Major Techniques of Molecular Cuisine
New flavors, textures unknown, aroma unmatched … that is what molecular gastronomy. What is molecular gastronomy? Molecular gastronomy or techno-emotional that is already installed in the world for over 10 years. A new way to feel, enjoy and live a dinner plate. Healthier dishes are made from original cooking techniques that lead to a cutting-edge kitchen
Main techniques of molecular cuisine
Siphon (foam): This technique is used for example to make a chocolate mousse. Unlike the typical mousse was always very fat, with this technique is put melted chocolate in a trap charge is added to the air and you get a lot more flavor mousse and has no extra ingredients.
Air Techniques: This technique is used soy lecithin. The chefs have discovered that if you put soy lecithin in a liquid, for example orange juice and add air, which is achieved are bubbles with orange flavor. Instead, he gets the taste but there is nothing solid in the mouth.
Vacuum techniques: More than anything used for cooking meat. The idea is that the meat is cooked in a bag without oxygen for several hours. The meat is cooked in its own juice and preserves its flavor, protein, vitamins and other nutrients.
Liquid nitrogen: One of the most attractive techniques. For example, a beverage such as a caipirinha is added nitrogen and the bat a few seconds. This creates an ice caipirinha. No one has any additions to be put to an ice cream to have a certain texture.