Molecular Gastronomy and its artistic value
Molecular Gastronomy has many techniques and tools and i’m more than happy to describe and show them all!
Sous vide is a popular technique to where you package a protein or a vegetable into a vacuum sealed bag and submersing it in water using a sous vide machine that regulates temperatures to cook at that level of temperature for a long period of time to perfection. Various herbs, or marinades can be introduced allowing that vacuum sealed method to infused the protein or vegetable to have and enhanced flavor.
Emulsification is a process to mix two liquids that don’t usually go together. With the help of a certain surfactant or emulsifying agent to bind these liquids together.
Spherification is a process using a sophisticated machine that turns liquids into a compact gelled pearl that enhances flavors and gives either color or texture to the plate. This also resembles caviar. Some examples are siracha spherification caviar, or black berry pomegranate reduction spherification.
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I am more that happy to answer any questions related to methods used for molecular cookery. I am also happy to assist with booking or specific requests.