths. For example - adding oil to Boiling water prevent pasta from sticking . It is not true because oil and water do not mix. Oil stays on surface far from cooking noodles. Instead table spoon of something acidic like vinegar or lemon juice can prevent sticking. 

Molecular gastronomy involves different Techniques, tools and Ingredients  . Some techniques used are :-

1.  Spherification

2. Flash freezing

3. Use of emulsifiers

4. Aromatic components

5. Unusual flavour combination

6. High pressure cooking

7. Improve Temperature control

8. Cooking in Microwave to create dishes that are cold in outside and with hot liquid inside at centre.

Tools :- 

1. Liquid Nitrogen for flash freezing

2. Centrifuge

3. Food dehydrator

4. Well control water bath for low temperature cooking 

The unique dishes never imagined are created using new techniques and science and different chemicals and physical reaction occurs during cooking are studied and experimented. It blends physics and chemistry to transform the taste and texture of food.