The big question is what is molecular gastronomy, it sounds like something out of this planet eh!
The term Molecular Gastronomy is basically describing a type of cuisine in which the chef explores the different kind of possibilities of using the science lab combine with the food industry.
Formally, the term molecular gastronomy refers to the scientific discipline that studies the physical and chemical processes that occur while cooking. Molecular gastronomy seeks to investigate and explain the chemical reasons behind the transformation of ingredients, as well as the social, artistic and technical components of culinary and gastronomic phenomena.
Even though is a phenomenal idea, the word molecular hasn't been accepted by some chef that state that “molecular is something inaccessible, therefore they rather called it “modern cuisine” which is more acceptable.
History
The term "molecular and physical gastronomy" was coined in 1988 by Hungarian physicist Nicholas Kurti and French physical chemist Hervé This. In 1992, it became the title for a set of workshops held in Erice, Italy (originally titled "Science and Gastronomy") that brought together scientists and professional cooks for discussions about the science behind traditional cooking preparations. Eventually, the shortened term "Molecular Gastronomy" also became the name of the scientific discipline co-created by Kurti and This, based on exploring the science behind traditional cooking methods.
Ferran Adrià
Ferran Adrià i Acosta (born Fernando Adriá Acosta) is a Spanish chef born on May 14, 1962. He was the head chef of the elBulli restaurant in Roses on the Costa Brava and is considered one of the best chefs in the world.
Along with British chef Heston Blumenthal, Adrià is often associated with "molecular gastronomy," although like Blumenthal the Spanish chef does not consider his cuisine to be of this category. Instead, he has referred to his cooking as deconstructivist. He defines the term as 'Taking a dish that is well known and transforming all its ingredients, or part of them; then modifying the dish's texture, form and/or its temperature. Deconstructed, such a dish will preserve its essence... but its appearance will be radically different from the original's. His stated goal is to "provide unexpected contrasts of flavour, temperature and texture. Nothing is what it seems. The idea is to provoke, surprise and delight the diner."
Accomplishment
The molecular cuisine has been criticized by few chef that argue that this type of gastronomy is not healthy and it's kind of dangerous because it has some chemical ingredients which would be harmful to the human’s body. The truth is that the "chemicals" used in molecular gastronomy are all of biological origin. Even though they have been purified and some of them processed, the raw material origin is usually marine, plant, animal or microbial. These additives have been approved by EU standards and are used in very, very small amounts. The science lab equipment used just helps modern gastronomy cooks to do simple things like maintaining the temperature of the cooking water constant (water bath) , cooling food at extremely low temperatures fast (liquid nitrogen) or extract flavour from food (evaporator).
Important? Does it affect me?
The new phenomenal cuisine has been one of the most impacted type of food so far, and for me it's something that I haven't tried but it looks very modern, it looks like something out of this world, the texture and the colours make such an tremendous combination, it may not be healthy but as I read before, it's not something that you eat every day. We as chef must be taste any kind or type of good, and this as new trend have to be considering into our next degustations. It's important to be updated with everything that's going on in this wide industry and be aware to make a awesome combination of old skills with new type of cuisines. In fact, most of the successful chef are those who has tried new thing, and has brought a new movement into this industry combining their skill with unexpected tools or ingredients.
The term Molecular Gastronomy is basically describing a type of cuisine in which the chef explores the different kind of possibilities of using the science lab combine with the food industry.
Formally, the term molecular gastronomy refers to the scientific discipline that studies the physical and chemical processes that occur while cooking. Molecular gastronomy seeks to investigate and explain the chemical reasons behind the transformation of ingredients, as well as the social, artistic and technical components of culinary and gastronomic phenomena.
Even though is a phenomenal idea, the word molecular hasn't been accepted by some chef that state that “molecular is something inaccessible, therefore they rather called it “modern cuisine” which is more acceptable.
History
The term "molecular and physical gastronomy" was coined in 1988 by Hungarian physicist Nicholas Kurti and French physical chemist Hervé This. In 1992, it became the title for a set of workshops held in Erice, Italy (originally titled "Science and Gastronomy") that brought together scientists and professional cooks for discussions about the science behind traditional cooking preparations. Eventually, the shortened term "Molecular Gastronomy" also became the name of the scientific discipline co-created by Kurti and This, based on exploring the science behind traditional cooking methods.
Ferran Adrià
Ferran Adrià i Acosta (born Fernando Adriá Acosta) is a Spanish chef born on May 14, 1962. He was the head chef of the elBulli restaurant in Roses on the Costa Brava and is considered one of the best chefs in the world.
Along with British chef Heston Blumenthal, Adrià is often associated with "molecular gastronomy," although like Blumenthal the Spanish chef does not consider his cuisine to be of this category. Instead, he has referred to his cooking as deconstructivist. He defines the term as 'Taking a dish that is well known and transforming all its ingredients, or part of them; then modifying the dish's texture, form and/or its temperature. Deconstructed, such a dish will preserve its essence... but its appearance will be radically different from the original's. His stated goal is to "provide unexpected contrasts of flavour, temperature and texture. Nothing is what it seems. The idea is to provoke, surprise and delight the diner."
Accomplishment
The molecular cuisine has been criticized by few chef that argue that this type of gastronomy is not healthy and it's kind of dangerous because it has some chemical ingredients which would be harmful to the human’s body. The truth is that the "chemicals" used in molecular gastronomy are all of biological origin. Even though they have been purified and some of them processed, the raw material origin is usually marine, plant, animal or microbial. These additives have been approved by EU standards and are used in very, very small amounts. The science lab equipment used just helps modern gastronomy cooks to do simple things like maintaining the temperature of the cooking water constant (water bath) , cooling food at extremely low temperatures fast (liquid nitrogen) or extract flavour from food (evaporator).
Important? Does it affect me?
The new phenomenal cuisine has been one of the most impacted type of food so far, and for me it's something that I haven't tried but it looks very modern, it looks like something out of this world, the texture and the colours make such an tremendous combination, it may not be healthy but as I read before, it's not something that you eat every day. We as chef must be taste any kind or type of good, and this as new trend have to be considering into our next degustations. It's important to be updated with everything that's going on in this wide industry and be aware to make a awesome combination of old skills with new type of cuisines. In fact, most of the successful chef are those who has tried new thing, and has brought a new movement into this industry combining their skill with unexpected tools or ingredients.
You can find a molecular restaurant close to George Brown College, just right on King St and Church St. its name is ORIGIN (http://origintoronto.com)