Culinary Physics or molecular gastronomy is
a subdiscipline of food science that seeks to investigate, explain and make
practical use of the physical and chemical transformations of ingredients that
occur while cooking, as well as the social, artistic and technical components
of culinary and gastronomic phenomena in general. Molecular gastronomy is a
modern style of cooking, which is practiced by both scientists and food
professionals in many professional kitchens and labs and takes advantage of
many technical innovations from the scientific disciplines.
Here are some examples
of molecular gastronomy recipes:
Lactonnaise
Ingredients:
● 100 g
milk
●
233 g olive oil + 200 g extra
● salt
& black pepper
Procedure:
1. Add milk to the beaker.
2. Slowly add the olive oil. Wait
until it floats to the top.
3. Lower the immersion blender all the
way to the bottom of the beaker. Without moving it from the bottom, turn it on
and off a couple of times so that a thicker texture is created. After this,
start slowly moving the immersion blender up and down to homogenize the entire mixture.
4. Add about 100-200 ml of extra olive
oil to turn the sauce into a solid.
5. Add salt and pepper to taste.
Serving ideas: asparagus, poached
egg, or polenta (http://christinaeats.tumblr.com/page/5)
Could
work as a dip for French fries. Try in potato salad, turkey sandwiches, or
other places mayo is used.
-from
the Alicia Foundation
30 second foam
Ingredients:
● Two
pints heavy whipping cream
● One
iSi Whip
● One
N20 cartridge
● One
bowl, pre-chilled
● One
whisk
Procedure:
1. Fill the iSi Whip ½ to ⅓ full of heavy
whipping cream.
2. Add 1 teaspoon of vanilla extract
or other flavoring
3. Screw on the top.
4. Add N2O cartridge, then screw into
place until seal is broken.
5. Turn upside down and shake for
about 15-20 seconds.
6. Initially dispense into a large
receptacle initially, in case the foam comes out too fast.
7. Serve.
2-minute mayonnaise
Ingredients:
● 1 egg
yolk
● 1 T
water
● 1
dollop of Dijon mustard
● juice
from half a lemon
● 1 cup
neutral oil
Procedure:
1. Add the egg yolk, water, mustard,
and lemon into a beaker.
2. Slowly pour in oil, so that it
floats to the top.
3. Blend into an emulsion, starting
from the bottom, so that the oil is gradually incorporated.
4. Add extra oil, until the sauce becomes
solid.
-from
Kenji Alt, The Food Lab www.seriouseats.com/2011/10/the-food-lab-homemade-mayo-in-2-minutes-or-le.html
alginate bath.
It is important that the yogurt spheres don’t
touch since they would stick together.
3. Leave the yogurt spheres "cooking" for about 2 minutes
in the alginate bath and then carefully remove them using a slotted spoon.
4. Rinse the spheres very gently with water and strain them
carefully. Serve on a plate.
–from http://www.molecularrecipes.com/spherification/spherical-yogurt-recipe/
Yogurt Sphere (reverse spherication)
Ingredients:
●200 g
x 2 = (7 oz) of plain yogurt
● 90 g
x 2 = (3.2 oz) heavy cream
● 30 g
x 2 = sugar (1 oz)
● 1500
g (35 oz) of water
● 7.5 g
sodium alginate
Procedure:
1. Start by preparing the alginate
bath. Mix the sodium alginate in the water using an immersion blender until
the sodium alginate is completely dissolved. If this is your first time doing
this, be aware that this may take longer than expected. Let it rest for 24
hours in the fridge so that the air that has entered the mixture disappears and
the sodium alginate is completely rehydrated. To create the yogurt mixture
just mix all the ingredients together.
2. You are now ready to start the
spherification process! Remove the alginate bath from the fridge. Scoop the
yogurt mixture with a half sphere 5ml measure spoon and carefully pour it into
the
4. Pour in about 60 ml of alcohol.
5. Shake for about 30 seconds. If using a cocktail shaker, instead
of a Boston shaker, be sure to keep you hand on the top.
6. Pour into a cup and measure the final temperature, to show that
it is below 0 °C.
Juice Spheres (direct spherification)
Ingredients:
● 1 g
sodium alginate (1 %)
● 0.5 g
xanthan gum (0.5%)
● 100 g
juice
● 8 to
10 g calcium chloride/lactate (8-10%)
● 100 g
water
Procedure:
1.
Blend sodium alginate, xanthan gum, and juice.
2.
Blend calcium chloride/lactate and water.
3.
Follow spherification procedure above
-from
Khymos Hydrocolloid Recipe collection
Cocktails
Ingredients:
● Ice
cubes in water bath
●
Cocktail shaker
● Vodka
or any clear spirit, room temperature
●
Thermometer
Procedure:
1. Measure temperature of the ice
bath, to show that it is 0 °C.
2. Measure the temperature of the
alcohol, to show that it is closer to 20 °C.
3. Fill the shaker nearly half full of
ice cubes.
Martini
Ingredients:
● 2 oz
gin (6 cl, 1/2 gills)
● 1/4
oz dry vermouth (6 dashes, 1/16 gills)
Procedure:
Stir in
mixing glass with ice & strain
Optional:
Add olive or lemon twist. Serve in a cocktail glass (4.5 oz)
-from
cocktaildb.com
Recipes from the Physics of Cooking, lecture by David Weitz
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