ANTALYA, TURKEY, June 21, 2011 (Press-News.org) In the pure sense, molecular gastronomy is the scientific study of the chemical and physical processes that accompany cooking. It is also the use of studied processes in many professional kitchens and labs. Molecular gastronomy seeks to investigate and explain the chemical reasons behind the transformation of ingredients.
Today, this term has also, rightly or wrongly, come to describe a style of cooking that creative and forward-thinking chefs have developed using advances in science, technology, and even psychology. It describes the social, artistic and technical components of culinary and gastronomic phenomena in general.
Key to the challenge of cooking in this new style is the accomplished and creative use of ingredients, equipment (both traditional laboratory and high-tech equipment such as ultra sonic bath, used to make mayonnaise in second, The Anti-Griddle, a space-age appliance that instantly freezes food placed on its super-cooled stainless steel surface) and processes, for example spherification, where liquid is reshaped into a sphere whose "skin" is a gelled form of the liquid.
The new styles challenge your food and science knowledge as a cook, and your physical senses and mental perceptions as a consumer. Foods that are not what they appear to be may surprise and astound a consumer, giving great fun at the same time. An egg yolk made from mango or a kind of reversed Baked Alaska dish, a presentation which is frozen on the outside and hot on the inside are just examples of variety options of this gastronomical miracle.
If you love unusual food and would like to sample the scientific study of deliciousness, visit Seraser Fine Dining Restaurant where you can experience this modern style of cooking. Seraser with best chefs, full of workshops, using molecular gastronomy applications will charm even the most sceptical consumers. Do not miss Molecular Gastronomy Days organized by Seraser, take the liberty of discovering new flavors.
Molecular Gastronomy – Where Science Meets Cuisine
Odd and unfamiliar language, ingredients, equipment, cooking processes, and food combinations dominate the conversation about cooking when the topic is molecular gastronomy.
2011-06-21
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[Press-News.org] Molecular Gastronomy – Where Science Meets CuisineOdd and unfamiliar language, ingredients, equipment, cooking processes, and food combinations dominate the conversation about cooking when the topic is molecular gastronomy.