Molecular cuisine
Cocktails in ice spheres. Caviar made of olive oil. Disappearing transparent ravioli. Sound cool? Well, these are all examples of Molecular Gastronomy. Molecular Gastronomy blends physics and chemistry to transform the tastes and textures of food. The result? New and innovative dining experiences.
Many modern chefs do not accept the term molecular gastronomy to describe their style of cooking and prefer other terms like "modern cuisine", "modernist cuisine", "experimental cuisine" or "avant-garde cuisine".
In the end, molecular gastronomy or molecular cuisine - or whatever you want to call this cooking style - refers to experimental restaurant cooking driven by the desire of modern cooks to explore the world's wide variety of ingredients, tools, and techniques.
IS IT SAFE?
The truth is that the "chemicals" used in molecular gastronomy are all of the biological origins. Even though they have been purified and some of them processed, the raw material origin is usually marine, plant, animal or microbial.
In the end, you are not going to be eating liquid pea spheres every day anyway.
#интересно_slingua
http://www.molecularrecipes.com
