molecular gastronomy
Chemistry meets cooking
Molecular gastronomy is a style of cooking that applies scientific techniques and equipment to transform ingredients in unexpected ways.
Chefs working in this tradition use tools like liquid nitrogen, centrifuges, and gelling agents to create foams, spheres, and other novel textures.
The term also refers to the scientific study of cooking processes themselves.
The restaurant's molecular gastronomy menu featured olive oil caviar and bacon-flavored air.
- meat glueEnzyme binding protein pieces
- fusion cuisineDishes blending culinary traditions
- hydrocolloidsWater-dispersible thickening polymers
- sous-videSealed, temperature-controlled water cooking
- calcium chlorideHygroscopic salt for de-icing
plating · tasting menu · white tablecloth · food science · deconstruction · liquid nitrogen · denaturation · lecithin · food pairing · maltodextrin · foams · xanthan gum · agar-agar · emulsification · alginate · caviar · aroma · gel
molecular gastronomytraditional cooking
Time-honored food preparation
home cooking · comfort food · rustic cooking · farmhouse cooking · soul food
molecular gastronomyhome cooking
Meals prepared at residence
weeknight dinner · street food · fast food · convenience food
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