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Question Bank
Molecular Gastronomy
Chapter I INTRODUCTION
Background of the Study
Cooking is such an important part of our world (even the smallest flat has a room for it) that it is worth worth specific specific scientifi scientific c studies studies The scientific scientific discipline discipline devoted devoted to culinar! transformations" and to gastronomical phenomena in general has #een called $olecular %astronom! Of course" this discipline is part of food science" #ut research is focused on (mainl! home or restaurant) culinar! transformations and eating phenomena rather than ph!sical and chemical structure of ingredients $olecular gastronom! is a discipline practiced #! #oth scientists and food profe professi ssion onals als that that studi studies es the the ph!sic ph!sical al and and chemi chemica call proce process sses es that that occur occur while while cooking cooking It is also the use of such studied processes in man! professional kitchens and la#s $olecular gastronom! seeks to investigate and e&plain the chemical reasons #ehind the transformation of ingredients" as well as the social" artistic and technical components of culinar! and gastronomic phenomena in general '$olecular '$olecular gastronom!' gastronom!' also refers to a modern st!le of cooking" which takes advantage of innovations from the scientific discipline hen people hear molecular gastronom! for the first time the! often mistakenl! view it as unhealt unhealth! h!"" s!nthet s!nthetic" ic" chemica chemical" l" dehuman dehumaniin iing g and unnatur unnatural al This This is not surpr surprisi ising ng given given that that molec molecula ularr gastro gastrono nom! m! often often relies relies on fuming fuming flasks flasks of li*uid li*uid nitrogen" led+#linking water #aths" s!ringes" ta#letop distilleries" ,- meters and shelves of food chemicals with names like carrageenan" maltode&trin and &anthan
1
Molecular Gastronomy The truth is that the 'chemicals' 'chemicals' used in molecular gastronom! gastronom! are all of #iological origin .ven though the! have #een purified and some of them processed" the raw material origin is usuall! marine" plant" animal or micro#ial These additives are also used in ver!" ver! small amounts and have #een approved #! .U standards /nd the science la# e*uipment used 0ust helps modern gastronom! cooks to do simple things like maintaining the temperature of the cooking water constant (water #ath) " cooling food at e&tremel! low temperatures fast (li*uid nitrogen) or e&tract flavor from food (evaporator) There is still some de#ate out there a#out the healthiness of molecular gastronom! #ut I personall! #elieve there are other #igger health issues in ever!da! food we consume In the end" !ou are not going to #e eating li*uid pea spheres ever! da! an!wa! The term '$olecular and ,h!sical %astronom!' was coined in 1223 #! -ungarian -ungarian ph!sicist ph!sicist Nicholas 4urti and 4urti and 5rench ph!sical chemist -erv6 The! created a new new scien scientif tific ic disci discipl pline ine to inve investi stigat gate e culin culinar! ar! tran transfo sforma rmations tions"" speci specific fical all! l! the the chemistr! and ph!sics #ehind the preparation of food .ventuall!" the shortened term '$olecular %astronom!' also #ecame the name of the scientific discipline co+created #! 4urti and This to #e #ased on e&ploring the science #ehind traditional cooking methods $olecular %astron %astronom! om! is also called as 7the art or science of good eating" the ver! definition of gastronom! lies in a ne#ulous terrain that is not strictl! science #ut one where the vein of the culinar! arts runs s*uarel! across %astronom! as the intelligent knowledg knowledge e of whatev whatever er concerns concerns nourishm nourishment" ent" the gourmet gourmet profess professor or initiate initiates s his readers readers into a verita# verita#le le eightee eighteenth nth+cen +centur! tur! enc!clop enc!clopedia edia o natural natural histor! histor!"" ph!sics ph!sics"" chemistr!" cooker!" #usiness" and political econom!
2
Molecular Gastronomy $olecular gastronom! has #een long #een a culinar! trend It is an e&tremel! fine cuisine" an haute cuisine with special emphasis on what happens during the cooking process In molecular gastronom! are scientific e&periments and the central kitchens of 8molecular9 restaurants are e*uipped with the most ingenious instruments e9re talking a#out kitchens nepkaviaar is prepared for : as well we have to educate : and in which sodium alginate and calcium instant 7snow; is made using li*uid nitrogen gas If !ou are passionate a#out cooking" have a creative mind and at the same time !ou are anal!tical and logical" molecular gastronom! is most likel! going to #ecome !our passion $olecular gastronom! cooking re*uires a good use of !our left #rain and right #rain $ost of the molecular recipes need to #e followed precisel! $ore than often" steps need to #e followed in a ver! specific se*uence or the whole dish will #e a disaster
3
Molecular Gastronomy
Statement of the problem
Our new millennium initiator is more rigorousl! focused> $olecular gastronom! deals with culinar! transformations and the sensor! phenomena associated with eating This stud! sought to identif! the $olecular %astronom! The stud! answered the following *uestions>
1 hat is $olecular %astronom!? 3 -ow cooking methods affect the eventual flavor and te&ture of food ingredients ? @ -ow $olecular %astronom! applied in 5ood =cience?
4
Molecular Gastronomy Significance of the Study
The science looks for the mechanisms of phenomena" whereas the technolog! uses the results provided #! science to improve a techni*ue hen people hear molecular gastronom! for the first time the! often mistakenl! view it as unhealth!" s!nthetic" chemical" dehumaniing and unnatural Department of -ealth" to identif! the alternative meal planning and preparation" to provide safe" evidence + #ased dietar! advice and management to individuals" as well as to institutions .speciall! on the role of molecular gastronom! in human health /lthough man! governments around the world are aware of the pro#lem of chronic disease" the ma0orit! do not have comprehensive policies and #udgets to develop integrated approaches to their prevention" surveillance" and control %iven the rapidit! of the malnutrition Non+governmental Organiations (N%Os) for developing national health policies N%Os pla!s a more important role in lo##!ing for specific polic! actions" conducting research into consumer concerns a#out o#esit! and unhealth! diets" and tracking commitments made #! governments Consumer" peoples who are the #eneficiaries of natural resources The! should increase their awareness on what the! eat and to know their food 5urthermore" results and findings will alwa!s #e a source of information that can #e channeled to other researchers who ma! have of same interest or ma! have similar studies in the future
5
Molecular Gastronomy Chapter II
R.AI. O5 R.B/T.D BIT.R/TUR.
$olecular gastronom! is the science of cooking #ut it is commonl! used to descri#e a new st!le of cuisine in which chefs e&plore new culinar! possi#ilities in the kitchen #! em#racing sensor! and food science" #orrowing tools from the science la# and ingredients from the food industr! and concocting surprise after surprise for their diners The term molecular gastronom! refers to the scientific discipline that studies the ph!sical and chemical processes that occur while cooking $olecular gastronom! seeks to investigate and e&plain the chemical reasons #ehind the transformation of ingredients" as well as the social" artistic and technical components of culinar! and gastronomic phenomena in general $olecular %astronom! is a culinar! techni*ue com#ining the knowledge of scientific chemicals with food ingredients to create various versions of foods or cuisine The idea of using techni*ues developed in chemistr! to stud! food is not a new one" for instance the discipline of food science has e&isted for man! !ears There are man! #ranches of food science" all of which stud! different aspects of food such as safet!" micro#iolog!" preservation" chemistr!" engineering" ph!sics and the like Until the advent of molecular gastronom!" there was no formal scientific discipline dedicated to stud!ing the processes in regular cooking as done in the home or in a restaurant hile food science is part of molecular gastronom!" its main application has traditionall! #een to provide safe and nutritious food for the masses in the most efficient and economical manner possi#le The aforementioned have mostl! #een concerned
6
Molecular Gastronomy with industrial food production and while the disciplines ma! overlap with each other to var!ing degrees" the! are considered separate areas of investigation Though man! disparate e&les of the scientific investigation of cooking e&ist throughout histor!" the creation of the discipline of molecular gastronom! was intended to #ring together what had previousl! #een fragmented and isolated investigation into the chemical and ph!sical processes of cooking into an organied discipline within food science to address what the other disciplines within food science either do not cover" or cover in a manner intended for scientists rather than cooks These mere investigations into the scientific process of cooking have unintentionall! evolved into a revolutionar! epicurean practice that is now prominent in toda!s culinar! world $olecular gastronom! has helped #ring the tools and technolog! that are commonplace in the food industr! to the restaurant kitchen
Chemical Reactions in Cooking • • • • •
-eat Conduction" Convection and Transfer ,h!sical aspects of foodli*uid interaction hen li*uid meets food at low temperature =olu#ilit! pro#lems" dispersion" te&tureflavor relationship =ta#ilit! of flavor
7
Molecular Gastronomy
-eated #ath used for low temperature cooking
Rotar! evaporator used in the preparation of distillates and e&tracts
8
Molecular Gastronomy The term molecular gastronom! was originall! intended to refer onl! to the scientific investigation of cooking" though it has #een adopted #! a num#er of people and applied to cooking itself or to descri#e a st!le of cuisine The e&perimental st!les in culinar! arts that #oth coincided with and followed the esta#lishment of the science of molecular gastronom! soon were called #! the same name Eecause so much of this e&perimentation included new understandings of the science #ehind the cooking and the use of ingredients and processes that were the offspring of high+tech development" the name stuck -owever" more chefs and gourmands than not would rather call this st!le 'modern'" 'forward'" 'e&perimental'" or even 'deconstructionist' In the late 122Fs and earl! 3FFFs" the term started to #e used to descri#e a new st!le of cooking in which some chefs #egan to e&plore new possi#ilities in the kitchen #! em#racing science" research" technological advances in e*uipment and various natural gums and h!drocolloids produced #! the commercial food processing industr! It has since #een used to descri#e the food and cooking of a num#er of famous chefs" though man! of them do not accept the term as a description of their st!le of cooking Other names for the st!le of cuisine practiced #! these chefs have included
'New
Cuisine'"
',rogressive
Cuisine'"
'Nueva
Cocina'"
'Culinar!
Constructivism'" '$odern Cuisine'" '/vant+%arde Cuisine'" '.&perimental Cuisine'" 7Techno+.motional Cuisine;" 7$olecular Cuisine; and 7$olecular Cooking;" though no singular name has ever #een applied in consensus and the term molecular gastronom! continues to #e used" in man! cases" as a #lanket term to refer to an! and all of these things + particularl! in the media 5erran /driG prefers the term deconstructivist" at least in regards to his own st!le of cooking
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Molecular Gastronomy =ome has a common mis+classification of the food and cooking as 'molecular gastronom!'" several chefs often associated with the movement have since repudiated the termH still" other modern chefs have em#raced molecular gastronom!
Molecular Gastronomy - Where Science Meets Cuisine
Strip Steak and Beet Foam
Odd and unfamiliar language" ingredients" e*uipment" cooking processes" and food com#inations dominate the conversation a#out cooking when the topic is molecular gastronom!
hen it comes to dining on the spectacular dishes concocted #! chefs who e&cel in these new cooking st!les" !our #rain will make new sense++or nonsense++of the te&tures and tastes in !our mouth" aromas in !our nose" and forms" colors" and shapes #efore !our e!es
The science of molecular gastronom! has given us knowledge a#out wh! foods do what the! do" under what circumstances" and how /nd it has fascinated us #! #usting m!ths such as these>
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Molecular Gastronomy •
Oil added to #oiling water prevents pasta from sticking to the pan (it doesnt)
•
The consistenc! of an egg that makes it hard+ or soft+#oiled depends on the amount of time spent in #oiling water (it depends on the temperature of the water)
•
=earing meat at a high temperature #efore roasting seals the 0uices in (it doesnt)
•
%reen vegeta#les retain more color and nutrients when cooked in a covered pot (it doesnt matter whether the pot is covered or not)
4e! to the challenge of cooking in this new st!le is the accomplished and creative use of ingredients" e*uipment" and processes that have come a#out through the application of molecular gastronom! principles
New+st!le cooks include an understanding of the ph!sical and chemical properties of foods when the! e&plore ingredient com#inations The! also use #oth traditional la#orator! and high+tech e*uipment to create their masterpieces /nd the! e&periment with processes that have their roots in science la#s and commercial industrial enterprises hen art" creativit!" and the love of pleasing are added to the mi&" new+st!le practitioners create amaing edi#les that surprise" fascinate" and even astound
11
Molecular Gastronomy ngredients
$an! of the seemingl! novel ingredients in this new st!le have #een mainsta!s in the commercial food industr! for *uite some time Now" practitioners of this new st!le use these ingredients on a smaller" more intimate scale -eres a sampling of some of these *uite scientific+sounding ingredients
•
•
/gar agar" a gelling su#stance derived from algae" used to thicken li*uids =odium alginate" an emulsif!ing agent also derived from algae" used to create self+encapsulated spheres of li*uids or pur6es
•
Tapioca maltode&trin" a food starch used to create powders out of fatt! su#stances such as nut #utters and #acon fat
5lavor is the com#ination of taste e&perienced on !our tongue and the aroma !ou e&perience through !our nose It is #elieved that as much as F percent or more of what we perceive as taste is actuall! aroma This is wh! when we have a cold the food we eat 7tastes; #land Taste #uds allow us to perceive onl! #itter" salt!" sweet" and sour flavors It9s the odor molecules from food that give us most of our taste sensation The average person can discriminate #etween J"FFF to 1F"FFF different odor molecules 5ood pairing has #een done over the histor! of cooking mostl! through trial and error resulting in classic com#inations like tomato with #asil" #acon with eggs and cucum#er with dill -owever" this is changing with molecular gastronom! and the influence of scientists in the kitchen
12
Molecular Gastronomy
To start e&ploring new pairings $olecular profiling for food pairing was then #orn and has spawn odd com#inations like> •
coffee and garlic
•
mandarin and th!me
•
cucum#er and violet
•
salmon and licorice
•
#anana and parsle!
•
mango and pine e&tract
•
o!ster and passion fruit
The molecular profile of a single ingredient is so comple& than even if it has several compounds in common with another" there could still #e man! other reasons wh! the! don9t have a good affinit! $olecular profiling is a great tool for creativit! #ut it supports intuition" imagination and emotion rather than replacing them $olecular profiling can also #e used to su#stitute an ingredient with a com#ination of other ingredients that all together have similar flavor components to the ingredient the! are
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Molecular Gastronomy su#stituting 5or e&le" fried #acon can #e replaced with a com#ination of #asmati rice" Eei0ing roasted duck" straw#err! and #lack tea %enerall! speaking" molecular gastronom! would #e KLM science and 3LM applied techni*ue" and culinar! arts would #e KLM technolog! and 3LM science The two proportions of 3L percentages represent similar scientific and technical aspects #etween molecular gastronom! and culinar! arts" which provide common language and interests #ut different application directions> towards scientific anal!sis and towards various techni*ues through distinguished foods and drinks .ating is a#out much more than a simple matter of taste The e&perience affects all of the senses" often in the most surprising of wa!s hich is wh! scientists the world over are #us! making the most of it It is not 0ust taste that determines whether we like a particular ingredient or dish /ll of the senses pla! a part" as does memor! henever we eat" the poor #rain has a fair amount of work to do 0ust to process the data and then let us know if we like a particular food hat makes that food accepta#le or otherwise is a complicated issue" #ecause it raises so man! emotions and memories" and ma! even call into *uestion firm #eliefs Cooking with alcohol is something man! of us are happ! to leave to the professionals" and not 0ust #ecause were scared of setting light to the kitchen Eut follow a few rules" and !our meals will #e transformed
14
Molecular Gastronomy
!"uipment
The e*uipment used in this new st!le of cooking is an interesting mi& of scientific la#orator! tools and high+end kitchen appliances and utensils derived from their la#orator! cousins The e*uipment for molecular gastronom! is reusa#le
•
%as torch" used to caramelie sugars and #rown meats
•
Ultra sonic #ath" used to make ma!onnaise in seconds
•
Echner funnel" for vacuum+filtering solids from li*uids
•
Rotar! evaporator" for distilling li*uids without heating them" there#! retaining the delicate aromas that are lost when aromatic li*uids are su#0ect to heat
•
The /nti+%riddle" which is e&actl! what its name implies" a space+age appliance that instantl! freees food placed on its super+cooled stainless steel surface
Gas #orch from the $ab
15
Molecular Gastronomy
#echni"ues% tools% and ingredients /s a #eginner" using molecular gastronom! techni*ues are fairl! safe" although caution should #e used whenever !ou are cooking in the kitchen and especiall! when using ingredients and techni*ues with which !ou are unfamiliar /s !ou learn and advance" e&ercise e&treme caution whenever cooking with chemicals" heat and new e*uipment Read all directions and" if possi#le" even consult an e&pert on safe techni*ues and how to handle ever!thing properl! Cooking is a pleasure and using molecular gastronom! makes it even more so" #ut !ou want to #e sure to practice molecular cooking techni*ues in a safe wa!
•
Foams + is a su#stance that is formed #! trapping man! gaseous #u##les in a li*uid or
solid 5oams can also #e made with an immersion #lender •
Centrifuge + is a piece of e*uipment" generall! driven #! an electric motor (some older
models were spun #! hand)" that puts an o#0ect in rotation around a fi&ed a&is" appl!ing a force perpendicular to the a&is The centrifuge works using the sedimentation principle" where the centripetal acceleration causes more dense su#stances to separate out along the radial direction (the #ottom of the tu#e) •
Immersion blender + or stick #lender is a kitchen appliance ingredients or puree food
in the container in which the! are #eing prepared •
Ice cream maker + often used to make unusual flavors" including savor!
16
Molecular Gastronomy •
Anti-griddle + for cooling and freeing
•
Thermal immersion circulator s + for sous+vide (low temperature cooking)
•
Sous-vide - 5rench for 'under vacuum'" is a method of cooking food sealed in
airtight plastic #ags in a water #ath •
Food dehydrator + refers to a device that removes moisture from food to aid in
•
its preservation Liquid nitrogen + for flash freeing and shattering
•
Car de - source" for adding #u##les and making foams
•
Maltodetrin + can turn a high+fat li*uid into a powder
•
Sugar Substitutes + is a food additive that duplicates the effect of sugar in taste"
usuall! with less food energ! =ome sugar su#stitutes are natural and some are s!nthetic Those that are not natural are" in general" called artificial sweeteners& •
Lecithin + an emulsifier and non+stick agent
•
!mulsifier - (also known as an emulgent) is a su#stance that sta#ilies an
emulsion #! increasing its kinetic sta#ilit! •
"ydrocolloids + such as starch" gelatin" pectin" and natural gums + used as
thickening agents" gelling agents" emulsif!ing agents" and sta#iliers" sometimes needed for foams •
Transglutaminase + a #inder or one of the famil! of en!mes that catal!e the
formation of a covalent #ond #etween a free amine group(eg" protein+ or peptide+#ound l!sine) and the gamma+car#o&amid group of protein+ or peptide+ #ound glutamine •
S#herification + a caviar+like effect
•
Syringe + for in0ecting une&pected fillings
17
Molecular Gastronomy
Chapter III R.=./RC- $.T-ODOBO%
This chapter presents the methodolog! used #! the researcher in the conduct of the stud! This further discussed the research design used" the data gathering and instruments The researcher will gather data through li#rar! research" 0ournal" and articles and through the aid of networking sites Considering on the research *uestions raised
$esearch %esign
This stud! is a descriptive stud! that focused on the evaluation and how this evaluation related to the colla#oration #etween specialists and technologists It refers to a mutual d!namics" with information from researchers in molecular gastronom! towards technologists and the other wa! around" from the creativit! of chefs in culinar! arts and of highl! professional cookers" as technologists" towards researchers" to elucidate processes of culinar! production The /nal!sis of Aariance or /NOA/ was used to determine the sample test used
18
Molecular Gastronomy Chapter IA CONCBU=ION
If !ou are not a professional chef with a full! e*uipped kitchen !ou can still en0o! molecular gastronom! at home and without spending too much mone! $an! recipes dont even re*uire especial e*uipment or 'chemicals' .ven with as little amount of mone! !ou can get some #asic molecular gastronom! su#stances to start making spheres" airs and gels Of course" cooking with li*uid nitrogen is a different stor! The ma0or challenge is going to #e finding good recipes with complete detailed e&planations" learning the #asic principles #ehind each recipe so !ou can #e creative and come up with !our own dishes and finding good pictures of finished dishes so !ou know how the! are supposed to look ,eople should not #e deprived of the multi sensor! pleasures of molecular gastronom! $olecular gastronom! is not 0ust a#out taste" #ut also a#out presentation of !our final product $olecular gastronom! entails trial and error The most important point is to have fun with this interesting st!le of cooking and en0o! whatever results !ou get The researcher acknowledged this fact and though the! decided that a new" organied and specific discipline should #e created within food science that investigated the processes in regular cooking as food science was primaril! concerned with the nutritional properties of food and developing methods to process food on an industrial scale" there are several nota#le e&les throughout histor! of investigations into the science of ever!da! cooking This tool will help individuals to see the #enefit that their personal choices can make
19
Molecular Gastronomy R ! F ! R ! 'C ! S /dria" 5" Elumenthal -" 4eller" T" $c%ee" -3FFP =tatement on the cookery 9The %uardian Dec 1F" 3FFP
‘new
Earham" , 3FF Molecular Gastronomy Discover! Channel wwwdiscover!chan nelcouk /ccessed /pril 3" 3FF ,opular =cience 3FFK The Future of Food : $olecular %astronom! for the $asses ,ain" . 3FFK Molecular Gastronomy: Something’s Cooking. Science Novem#er 3 wwwsciencemagorg This -" 3FFP: Food for tomorrow? ow the scientific disci!line of molecular gastronomy could change the way we ea t% "M#$ re!orts (" 11" 1FP3:1FPP Nathan $!hrvold et al> Modernist Cuisine (3F1F" 33FFp) -arold $c%ee> %eys to Good Cooking: & Guide to Making the #est of Foods and 'eci!es Qeff ,otter : Cooking for Geeks: 'eal Science( Great acks( and Good Food (3F1F" J@3p) -eston Elumenthal> The #ig Fat )uck Cook*ook (2008, 532)