Definition of Molecular Cuisine
Miscellanea / / July 04, 2021
By Javier Navarro, in May. 2018
The concept of cuisine is usually accompanied by a word that refers to a territory concrete. Thus, we talk about Mediterranean, Chinese, Peruvian or Arabic cuisine. On the other hand, there are other labels: home cooking or traditional, avant-garde, gourmet, vegetarian, vegan, etc. In any case, these are different gastronomic approaches. In recent years a new version has spread, molecular cuisine.
General principles
Is discipline focuses on a general idea: prepare food from scientific knowledge. The experts in this area of gastronomy study the different chemical reactions that occur in the elaboration of the dishes.
Molecular cuisine is not incompatible with conventional approaches, since it tries to preserve the traditional flavor of food with the use of new techniques and procedures.
In molecular cuisine, the reactions of food are studied in different appliances, such as the microwave or electric oven.
Science at the service of gastronomy
One of the challenges is trying to make food last longer and not have to be consumed immediately. In this sense, scientific advances have been fundamental for the correct
conservation of food.The men of prehistory buried food or put it in caves so that their temperature and could last longer. With the passage of time a new technique was introduced: the dehydration of food in the sun.
Another method used consisted of bringing ice from the mountains, since the low temperatures of the ice favored the conservation of food
Already in ancient times, salt was used as a food preservative substance due to its dehydrating effect. Smoked products were also used to reduce the impact of microbes.
Freezing became widespread in the 20th century, a process that delays the natural deterioration of food. In canning, various methods are used, such as caramelization, the use of vinegars and vegetable oils.
In the molecular cuisine approach there are two key aspects related to the decomposition of food: the control of humidity levels and a warm temperature. Under these two conditions, food is transformed in different chemical or enzymatic processes, which change the appearance and the taste of food.
Molecular cuisine has developed thanks to advances in the food industry sector. At present it is possible to consume fresh food at any time of the year by the use of conservation techniques.
Photo: Fotolia - bobak
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