Arts + Science = Molecular Gastronomy!!!

Cocktails in ice spheres. Clear Canapés, Transparent Ravioli’s, Caviar made of olive oil, coffee air.  Sound miraculous? Well these are all examples of Molecular Gastronomy. The question is, what is this scientific term that has caused so much confusion and controversy? To put it into easy words, the term Molecular Gastronomy is normally used to define a style of cooking in which chefs discover culinary possibilities by using tools from the science lab and ingredients from the food industry. It seeks to explore and describe the chemical reasons behind the conversion of ingredients, as well as the social, artistic and technical workings of culinary and gastronomic wonders.

It’s a process which requires not only the artistic and creative skills but scientific and technical skills too which is why it is not a piece of cake. But if you’re passionate about cooking and have an artistic mind, are analytical and rational then molecular gastronomy could probably become your passion. Molecular gastronomy cooking involves a great balance of the brain thinking. Most of the molecular cuisine recipes need to be followed accurately and steps need to be followed in a very precise order or the whole dish may be a disaster. Minor variations in food acidity levels could be disastrous for some dishes.

Molecular gastronomy is about experimenting, being inquisitive, using instinct, playing with emotions and generating a multi-sensory dining experience with artistic dish presentations, flavors, aromas, textures and even sounds!

Brave enough to give it a try? We have bought for you, three recipes that you can easily follow at home!

Powdered Nutella

Nutella is already flawless on its own, straight out of the jar but now we’ve gone and found you another way to enjoy its hazelnut-y goodness thanks to maltodextrin powder. The best part is that once it hits your tongue, it doesn’t stay powdered. Instead, it returns back to that gooey-smooth texture we all know and love!

Ingredients:

1/3 of a cup of Nutella

1/2 cup of Maltodextrin powder

What to do:

Hand-whisk Nutella and maltodextrin together. Then place mixture into food processor or blender and blend for several seconds. Shake the blender and blend for another several seconds. Repeat this process as necessary to get a fluffy Nutella powder. To serve, top your favorite desserts, ice cream and fruits with the powder and enjoy!

Rainbow Foam

At times you feel fancy and you just want a mousse. Something light and airy with tons of flavor but not so heavy that you feel like a sleepy slob after consuming it. A foam. A traditional mousse takes practice to perfect and sometimes just knowing that you have to fuss with raw eggs, makes it unappetizing. No problem!  We’ve got a foam for that which is  just a whipped Jello gelatin dessert, with six different flavors layered on top of each other. It’s light, energizing and fruity. All the bubbles you want and none of the fuss. Or the eggs.

Ingredients:

6 boxes of Jell-O, each a different color

2 tall glasses

For each package of Jell-O:

1 cup boiling water

1 and 3/4 cups cold water

How to Make It:

Mix each flavor of Jell-O separately and according to instructions on the box. But use a 1/4 cup less water than is called for on the package. Refrigerate each Jell-O mixture for several hours or until just before it has completely set. Don’t let it set completely. Then dump each Jell-O into a separate bowl and with an electric whisk, whisk each Jell-O until frothy. Spoon the first Jell-O color into each glass and refrigerate for 30 minutes or until it sets. Then repeat this process with the other five colors, layering them on top of each other. Then allow entire Rainbow Foam to sit in fridge overnight to set. Top with whipped cream if you’d like.

For all the coffee lovers, here is a simple molecular gastronomy dish they can enjoy!

Saffron Crème Anglaise with Coffee Air

Ingredients for Crème Anglaise (4 servings)

1 cup whole milk
1/2 cup heavy cream
5 large egg yolks
1/3 cup sugar
pinch of salt
1/4 tsp saffron threads
1/4 tsp vanilla extract

Ingredients for Coffee Air

500 g (17.6 oz) of brewed coffee
2.5 g soy lecithin powder (buy soy lecithin powder)
1 tsp sugar

Preparation

Saffron Creme Anglaise

1- In a small pot heat milk, cream, vanilla extract and saffron threads over medium heat until it starts to steam.

2- Remove from heat and let it rest at room temperature for 30 minutes to infuse the mix with saffron aromas.

3- Pass the mix through a fine sieve and reheat at medium temperature until it starts to steam.

4- While you are reheating the mix, whip the egg yolks, sugar and pinch of salt in a bowl until pale yellow.

5- While you continue whisking, very slowly pour the hot cream mixture into the yolk mixture.

6- Bring water to boil in a double boiler making sure the water doesn’t touch the pan on top.

7- Strain the mixture into the double boiler and stir until it begins to thicken.

8- Remove from heat and continue stirring. The custard should be thick enough to coat a spoon.

9- Transfer the crème anglaise to a container, cover it with plastic wrap touching the surface and refrigerate until serving time.

Coffee Air

1- Using an immersion blender, mix in the soy lecithin powder, sugar and coffee in a tall and wide container suitable for creating the coffee air. For creating air I like using a rectangular container that is at least 4 or 5 inches tall that I cover 2/3 of it with plastic wrap. I then insert the immersion blender sideways from the uncovered end which a lift slightly to collect the liquid on the covered end where the blender blades are.

2- To produce best results, the mix needs to be cold. Place it in the fridge until you are ready to start plating and then produce the coffee air.

Assemble and Serve

1- Generate the coffee air. You will have to lift the blender to the upper part of the liquid surface to incorporate as much air as possible so that foam forms on the surface. Let the air rest for 1 minute so the foam sets and the excess of liquid is eliminated.

2- Pour about 100 ml of Saffron Crème Anglaise into each bowl. Keep in mind that the crème anglaise is very rich so a small portion should be enough for each diner.

3- Using a perforated spoon, scoop some coffee air and place it on top of the Saffron Crème Anglaise in each bowl. Enjoy!!

(recipe credits: www.molecularrecipes.com)