Healthy food >>>> Molecular food

Molecular food.

Most people are accustomed to a formal approach to the process of nutrition, not having interest in the physico-chemical characteristics of food, and even less paying attention to the principles of food preparation. People who consider themselves to be vegetarians, raw foodists, or simply dieters (dieters - amateurs or dieters due to misfortune (illness), where the composition of the dishes is important for the recovery of the body) are especially concerned about the intricacies of the technological art in nutrition.

It's not a secret for anyone that many food products have long ceased to be natural, because technologies do not stand still, and it is on such sciences as chemistry and physics that the masters of the food industry directly rely on when inventing another culinary product. For example, this is how fast food is obtained; products that do not deteriorate during long-term storage and transportation; artificially created products, but with natural additives; foods that taste like anything; products of quick freezing and defrosting; "Smoked" foods that have never seen fire.

But thanks to an extraordinary approach to gastronomy as a science, British scientist - physicist Nicholas Kurti in the early 90s of the last century found a new innovative direction in cooking - combined his hobby "Cooking" with knowledge of atomic physics, which resulted in molecular cuisine.

The followers of the scientist, chef and innovator Kurti, modern technologists - chefs of molecular cuisine have surpassed all fantastic ideas about food, learned to manipulate the taste, shape, color and physical states of food (texture, temperature, state of aggregation - solid, liquid, gaseous, ... jelly), turning food into unpredictable sensations for brain analyzers. So, having tasted the eggs, where the protein and yolk have changed places, the filling peeps through the dough in the dumplings, the usual potato side dish or a piece of meat looks like foam, soup or borscht can be cut into slices, and the bread is calmly poured into a cup, you begin to revise your views on familiar things this world is not only in cooking.

Molecular food is food prepared taking into account all the nuances of the laws of chemistry and physics, when the kitchen turns into a scientific laboratory, where the cooking temperature, cooking time are controlled, the peculiarities of the transformation of the product are taken into account in conditions of increasing and decreasing the temperature regime and the effect of various external factors on the product.

Molecular food is often confused with artificial (non-natural) food only because chemistry and physics are used to prepare it (liquid nitrogen, carbon dioxide, vaporizers, centrifuges, water baths, smoke, as well as dextrins, carrageenan, xanthan, lecithin, etc.). NS.). In fact, many food additives (stabilizers, thickeners, flavor substitutes) are obtained by complex chemical extracts, but from natural products. Visiting a restaurant with molecular cuisine is like visiting an exhibition of works by abstract artists: by its appearance, you almost never guess what kind of taste lies behind the bizarre shape of a dish from the molecular cuisine menu.

Molecular food is designed for gourmets, and requires psychological preparedness to understand the essence of culinary delights of innovative chefs. Molecular food is not food for every day, it is an excursion into the world of new tastes, aromas, shapes and textures of food, that is, into the world of new forms of life for ordinary products.